Careful management of temperatures is an important way to control bacteria. You should always use a food thermometer to check temperatures.
– Turkey must be kept frozen (0ºF or lower) or refrigerated (35º to 40ºF) until used. Keep raw as well as cooked turkey products out of the 41º to 135ºF bacterial growth danger zone.
– Never let raw or cooked turkey stand at room temperature or in a warm oven at less than 200ºF or in a holding device at less than 135ºF.
– Cook raw turkey to an internal temperature of 165ºF to 170ºF in the deepest part of the breast, or 165ºF to 180ºF in the thigh of a whole bird. Insert the food thermometer into the deepest part of the muscle, being sure not to touch the bones.
– Turkey products that are purchased fully cooked and are served hot, such as boneless roasts and rolls, should be reheated to an internal temperature of 140ºF.
– Turkey that is cooked and chilled in your operation must be reheated to an internal temperature of 165ºF before serving or kept cold at 41ºF or lower if it is to be served cold.
– Cook turkey progressively, in batches, so it can be served as soon as possible.
– Slice and hold only the amount that will be served within a 20-to 30-minute period.
From our friends at SEFA
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