| Careful management of temperatures is an important way to
control bacteria. You should always use a food thermometer to
check temperatures. Temperatures for Safety and Quality - Turkey
must be kept frozen (0ºF or lower) or refrigerated (35º to 40ºF)
until used. Keep raw as well as cooked turkey products out of
the 40º to 140ºF bacterial growth - Never let raw or cooked
turkey stand at room temperature or in a warm oven at less than
200ºF or in a holding device at less than 140ºF. - Cook raw
turkey to an internal temperature of 165 ºF to 170ºF in the
deepest part of the breast, or 165 ºF to 180ºF in the thigh of a
whole bird. Insert the food thermometer into the deepest part of
the muscle, being sure not to touch the - Turkey products that
are purchased fully cooked and are served hot, such as boneless
roasts and rolls, should be reheated to an internal temperature
of 140ºF. - Turkey that is cooked and chilled in your operation
must be reheated to an internal temperature of 165ºF before
serving or kept cold