After insertion for 5 minutes. Avoid using low roasting temperatures or partial cooking methods. Use cooking methods that allow the turkey to reach an internal temperature of 140 degrees F. in less than four hours. Never roast a turkey at a temperature lower than 325 degrees. Use plastic cutting boards, rather than wooden ones.
Bacteria can lodge in the grooves of wooden cutting boards.
Wash preparation utensils, work surfaces and hands in hot, soapy water following contact with uncooked turkey and juices. Never leave cooked or refrigerated food out for more than two hours. Foods left standing out can reach temperatures conductive to bacterial growth. The danger zone is 40 - 140 degrees F. Bacteria grow best at these temperatures. Store leftover turkey and stuffing separately in the refrigerator or freezer.