How to Cook Poultry Safely

When in doubt about what to serve for dinner, there is always chicken. Many special occasions are enhanced by a nice, juicy turkey on the table. Poultry is a staple food in many homes throughout the country, but if not cooked properly harmful bacteria can make you sick. Cook poultry safely and eat without worrying about illness.

Instructions

Difficulty: Easy

1. Choose poultry at the supermarket with a Grade A symbol on the package in order to get the highest quality product. All poultry sold in the United States is inspected, but Grade A poultry is guaranteed to be plump, meaty and free from any bodily bruises, cuts or broken bones.
2. Put poultry in the refrigerator or freezer as soon as you bring it home from the store. Bacteria often lives on raw poultry and multiplies quickly at temperatures above 40 degrees F.
3. Cook poultry until it reaches an internal temperature of at least 165 degrees F. A 4-oz. boneless breast will take about 25 minutes in a 350 degree F oven.
4. Check the internal temperature of cooking poultry with a food thermometer before serving. Make sure to put the thermometer right into the center of the thigh or into the thickest part of the breast.
5. Serve leftovers within 3 to 4 days of cooking. Leftover poultry must be stored in a refrigerator and reheated to 165 degrees F when serving.

Tips & Warnings

• Frozen poultry is safe to eat indefinitely.
• If your frozen poultry gets freezer burn, cut away the bad portions either before or after cooking.
• Never eat underdone poultry.
• Never put ready-to-eat food on the same surface as raw poultry. Bacteria from the poultry can contaminate other food.