Overview
- Use a meat thermometer to confirm turkey and any stuffing reach 165 F, checking the breast, thigh, and stuffing as advised by San Antonio's Metro Health.
- Keep hot foods above 140 F or cold foods below 40 F during service, then apply the two-hour rule or one hour if temperatures exceed 90 F before refrigerating.
- Refrigerate leftovers within two to three hours and eat them within three to four days for safety.
- Do not wash raw poultry and avoid prestuffing; if stuffing a bird, do it immediately before roasting and ensure the stuffing reaches 165 F, per USDA guidance.
- Keep anyone with nausea, vomiting or diarrhea from preparing food because norovirus spreads easily in kitchens.