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Let’s Talk Turkey-Helpful Holiday Tips
Edited by: Mary Schroeder, M.S., R.D. & Pat Kendall, Ph.D., R.D., Colorado State - Updated 11/09
When the holidays roll around, food safety sometimes takes a back seat in the minds of consumers who are cooking for larger gatherings than they’re accustomed to preparing. Safely cooking and serving the turkey is often the biggest concern, primarily because it’s so BIG! Careful planning is required to allow enough time to safely thaw the bird and to cook it to a safe internal temperature of 165 ºF. Fortunately, the USDA has several useful fact sheets to help us get through the season without incidence of foodborne illness. Below are some of the pointers addressed in “Let’s Talk Turkey – A Consumer Guide to Safely Roasting a Turkey.”
Fresh Turkey
A good rule of thumb is to plan on about 1 pound of turkey per person. If buying fresh, purchase 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. Purchase only frozen, not fresh, pre-stuffed turkeys. If not handled properly, harmful bacteria that may be in the stuffing can multiply very quickly.
Safe Thawing
There are 3 ways to thaw a turkey safely – in the refrigerator, in cold water or in the microwave oven. If thawing in the refrigerator, allow approximately 24 hours for every 4 to 5 pounds. For a 20 lb. turkey that can mean 5 or 6 days to thaw completely. Keep the turkey in its original wrapper and place 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.
For cold water thawing, allow about 30 minutes per pound. First wrap your turkey securely, making sure the water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water, changing the water every 30 minutes. Cook the turkey immediately after it is thawed. Do not refreeze.
For thawing in a microwave oven, check your owner’s manual for the size turkey that will fit, 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 the turkey after thawing in the microwave oven. Be sure and remove the giblets from the turkey cavities after thawing. Cook these separately.
No Time to Thaw?
No worries. Just pop your frozen turkey into a covered roasting pan straight into a 325 ºF oven but allow 50% more cooking time to reach doneness. Many people prefer this no-fuss method, which results in a tender, moist turkey. For example, a 12 pound frozen turkey will require 4.5 to 5 hours to reach doneness, while the same weight fresh turkey will be done in as little as 3 hours. Set a timer for 2 to 3 hours, at which point the bird should be thawed enough to remove the giblet bag from the inner cavity. Roast until the meat reaches 165 ºF.
Roasting a Turkey
Set your oven temperature no lower than 325 ºF. Place the turkey on a rack in a shallow roasting pan. For more even cooking, it is recommended to cook the stuffing outside the bird in a casserole. Refer to a roasting times chart for stuffed or unstuffed turkeys. If your turkey does not have a pop-up thermometer, use a food thermometer to check that internal temperature has reached 165ºF as measured in various places. For quality, let the turkey “rest” for 20 minutes before carving to allow juices to set. Remove all stuffing from the turkey cavities.
Safe Handling/Storing of Leftovers
Remember to always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water. After the meal, discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours; 1 hour in temperatures above 90 ºF. 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. If freezing leftovers, use within 2 to 6 months for best quality. When reheating turkey, use a food thermometer to check that the internal temperature reaches 165 ºF.
Fact Sheets
The Fact Sheet "Let's Talk Turkey-A Consumer Guide to Safely Roasting a Turkey" is available at: www.fsis.usda.gov/PDF/Lets_Talk_Turkey.pdf. A variety of other fact sheets on seasonal safe food handling are available at: www.fsis.usda.gov/Fact_Sheets/Seasonal_Food_Safety_Fact_Sheets/index.asp. The toll-free USDA Meat & Poultry Hotline will be staffed with food safety specialists on Thanksgiving Day from 8 a.m. to 2 p.m. Eastern Time to answer your turkey questions at 1-888-MPHotline or 1-888-674-6854.
Source:
Fact Sheet: "Let's Talk Turkey-A Consumer Guide to Safely Roasting a Turkey." USDA Food Safety and Inspection Service. Available at: www.fsis.usda.gov/fact_sheets/Lets_Talk_Turkey/index.asp.
