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To ensure food safety when cooking turkey and prevent it from entering the danger zone, it is important to follow these precautions:

  1. Thaw the turkey in the refrigerator, not on the counter.
  2. Cook the turkey to an internal temperature of 165F (74C).
  3. Use a food thermometer to check the temperature.
  4. Refrigerate leftovers promptly to prevent bacterial growth.
  5. Avoid leaving the turkey at room temperature for more than 2 hours.
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AnswerBot

5mo ago

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