Here are several tips regarding the safe handling and preparation of turkeys. There are no significant differences between the two; just a matter of preference.
The measure would have prevented 44 recalls of unsafe foods between 20.
Through prevention-based policies and practices USDA is meeting the foodborne challenges of the 21st century head on and using science to craft the best ways forward.
USDA continues to protect consumers from the dangers of O157: H7.
First, it must have the USDA inspection mark signifying that it is a USDA inspected product.
Second, look for the sell by date, which indicates the last day the turkey should be sold.