Ground Turkey Tips
Compliments of the National Turkey Federation
In order to serve wholesome and safe product, it is important to handle, prepare and cook ground turkey properly. Bacteria naturally occur in raw poultry products, and the only way to kill the bacteria is by proper handling and cooking.
Ground turkey must be cooked to an internal temperature of 165°F as measured by a meat thermometer. Consumers should wash hands and cooking utensils thoroughly and avoid cross contamination with other foods.
Proper storage is also essential to ensuring the wholesomeness and safety of you food. Refrigerate ground turkey promptly and properly. If ground turkey will not be used in one or two days, freeze it and thaw in refrigerator once ready to cook.
After ground turkey is cooked, refrigerate promptly for use within three or four days or freeze.