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Storage

Put turkey products in a refrigerator that maintains 40 F, or freeze at 0 F. Freezer storage times are for best quality. If frozen continuously, turkey products will be safe indefinitely.

Safe Defrosting

The USDA recommends three ways to defrost turkeys: in the refrigerator, in cold water and in the microwave. Never defrost turkey on the counter or in other locations. It's best to plan ahead for slow, safe thawing in the refrigerator. Allow about 1 day for every 5 pounds of turkey to thaw in the refrigerator.

Turkey may be defrosted in cold water in its airtight packaging or in a leak-proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold.

Turkey defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed.

Color of Turkey

Raw turkey skin color is off white to cream-colored. Under the skin the color ranges from a pink to a lavender blue depending on the amount of fat just under the skin. When testing for doneness of cooked turkey, rubbery pink meat and pink juices are a sign that the turkey needs additional cooking.

If the turkey has reached an internal temperature of 160 F, the juices have no pink color and the meat is tender but has a pink color, it should be safe to eat. The pink color in safely cooked turkey is due to the hemoglobin in tissues which can form a heat-stable color. This can also happen when smoking, grilling or oven cooking a turkey.

SAFE COOKING

The USDA recommends the internal temperature, as registered on a meat thermometer must reach a minimum of 180 F in the innermost part of the thigh before removing from the oven. However, all bacteria are killed at 160. Let your palate be the judge. Once past 160, when the juices run clear, the bird is safe to eat. I asked the FDA how they came to recommend cooking to 185 degrees when they state clearly that all bacteria known to be in the turkey is killed at 160 degrees. Their spokesperson said that "it tasted better." I said, "Says who?" She said, "A committee." That figures.

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