Everything that touches the raw or partially cooked turkey, such as hands, thermometers, or other implements, needs to be scrubbed thoroughly with warm, soapy water. Proper defrosting is as important as thorough cooking to prevent illnesses. Defrosting on the counter allows bacteria to grow on the surface of the turkey while the interior is still thawing. To prevent this, frozen turkeys should be thawed in the refrigerator. Simply allow one day for every five pounds.
Thermometers take the guesswork out of food safety.
The best place to check the turkey's temperature is in the thickest part of the thigh, away from the bone. Checking it in several places is even better. When the thermometer reads 180F, your turkey is done. We recommend you use a thermometer even if your turkey has a pop-up timer, which may not always be accurate. Warm, moist stuffing inside a turkey is also a great place for bacteria to grow.