Turkey 101
For just 120 calories, one serving of turkey offers 26 grams of protein and just 1 gram of fat, making it a go-to protein option at any meal.
Turkey Nutrition
Not only is it delicious, but turkey is an affordable source of protein and nutrients like iron, zinc, phosphorus, potassium and B vitamins.
Turkey Safety
Turkey is a versatile protein that can be prepared in many ways and enjoyed at any mealtime – even as leftovers! Turkey is perishable, and proper turkey safety and handling is very important. Below are frequently asked questions about how to handle turkey. For more turkey safety tips and information, visit www.eatturkey.org.
Allow 24 hours of thaw time in the refrigerator for every 4 to 5 pounds.
Always follow the expiration date on the package. Leftovers should be stored in airtight containers and refrigerated within 2 hours of cooking, and eaten within 3-4 days or frozen and enjoyed within 3-4 months.
Always use a meat thermometer to cook until the internal temperature reaches 165°F. For more information on cooking methods and duration, click here.
Turkey Preparation Tips
Ohio’s turkey farmers work 365 days a year to produce safe, high-quality turkey for you and your loved ones to enjoy.
Practice Proper Handling
Proper handling and cooking techniques are essential to turkey safety. Before and after handling turkey in the kitchen, be sure to thoroughly wash hands with warm, soapy water for at least 20 seconds.
Store Turkey Properly
Turkey can be frozen until it’s ready to be cooked, just ensure to allow ample time for thawing in the refrigerator. Allow 24 hours for every 4-5 pounds. Refrigerate turkey leftovers in shallow storage containers for up to 4 days or freeze to use within a few weeks.
Avoid Cross-Contamination
Use separate cutting boards, mixing bowls, plates and utensils for raw ground turkey than you use for other ingredients.
Use Effective Cooking Techniques
Always use a meat thermometer to ensure your turkey has been properly cooked to an internal temperature of 165°F. When cooking a whole turkey, the temperature should be checked in at least three places: the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast.
