The U.S. Department of Agriculture’s Food Safety and Inspection
Service (FSIS) has an array of information available to help
consumers prepare a safe, easy and delicious Thanksgiving day
meal.
Here are some ways for you to make sure your turkey turns out
the way you planned and doesn’t burn on the outside and remain raw
on the inside.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has an array of information available to help consumers prepare a safe, easy and delicious Thanksgiving day meal.
Here are some ways for you to make sure your turkey turns out the way you planned and doesn’t burn on the outside and remain raw on the inside.
Fresh or Frozen?
Fresh turkeys
• Allow 1 pound of turkey per person.
• Buy your turkey only 1 to 2 days before you plan to cook it.
• Keep it stored in the refrigerator until you’re ready to cook it. Place it on a tray or in a pan to catch any juices that may leak.
• Do not buy fresh pre-stuffed turkeys. If not handled prop erly, any harmful bacteria that may be in the stuffing can multiply very quickly.
Frozen turkeys
• Allow 1 pound of turkey per person.
• Keep frozen until you’re ready to thaw it.
• Turkeys can be kept frozen in the freezer indefinitely; how ever, cook within 1 year for best quality.
• See “Thawing Your Turkey” for thawing instructions.
Frozen pre-stuffed turkeys
USDA recommends only buying frozen, pre-stuffed turkeys that display the USDA or State mark of inspection on the packaging. These turkeys are safe because they have been processed under controlled conditions.
• Do not thaw before cooking. Cook from the frozen state.
• Follow package directions for proper handling and cooking.
• Allow 1 ¼ pounds of turkey per person.
Thawing Your 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°F or below)
Allow approximately 24 hours for every 4 to 5 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
Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen.
In Ccold 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
Wrap your turkey securely, making sure the water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed. Do not refreeze.
In the microwave oven
• Check your owner’s manual for the size turkey that will fit in your microwave oven, the minutes per pound, and power level to use for thawing.
• Remove all outside wrapping.
• Place on a microwave-safe dish to catch any juices that may leak.
• Cook your turkey immediately. Do not refreeze or refrigerate your turkey after thawing in the microwave oven.
Reminder: Remove the giblets from the turkey cavities after thawing. Cook separately.
Roasting Your Turkey
• Set your oven temperature no lower than 325°F.
• Place your turkey or turkey breast on a rack in a shallow
• For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole. Use a food thermometer to check the internal temperature of the stuffing. The center should reach 165°F.
• If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165°F.
• A whole turkey should be cooked to 180°F. To check for doneness, insert a food thermometer in the thickest part of the inner thigh without touching the bone.
• A turkey breast should be cooked to 170°F. Insert a food thermometer in the thickest part of the breast to check for doneness.
• If your turkey has a “pop-up” temperature indicator, it is recommended that you also check the internal tem perature of the turkey and center of the stuffing with a food thermometer – 165 °F for stuffing; 170°F for breasts; 180°F for whole turkeys.
• For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.
• Remove all stuffing from the turkey cavities.
Timetables for Roasting
Use the timetables below to determine how long to cook your turkey in a 325°F oven temperature. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.
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) Not usually applicable
6 to 8 pounds (breast) 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 ¼ hours
18 to 20 pounds 4 ¼ to 4 ¾ hours
20 to 24 pounds 4 ¾ to 5 ¼ hours
It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Remember to remove the giblet packages during the cooking time. Remove carefully with tongs or a fork.
Optional Cooking Hints
• Tuck wing tips under the shoulders of the bird for more even cooking. This is referred to as “akimbo.”
• Add ½ cup of water to the bottom of the pan.
• If your roasting pan does not have a lid, you may place a tent of heavy-duty aluminum foil over the turkey for the first 1 to 1 ½ hours. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter. To prevent overbrowning, foil may also be placed over the turkey after it reaches the desired color.
• If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking. For turkey breasts, place ther mometer in the thickest part. For whole turkeys, place in the thigh.
Storing Your Leftovers
• Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours; 1 hour in tempera- tures above 90°F.
• Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.
• Use refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days.
Reheating Your Turkey
In the microwave oven
• Cover your food and rotate it for even heating. Allow standing time.
• Check the internal temperature of your food with a food thermometer to make sure it reaches 165°F.
For more Thanksgiving and holiday tips, go to www.fsis.usda.gov.
