Food safety is a top priority for the turkey industry and turkey companies take great pride in producing safe, nutritious and delicious food for the American consumer.

It is important to remember that bacteria are naturally present in the environment and as a result, raw poultry products may contain bacteria.

The only way to remove all bacteria from food is through proper cooking, which destroys the microorganisms on fresh meat and poultry and makes it safe to eat.  Turkey is never eaten raw or even “rare.”  Cooking to normal doneness is sufficient to kill any bacteria that may be present.   Cooking ground turkey to an internal temperature of 165 degrees F, as measured by a food thermometer, is recommended by the U.S. Department of Agriculture and the National Turkey Federation.

No matter how the product leaves the processor, proper storage and handling must occur throughout distribution and preparation to ensure its wholesomeness is maintained.  As with all fresh products, consumers should wash their hands and cooking utensils thoroughly, avoid cross contamination with other foods, cook food to a proper internal temperature and refrigerate promptly to prevent food safety problems.

 
 
 
   
 

 

 




Ground Turkey
A blend of white and dark turkey meat or all dark turkey meat with natural portion of skin; boneless; fresh or frozen
Typical product weight = 1 pound package to 3 pound tubes
  • At least 85 percent lean
  • Check supplier/processor for exact fat content of specific product


    		• Ground Turkey Breast
    		All breast meat; boneless and skinless; fresh or frozen
    		Typical product weight = 1 pound package to 3 pound tubes
  • May be up to 99 percent fat free


    • Click here to access our recipe database for ground turkey recipes.

     

    The only way to remove all bacteria from food is through cooking or irradiation. Cooking destroys the microorganisms on fresh turkey and makes it safe to eat. Turkey is never eaten raw or even "rare." Cooking to target temperatures is sufficient to kill any bacteria that may be present.

    Other safe tips:

    • Refrigerate promptly and properly. Freeze raw turkey that will not be used within one or two days. Thaw the turkey in the refrigerator.
    • Wash hands, countertops and utensils.
    • Use a meat thermometer to verify that the turkey has reached the safest internal temperature of 165 degrees F.
    • Refrigerate promptly for use within three to four days or freeze.