It is highly unlikely that a turkey infected with the highly pathogenic would ever make it to the market and your kitchen. However, if a bird were to have bird flu, cooking and handling it properly would kill the bird flu virus, rendering it safe to eat.
More Infectious Diseases Quick Tips
Follow the usual Tips to Cooking Poultry Safely, taking into consideration the size of the turkey.
Safe Thawing:
- First of all, clear a big space in the refrigerator for your turkey to thaw.
- Leave it in its original wrapping.
- Allow 24 hours for each 5 pounds of turkey. It is not safe to thaw meat at room temperature.
- You can also thaw a turkey in cold water that is changed every 30 minutes allowing 30 minutes to thaw each pound of bird.
- The microwave can also be used, but be careful that the microwave can thaw the turkey out unevenly and some parts can be warmer than others.
- Cook the turkey as soon as it is thawed. Do not put the turkey back into the refrigerator.
Cooking Hot and Safe
A kitchen thermometer is your best friend to cooking safely.
- Stick your thermometer in the center of the largest piece of dark meat on the bird, the thigh, on the side closest to the breast.
- The meat should reach 180 F, while the stuffing should reach at least a temperature of 165 F (70 C). In general, the rules for cooking poultry are that the poultry reach 165 F but some sources cite 180 F, so go for the higher temperature.
- There should not be any pink parts in your cooked turkey.
- If you are not sure your thermometer is working correctly, Calibrate Your Kitchen Thermometer.
Related Links:
- Thawing a Turkey
- Turkey Basics:Stuffing, also includes tips on storing leftovers.
- How To Handle Your Holiday Bird has a cooking times table for turkeys.
Sources:
- University of Illinois Extension Urban Programs Resource Network. Turkey for the Holidays. Turkey Safety.