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Let’s Talk Turkey
The holidays are upon us and we all know what that
means. Family, friends, parties and turkey with all
the trimmings. Most people cook turkey only once a
year or so and while it is a simple meal, it needs
to be prepared correctly. Questions like ‘how much
time do I need to defrost a turkey’ and ‘how can I
tell when my turkey is done’ are among the most
commonly asked.
Fresh or Frozen?
Many people are partial to the fresh turkey, but for
most of us the frozen variety works just fine.
Cooking is different though, so whether you choose
fresh or frozen, make sure to cook it properly.
Whether you choose fresh or frozen, follow these
tips to be sure your holiday meal goes off without a
hitch.
Fresh Turkeys
Allow one pound of meat per person. Be sure to buy
your bird no more than 2 days before you plan to
cook it. Your turkey needs to be kept refrigerated
until it is ready to be stuffed and cooked. Keep a
pan underneath it to collect any juices that may
leak through the packaging. Do not buy fresh
pre-stuffed turkeys. If the turkey and dressing were
not handled properly, any harmful bacteria in the
stuffing will multiply very quickly.
Frozen Turkeys
Allow one pound of meat per person. While a turkey
can be kept in the freezer indefinitely, it is best
to use it within one year of purchase. Be sure your
turkey stays frozen until you are ready to cook it.
Remember that it takes a long time to thaw a turkey!
There are three ways to thaw your turkey safely – in
the refrigerator, in cold water or in the microwave
oven.
In the Refrigerator (40 degrees or below)
Allow approximately 24 hours for every four to five
pounds.
4 to 12 pounds 1 to 3 days
12 to 16 pounds 3 to 4 days
16 to 20 pounds 4 to 5 days
20 to 24 pounds 5 to 6 days.
Remember to keep your turkey in its original
wrapper. A pan placed under the bird will collect
any drippings. Once your turkey is thawed, it can
safely remain in the refrigerator for one to 2 days,
and can be safely refrozen if necessary.
In Cold Water
Allow approximately 30 minutes per pound
4 to 12 pounds 2 to 6 hours
12 to 16 pounds 6 to 8 hours
16 to 20 pounds 8 to 10 hours
20 to 24 pounds 10 to 12 hours
Your turkey should be wrapped securely to prevent
water from leaking through the wrapper. Submerge the
turkey completely in the cold water, and change
water ever 30 minutes. Once the bird is thawed, it
must be cooked immediately. It is NOT safe to
refreeze a turkey that has been thawed in cold
water.
In the Microwave Oven
All microwaves are different! To thaw your turkey
safely, it is necessary to check your owners manual
for the size of turkey that will fit in your oven
and the amount of time it will take per pound and
the power level required to thaw it.
• Remove all outside wrapping
• Place in a microwave-safe dish to catch any juices
that may leak
• Cook your turkey immediately! It is not safe to
refrigerate or refreeze a turkey thawed in the
microwave.
Remember to remove the giblets from your thawed
turkey and cook them separately.
Frozen Pre-Stuffed Turkeys
Frozen, pre-stuffed turkeys that have been inspected
by the USDA or your state are perfectly safe. Be
sure that you DO NOT thaw these turkeys. They should
be cooked from their frozen state. Follow the
package directions proper handling and cooking.
Allow 1 ¼ pounds of frozen pre-stuffed turkey per
person.
Roasting Your Turkey
Your oven should be set at no less than 325 degrees
F. For best results and the most even cooking,
turkey and stuffing should be cooked separately.
Turkey can also be stuffed prior to cooking.
Stuffing should be mixed just prior to roasting. If
stuffing is made ahead of time, keep wet and dry
ingredients separate until just before cooking. Fill
the cavities of the turkey loosely. Cook turkey
IMMEDIATELY after stuffing. The center temperature
of the stuffing should be 165 degrees F.
A whole turkey should be cooked to 180 degrees F. A
food thermometer is the best way to check for
doneness. Insert the meat thermometer in the
thickest part of the inner thigh without touching
the bone.
A turkey breast should be cooked to 170 degrees F.
Insert a meat thermometer into the thickest part of
the meat to ensure an accurate reading.
Many turkey come with a ‘pop-up’ temperature
indicator. To be safe, the internal temperature of
the turkey should be checked with a food
thermometer.
When carving your turkey, let it set for about 20
minutes. This will allow the juices to set and will
make cutting up your bird much easier. Remember to
remove all the stuffing from the turkey cavities
prior to carving.
Turkey Roasting Timetable
Unstuffed
4 to 8 pounds (breast) 1 ½ to 3 ¼ hours
8 to 12 pounds 2 ¾ to 3 hours
12 to 14 pounds 3 to 3 ¾ hours
14 to 18 pounds 3 ¾ to 4 ¼ hours
18 to 20 pounds 4 ¼ to 4 ½ hours
20 to 24 pounds 4 ½ to 5 hours
Stuffed
4 to 6 pounds (breast) n/a
6 to 8 pounds 2 ½ to 3 ½ hours
8 to 12 pounds 3 to 3 ½ hours
12 to 14 pounds 3 ½ to 4 hours
14 to 18 pounds 4 to 4 ½ hours
18 to 20 pounds 4 ¼ to 4 ¾ hours
20 to 24 pounds 4 ¾ to 5 ¼ hours
While it is safe to cook a turkey from a frozen
state, it will take at least 50% longer than the
recommended time for a fully thawed turkey. Remember
that the giblet packages must be removed from the
neck cavity during cooking.
Optional Cooking Hints
• Tuck wings under the shoulders of the turkey for
more even cooking. This is referred to as ‘akimbo.’
• Add ½ cup of water tot he bottom of the pan
• Place a tent of heavy-duty aluminum foil or a lid
over your turkey for the first 1 to 1 ½ hours of
cooking. This allows for maximum heat circulation,
keeps the turkey moist and reduces the amount of
splatter in the oven. Foil can be kept on the turkey
to reduce over-browning as well.
• An oven cooking bag may also be used. Follow the
manufacturer’s guidelines on the product.
Remember that in order to safely handle your turkey,
you should always wash hands, utensils, your sink
and any surfaces that come into contact with raw
meat with hot, soapy water.
Storing Leftovers
• Meat, stuffing or gravy that are left out at room
temperature for longer than 2 hours (1 hour in
temperatures greater than 90 degrees) should be
discarded.
• Leftovers should be divided into small portions.
Refrigerate or freeze in covered containers.
• Turkey and stuffing should be consumed within 3 to
4 days. Gravy should be eaten within 1 to 2 days.
• Frozen leftovers should be eaten within 2 to 6
months.
Reheating Your Turkey
Cooked turkey is delicious either cold or reheated!
In the oven
• Temperature should be set at no lower than 325
degrees F.
• Internal temperature of the turkey should be no
less than 165 degrees F.
• Add a little broth or water to keep the turkey
moist when reheating.
In the Microwave
• Cover and rotate food for even heating.
• Check the internal temperature of your lefovers to
be sure they reach 165 degrees F.
• Times and power levels can be found in your
owner’s manual.
Information provided courtesy of the USDA. For more
information, call the USDA Meat and Poultry Hotline
at 1-888-MPHotline, 10:00am to 4:00 pm Eastern time,
Monday through Friday.
Email
mphotline.fsis@usda.gov
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