Whether this is your first bird or your annual tradition, it’s best to be sure you’ve done all you can to keep your guests healthy when preparing a Thanksgiving turkey.
FOLLOW THESE TIPS FOR A SAFE HOLIDAY TURKEY:
Prepare
- Make room in your refrigerator before purchasing the turkey. You’ll want to buy at least one pound of uncooked turkey per person.
Shop
- Fresh turkeys have a shorter shelf life. Frozen turkeys need to be thawed. Either one will taste good. Buying frozen allows you to take advantage of sales.
- Buy a fresh turkey one to two days before Thanksgiving. Buy a frozen turkey at least three to four days in advance.
Thaw
- It takes 24 hours per 4 to 5 pounds of bird for a frozen turkey to thaw in the refrigerator. Give yourself plenty of time.
- Never defrost a turkey on the counter. Leave the frozen bird in its packaging and place it in a shallow pan to thaw in the refrigerator.
Store
- Remove neck and giblets.
- Refrigerate bird and parts at 40°F until it’s ready to go in the oven.
Stuff
- It’s best to cook stuffing in a separate pan.
- If you prefer to stuff your bird, however, prepare the stuffing and stuff it into your turkey immediately before it goes into the oven.
- Mix the wet and dry ingredients separately and combine just before using.
- Stuff the turkey loosely, about 3/4 cup stuffing per pound of turkey.
- Cook stuffing to a minimum temperature of 165°F.
Cook
- Get a food thermometer. You’ll need it to ensure your turkey is cooked to the proper temperature.
- Stuffed turkeys take longer to cook.
- Here are general guidelines for turkeys in a conventional oven at 325°F:
Unstuffed Turkey
| 8 to 12 pounds 12 to 14 pounds 14 to 18 pounds 18 to 20 pounds 20 to 24 pounds |
2-3/4 to 3 hours 3 to 3-3/4 hours 3-3/4 to 4-1/4 hours 4-1/4 to 4-1/2 hours 4-1/2 to 5 hours |
Stuffed Turkey
| 8 to 12 pounds 12 to 14 pounds 14 to 18 pounds 18 to 20 pounds 20 to 24 pounds |
3 to 3-1/2 hours 3-1/2 to 4 hours 4 to 4-1/4 hours 4-1/4 to 4-3/4 hours 4-3/4 to 5-1/4 hours |
- To check the bird’s temperature, insert a meat thermometer into the thickest part of the thigh, being sure not to touch bone.
- Cook to a minimum internal temperature of 165°F. Do not exceed 170°F in the breast or 180°F in the thigh.
Carve
- Let the turkey sit for 20 minutes before carving.
- Remove all stuffing from inside the bird.
- Use a clean cutting board with a well to catch the juices.
- Use a sharp, clean knife.
Store and eat, again
- Do not let extra turkey, stuffing or other food sit out for more than two hours.
- Carve extra meat from the turkey’s bones. Store in shallow containers in the refrigerator or freezer.
- Eat cooked leftover turkey, stuffing and gravy within 3-4 days. Cooked turkey will keep for 3-4 months in the freezer.
- Cook leftovers to 165°F or until hot and steaming.
- If using a microwave to reheat food, cover the food, stir and rotate it to avoid cold pockets where bacteria can survive.
One more tip
- Wash hands with warm water and soap for 20 seconds before and after handling food.
Source: holidayfoodsafety.org