Set oven temperature no lower than 325 °F. Whole poultry and parts are safe cooked to a safe minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

For optimum safety, do not stuff whole poultry. If stuffing whole poultry, the center of the stuffing must reach a safe minimum internal temperature of 165 °F.

To handle leftovers safely, cut whole or large pieces of turkey into small pieces. Refrigerate leftovers in shallow containers within 2 hours of cooking.

There are three ways to thaw a turkey. The methods also work for other frozen poultry such as chicken, goose, or duck. For instructions on the best method for your particular situation read the steps and precautions found in Lets Talk Turkey, http://www.fsis.usda.gov/Fact_Sheets/Lets_Talk_Turkey/index.asp

If giblets were left in the cavity during roasting, even though this is not recommended, the turkey and giblets are probably safe to use.  However, if the packaging containing the giblets has changed shape or melted in any way during cooking, do not use the giblets or the turkey because harmful chemicals from the packaging may have penetrated the surrounding meat.

 Traditionally, turkey giblets are cooked by simmering in water to use in flavoring soups, gravies or stuffing. Place turkey neck, gizzard and heart in a 2-quart casserole with 3 cups of water. Cover with lid or vented plastic wrap. Microwave on medium (50% power) 35 minutes. Add liver, re-cover and microwave on medium 10 minutes. Once cooked, the liver will become crumbly and the heart and gizzard will soften and become easy to chop. Cooked giblets should have a firm texture and their juices should run clear.

The setting selected for a freezer should maintain a temperature of  0 degrees fahrenheit or less. Check temperature occasionally with an appliance thermometer.

Keep the freezer closed. A closed freezer acts like an insulated ice chest. Food will usually stay frozen in a fully loaded freezer for two days if the freezer is kept closed. A freezer that is partially full will not keep more than one day.

How long the food will stay frozen depends on the amount of food in the freezer, the kind of food (a freezer full of meat or other dense foods will not warm up as fast as a freezer full of baked food), the temperature of the food when the power was interrupted, the quality of the freezer itself (a well insulated freezer with good gaskets will keep food frozen much longer than one with little insulation and poor gaskets), and the size of freezer (the larger the freezer, the longer the food will stay frozen).

Consumers should only use plastics for their intended purposes. Always read directions, but generally microwave-safe plastic wraps, wax paper, cooking bags, parchment paper, and white microwave-safe paper towels are safe to use in the microwave. For more complete information regarding the safety of using plastic in the microwave, see the U.S Food and Drug Administration explanation at http://www.fda.gov/fdac/features/2002/602_plastic.html.

Iowa State University professors respond to the report of a suspected case of Mad Cow Disease in the United States: http://www.iastate.edu/%7Enscentral/releases/2003/dec/cow.shtml

For more information related to mad cow disease and the safety of meat, see the ISU Extension Food Safety Project  or  Food Safety Frequently Asked Questions

Information related to cleaning and salvaging flood damaged homes and belongings see the Extension website: http://www.extension.iastate.edu/DisasterRecovery/flood.htm

Do not eat any food that may have come into contact with flood water. Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Food containers that are not waterproof include those with screw-caps, snap lids, pull tops and crimped caps. Also, discard cardboard juice/milk/baby formula boxes and home canned foods if they have come in contact with flood water, because they cannot be effectively cleaned and sanitized.  Inspect canned foods and discard any food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener.

Undamaged, commercially prepared foods in all-metal cans and retort pouches(for example, flexible, shelf-stable juice or seafood pouches) can be saved is you do the following: remove labels since they can harbor dirt and bacteria; thoroughly wash the cans or retort pouches with soap and water, using hot water if it is available; brush or wipe away any dirt or silt;  and rinse the cans or retort pouches with water that is safe for drinking, if available, since dirt or residual soap will reduce the effectiveness of chlorine sanitation. Sanitize the cans or retort pouches by immersion in one of the two following ways 1) place in water and allow the water to come to a boil and continue boiling for 2 minutes or 2) place in a freshly made solution consisting of 1 tablespoon unscented, liquid chlorine bleach per gallon of drinking water(or the cleanest, clearest water available) for 15 minutes. Air-dry cans or retort pouches for a minimum of 1 hour before opening or storing; re-lable your cans or retort pouches, including the expiration date with a marker; food in reconditioned cans or retort pouches should be used as soon as possible; any concentrated baby formula in reconditioned, all-metal containers myst be diluted with clean, drinking water. 

Use bottled water that has not been exposed to flood waters.  If you do not have bottled water, you should boil water to make sure it is safe. Boiling water will kill most types of disease-causing organisms that may be present. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for boiling.  Boil the water for one minute, let it cool, and store it in clean containers with covers.

If you can't boil water, you can disinfect it using household bleach.  Bleach will kill some, but not all, types of disease-causing organisms that may be in the water. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for disinfection.  Add 1/8 teaspoon(or 8 drops) of regular, unscented, liquid household bleach for each gallon of water, stir it well and let it stand for 30 minutes before you use it. Store disinfected water in clean containers with covers.  If you have a well that had been flooded, the water should be tested and disinfected after flood waters recede.

It is safe to roast a turkey in the oven from the frozen state, but do not smoke, grill, deep fat fry or micowave a frozen turkey.

While preventing the need to defrost the turkey, this method will add considerable time to the roasting time. To determine an approximate cooking time for roasting a frozen turkey, consult a timetable for oven-roasting a whole turkey. Use the timing for the size turkey you have; then add 50 percent of that time to the original time.

The giblet pack will need to be removed during the cooking time by using a tongs or a long-handled fork. Roasting time is approximate, so check the turkey often toward the end of the estimated cooking time. Insert a food thermometer in the innermost part of the thigh when it has defrosted enough to easily insert one. Cook to an internal temperature of 165 °F. The turkey is safely cooked when the food thermometer reaches a minimum internal temperature of 165 °F in the innermost part of the thigh and wing and the thickest part of the breast.