Answer Key

1. Myth: Purchase your frozen turkey four to six days before you plan to cook the bird to allow it to thaw in your refrigerator.
2. Fact: The turkey should be cold when bought and immediately refrigerated at home at a temperature of 4 C (39 F). As well, your fresh (or frozen) turkey should not sit in your car longer than the trip home from the grocery store.
3. Myth: Always wash hands with soap and hot water for 20 seconds before and after handling food.
4. Myth: Stuffing can be a breeding ground for bacteria. It is moist and slow to heat up and cool down. Cooking stuffing outside the bird - in its own oven dish or on the stove - is the safest (and least appetizing) way to prepare it. Stuffing should reach a minimum internal temperature of 74 C (165 F).
5. Fact: Turkey should be cooked until the internal temperature at the thickest part of the breast or thigh reaches 85 C (185 F). Turkey is done when the leg of a whole bird moves easily and the juices are no longer pink.
6. Myth: Symptoms, which may include diarrhea, abdominal cramps, vomiting, and fever, appear 6 to 72 hours after exposure.
7. Myth: Freeze or discard leftovers after four days. Reheat leftovers to 74°C (165°F). Don't reheat the same leftovers more than once.

Read more:

• Holiday meals
• Food poisoning