Holiday Turkey 101

UW-Extension news

Public Relations Department 432 North Lake Street Madison, WI 53706 608-262-9871 608-262-8404 (fax) 608-265-9317 (TTY)

Wednesday, November 14, 2007

By Barbara Ingham
(608) 263-6383

Contact: Barbara Ingham, 608-263-7383, bhingham@wisc.edu

Madison, Wis.-- University of Wisconsin-Extension food scientist Barbara Ingham took time recently to answer some of the most frequently asked questions about preparing a Thanksgiving turkey. She recommends always following basic safety tips from the USDA (available online at http://www.fsis.usda.gov) when you prepare your holiday bird.

Q. What are the differences in preparing fresh and frozen turkeys?

A. It’s a matter of preference whether you choose a fresh or frozen turkey. For both fresh and frozen turkeys, allow one pound of turkey per person. If the turkey is fresh, buy it only one to two days before you plan to cook it, and keep it stored in the refrigerator until you are ready to place it in the oven. Place a fresh turkey in a pan or on a tray to catch any juices that may leak. Do not buy fresh pre-stuffed turkeys. If your turkey is frozen, keep it frozen until you’re ready to thaw it.

Q. What is the best way to thaw a turkey?

A. There are three ways to safely thaw your turkey: in the refrigerator, in cold water in the sink, or in a microwave oven. The recommendations for thawing are:

Refrigerator (40°F or below): Thaw on a tray or in a pan to prevent drips. Once thawed, turkey may be stored in the refrigerator for 1 to 2 days before cooking.

In cold water:Thaw securely wrapped turkey, making sure the water is not able to leak through the wrapping. Keep turkey submerged. Change water every 30 minutes. Cook immediately after thawing. Do not refreeze.

Size of turkey:4 to 12 pounds--thaw 1 to 3 days in the refrigerator or 2 to 6 hours in cold water;

12 to 16 pounds--3 to 4 days in the refrigerator or 6 to 8 hours in cold water;

16 to 20 pounds--4 to 5 days in the refrigerator or 8 to 10 hours in cold water;

20 to 24 pounds--5 to 6 days in the refrigerator or 10 to 12 hours in cold water.

Check your microwave oven owner’s manual to thaw a turkey in your microwave. Once thawed, cook immediately, Do not refreeze or refrigerate a turkey after microwave thawing.

Q. What is the safest way to stuff a turkey?

A. Turkey should be stuffed immediately before cooking. Resist the temptation to stuff a bird and leave it in the refrigerator overnight. If you wish, you can prepare the stuffing the day before your holiday meal and store it in the refrigerator so that getting the bird into the oven on the day of your feast is an easy task. Loosely pack stuffing into the cavity so that the mixture heats quickly and evenly.

Because stuffing is slower to heat than turkey meat, cooking a stuffed bird will result in an over-cooked bird. For more even cooking, bake stuffing outside the bird--the meat will be ready sooner and will be more tender and juicy.

Q. How do I roast my turkey?

A. Set your oven temperature no lower than 325°F. Place the turkey or turkey breast on a rack in a shallow roasting pan. A small amount of water in the bottom of the roasting pan (one-half cup), or lining the pan with aluminum foil, will make clean-up easier. You may wish to season the bird before roasting and/or baste the skin as the turkey roasts.

Timetables for Turkey Roasting (325°F oven temperature)

Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.

Thawed, unstuffed cooking time:

4 to 8 pounds (breast)--1.5 to 3.5 hours;

8 to 12 pounds--2.5 to 3 hours;

12 to 14 pounds--3 to 3.5 hours;

14 to 18 pounds--3.5 to 4.5 hours;

18 to 20 pounds--4.5 to 5 hours;

20 to 24 pounds--4.5 to 5 hours

Thawed, stuffed cooking time:

4 to 6 pounds (breast)--not usually applicable;

6 to 8 pounds (breast)--2.5 to 3 hours;

8 to 12 pounds--3 to 3.5 hours;

12 to 14 pounds---3.5 to 4 hours;

14 to 18 pounds--4 to 4.5 hours;

18 to 20 pounds--4.5 to 5 hours;

20 to 24 pounds--4.5 to 5.5 hours.

Q. How will I know when it’s done?

A. Here are the key temperatures for roasting a holiday turkey:

Cook a whole turkey, or a turkey breast to 165 °F. To check for doneness in a whole turkey, insert a food thermometer in the thickest part of the inner thigh without touching the bone. Check for doneness in a turkey breast by inserting a food thermometer in the thickest part of the breast. Note: Turkey meat will be safely cooked when the internal temperature reaches 165°F; however, the meat may still be slightly pink. Some people prefer cooking turkey to a higher temperature (whole turkey to 180°F or breast meat to 170°F) for meat that is more well done.

Stuffing must also reach 165 °F; the turkey is often "overdone" by the time the stuffing reaches a safe temperature.

Research has shown that you should not rely on a "pop-up" temperature indicator to ensure doneness. Use a thermometer instead.

For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.

Q. Can I cook a turkey while it’s still frozen?

A. 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. To cook a turkey from the frozen state, remove the wrapping from the turkey and follow the manufacturer’s directions to remove a gravy packet, if present. Place the turkey on a rack in a oven pre-heated to at least 325°F. The time required for cooking will depend on the size of the bird. A 12- to 13-pound bird will take approximately five hours to cook from the frozen state; a larger bird will take longer. The giblets can be removed after about three hours, when the turkey is partially thawed. The plastic piece that holds the legs in place is heat stable and does not need to be removed for cooking. Cook the turkey to 165°F, or higher. To check for doneness, insert a food thermometer in the thickest part of the inner thigh without touching the bone.

Q. Do you have any more tips?

A. Here are some optional cooking hints:

Do not rinse turkeys, or other meat, before cooking; this only spreads germs. Use paper towels to gently remove pin feathers or coagulated blood, if desired.

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 1.5 hours. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter. To prevent over-browning, foil may also be placed over the turkey after it reaches the desired color.