Foodborne bacteria cause about 48 million illnesses and 3,000 deaths each year in the United States, according to the U.S. Department of Agriculture.

Bacteria such as salmonella or E. coli can contaminate raw poultry, meat, seafood, unpasteurized dairy and food containing raw eggs. Food poisoning from bacteria can occur when these foods are stored, prepared or cooked improperly.

To protect yourself and your family, follow smart kitchen safety practices when preparing your Thanksgiving turkey.

Storing and Thawing

• Refrigerate or freeze poultry immediately after purchase. Never leave it sitting out in your car or on the counter.
  
  
• Use refrigerated poultry within one to two days.
  
  
• Defrost frozen poultry in the refrigerator, cold water or microwave – never at room temperature.
  
  
• Clean and disinfect any surfaces that come into contact with thawing juices.

Preparing

• Wash your hands with soap and water for at least 20 seconds before and after handling turkey.
  
  
• Use one cutting board for raw turkey and a separate cutting board for produce, bread and other foods that won't be cooked.
  
  
• Never place cooked food or fresh produce on a plate, cutting board or other surface that held raw turkey.
  
  
• Wash cutting boards, utensils, dishes and countertops with hot soapy water after preparing raw turkey and before you prepare the next item.

Cooking

• Cook stuffing separately, not in the turkey. If you do choose to cook stuffing inside the bird, put the stuffing inside just before cooking.
  
  
• Use a food thermometer to check that stuffing reaches an internal temperature of 165 F, regardless of which method you use to cook it.
  
  
• Set the oven temperature to at least 325 F to cook turkey. Place the completely thawed turkey in a roasting pan that is 2 to 2-1/2 inches deep. Follow recommended cooking times.
  
  
• The National Fire Protection Association (NFPA) discourages the use of outdoor, gas-fueled turkey fryers, which can lead to property damage, burns and other injuries. If you choose to deep fry your turkey, follow safety guidelines.
  
  
• Never eat raw or undercooked poultry. Use a meat thermometer to check whether the turkey is done. For a whole bird, make sure the temperature reaches 180 F in the thickest part of the thigh or breast.
  
  
• Debone and refrigerate leftovers within two hours in shallow containers. If keeping the bird whole, refrigerate it once cooled, but still within two hours.

Sources:
Centers for Disease Control and Prevention
National Park Service
Reliance Matrix
U.S. Department of Agriculture