Winning Thanksgiving! - Turkey Safety Tips

Winning Thanksgiving! - Turkey Safety Tips

Nov 12th 2016

FACT: Color is not an indicator of safety or doneness

Turkey juices do change from raw-meat pink to a clear color as the bird cooks, but that doesn't equate with safe eating. "That isn't necessarily the temperature that the pathogens killed at all.

The two most common pathogens associated with turkeys, and the ones we aim to blast before serving, are Campylobacter and Salmonella, according to the U.S. Department of Agriculture (USDA). These pathogens can't grow until the temperature hits 41 degrees Fahrenheit, and they are killed off when the thermometer reaches 165 degrees F.

How to measure a turkey's doneness: Stick a tip-sensitive digital thermometer into perhaps eight to 10 spots on the turkey. If the thermometer reads at least 165 degrees F all around, it can come out.  

This is part of your instructions to reheat your Jive Turkey and here is why. Target areas of thick muscle away from the turkey cavity and bone. The bone conducts heat much better than does the meat and so could give you a false reading. 

Order your  turkey here: