CCE Schenectady - Nutriton and Health

Turkey Basics

A big part of family gatherings around the holidays is the delicious food we prepare, and turkey is often part of those special meals. Following are answers to frequently asked questions about buying, thawing and preparing turkey.

Question:
What size turkey should I purchase?

Answer:
Plan on one pound of meat per person.

Question:
Is there any quality difference between a fresh or frozen turkey?

Answer:
No. Frozen turkeys are flash frozen immediately after packaging to 0oF or below and held at that temperature until purchased. Once defrosted, the meat is virtually as fresh as the day it was processed. Fresh turkeys are chilled after packaging and have shorter shelf lives.

Question:
How do I safely defrost a turkey?

Answer:
It is imperative that turkeys be kept at a safe temperature during thawing. If the turkey is allowed to defrost at a temperature above 40oF, any harmful bacteria that may have been present before freezing can begin to grow again unless proper thawing methods are used. There are three safe methods to thaw food: in the refrigerator, in cold water and in the microwave oven.

Refrigerator thawing: For every 5 pounds of turkey, allow approximately 24 hours of thawing time in a refrigerator set at 40oF. Therefore, a whole turkey of 8-12 pounds would take 1-2 days; 12-16 pounds, 2-3 days; 16-20 pounds, 3-4 days; and 20-24 pounds, 4-5 days.

Microwave thawing: Follow the manufacturer’s instructions when thawing a turkey in the microwave. Plan to cook it immediately after thawing because some areas of the turkey may become warm and begin to cook during the thawing process.

Cold water thawing: Allow 30 minutes per pound when thawing a turkey in cold water. Be sure the turkey is in leak-proof packaging. Tissues can absorb water like a sponge, resulting in a watery product. Submerge the whole turkey in cold water. Change the water every 30 minutes until the turkey is thawed. An 8-12 pound turkey should take approximately 4-6 hours to thaw; 12-16 pounds, 6-8 hours; 16-20 pounds, 8-10 hours; 20-24 pounds, 10-12 hours.

Question:
Can I roast a frozen turkey?

Answer:
It is safe to cook an unstuffed frozen turkey. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey.

Question:
How do I roast a turkey?

Answer:
Set the oven temperature no lower than 325oF. Place turkey on a rack in a roasting pan. For safety, cook stuffing separately in a casserole, and use a food thermometer to check that the internal temperature of the stuffing has reached 165oF. The following cooking times are approximate – a turkey breast will cook more quickly than a whole turkey.

Unstuffed: 4-6 lb. breast, 1½ - 2¼ hrs.; 6-8 lb. breast, 2¼ - 3¼ hrs.; 8-12 lb. turkey, 2¾ - 3 hours; 12-14 lbs., 3 – 3¾ hrs.; 14-16 lbs., 3¾ - 4¼ hrs.; 18-20 lbs., 4¼ - 4½ hrs.; 20-24 lbs., 4½ - 5 hrs.

Stuffed: 8-12 lbs., 3 – 3½ hrs.; 12-14 lbs., 3½ - 4 hrs.; 14-18 lbs., 4 – 4¼ hrs.; 18-20 lbs. 4¼ - 4¾ hrs.; 20-24 lbs., 4¾ - 5¼ hrs.

Question:
Where should the food thermometer be placed in the turkey?

Answer:
Insert the thermometer 2½ inches in the deepest portion of the turkey breast or into the inner thigh near the breast. Insert into the breast from the side. Make sure the thermometer does not touch a bone. The internal temperature should reach 170oF in the breast and 180oF in the thigh and 165oF in the center of the stuffing.

Question:
Can I cook my turkey the day before serving it?

Answer:

Yes. Wait about 20 minutes after removing turkey from the oven to allow the juices to distribute, then slice the breast meat. Wings and legs may be left whole. Place meat in metal containers, limiting depth to less than 2 inches. Metal containers cool faster than glass. Pour broth over turkey to prevent drying. Refrigerate, loosely covered while still warm, then cover tightly once turkey has cooled. On the day of the meal, cover pan with an ovenproof lid or foil and reheat thoroughly in a 350oF oven until hot and steaming throughout (165oF.)

NOTE: If you are planning to travel and bring the turkey, it’s safest to pre-cook it and keep it cold until you arrive at your destination. Carry it in an insulated cooler with lots of ice or frozen gel-packs to keep the cooler’s temperature under 40oF. Reheat as above when you arrive at your destination.

Question:
Can I slow-roast my turkey overnight?
Can I use a slow cooker?

No to both methods. The slow roasting method is unsafe because it involves cooking the turkey at 190–200oF for 12–14+ hours. This low oven temperature is just warm enough to provide an ideal environment for bacterial growth. Roasting turkey at an oven temperature set below 325oF is unsafe. Using a slow cooker for a whole turkey or a large turkey breast allows these large pieces of turkey to cook too slowly and remain in the bacterial "danger zone" (40–140oF) too long. Cut raw turkey into chunks or small pieces to ensure thorough cooking. Use in recipes with a high-water content such as chili, soup, stew or entrees with a sauce.
A word about turkey fryers: The Underwriters Laboratories, Inc. has decided not to certify any turkey fryers with their UL Mark. This decision was made based on many factors, chief among them the many fires related to turkey fryer use. To read their statement and view a movie of turkey fryers under testing, visit

www.ul.com/consumers/turkeys.html

The USDA Meat and Poultry Hotline will answer other questions you may have. The toll-free number is 1-888-674-6854 (TTY: 1-800-256-7072), or visit their website at www.fsis.gov.

Sources: www.fsis.gov, www.eatturkey.com