Thanksgiving Tips: How Not to Serve a Raw Bird

News
By published

After you've safely thawed your turkey and cleaned your cutting boards and utensils, you'll want to get that bird in the oven. But how do you know when it's ready?

Using a digital thermometer, check the bird in multiple places, Chapman said. You want to be sure the whole turkey hits 165 degrees Fahrenheit (74 degrees Celsius). Stay away from bones, which heat faster, and focus on thick portions of meat, especially sections in, and around, the body cavity.

The key temperature for turkey and chicken is 165 degrees F. According to FoodSafety.gov, fresh pork, beef, veal and lamb need to reach a temperature of 145 degrees F (63 degrees C), while ground beef and other red meats need to hit 160 degrees F (71 degrees C). Take care when reheating leftovers, too: The U.S. Department of Health and Human Services recommends casseroles and leftovers reach 165 F, as well.

Keeping close tabs on your turkey's temperature will make Thanksgiving much safer, Chapman said.

"By taking the temperature in multiple spots and knowing that it's hit 165, we've done everything we can to reduce risk," he said.

Follow Stephanie Pappas on Twitter @sipappasor LiveScience @livescience. We're also on Facebook& Google+.

Stephanie Pappas
Stephanie Pappas
Live Science Contributor

Stephanie Pappas is a contributing writer for Live Science, covering topics ranging from geoscience to archaeology to the human brain and behavior. She was previously a senior writer for Live Science but is now a freelancer based in Denver, Colorado, and regularly contributes to Scientific American and The Monitor, the monthly magazine of the American Psychological Association. Stephanie received a bachelor's degree in psychology from the University of South Carolina and a graduate certificate in science communication from the University of California, Santa Cruz.