As families across Iowa prepare for Thanksgiving, experts are urging caution when handling and cooking turkey to avoid foodborne illnesses. Raw turkey can carry harmful bacteria, which can cause severe food poisoning if not handled properly. The U.S. Centers for Disease Control and Prevention (CDC) advises thawing frozen turkeys in the refrigerator, cold water, or microwave, stressing that leaving poultry at room temperature can lead to dangerous bacterial growth. Safe cooking requires an oven temperature of at least 325° F and ensuring the turkey reaches an internal temperature of 165° F, measured in the breast, thigh, and wing. To prevent contamination, wash hands thoroughly, use separate cutting boards for raw meat, and avoid rinsing raw turkey to reduce the risk of spreading bacteria. Leftovers should be refrigerated within two hours and reheated to 165° F before serving. For more information on holiday food safety, follow the link included below.
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