Turkey Tips: Selecting, Storing, Thawing and Roasting a Turkey Safely

By Senior Spin Staff

Selecting a Turkey

Turkey is available fresh and frozen. There are also pre-stuffed turkeys on the market. The USDA des not recommend purchasing fresh pre-stuffed turkeys because if they are not handled properly, any harmful bacteria that is present in the stuffing may rapidly multiply. The USDA also recommends that frozen pre-stuffed turkeys should only be purchased if they bear the USDA or State mark of inspection on the packaging.

Allow one pound of turkey per person. For frozen pre-stuffed turkeys, allow 1 1/4 pound.

Storing a Turkey

Buy a fresh turkey one to two days before you plan to cook it. Keep it stored in the refrigerator on a tray it to catch any juices. Make sure that you refrigerator is at the proper temperature (40 degrees F or lower).

A frozen turkey may be kept indefinitely in the freezer, but for best quality use within one year of purchasing. Keep it frozen until you plan to use it.

Thawing a Turkey

Frozen pre-stuffed turkeys should not be thawed before cooking. They should be cooked in a frozen state. There are three ways to thaw other frozen turkeys safely - in the refrigerator, in cold water, or in the microwave oven.

Refrigerator

To thaw a turkey in the refrigerator, first make sure that the temperature is 40 degrees F or lower. Keep the turkey in its wrapper and place a tray below it to catch any leakage. Allow about 24 hours for each 4 to 5 pounds. After it is thawed, the turkey may be kept in the refrigerator for one to two days.

Cold Water

To thaw a turkey in cold water, cover it in a leak-proof wrapping. Submerge in cold water and change water every 30 minutes. Allow about 30 minutes per pound. Cook the turkey immediately and do not refreeze or refrigerate.

Microwave

To thaw a turkey in the microwave, check your owner's manual for recommendations as to what size turkey will fit in your oven, how many minutes to allow per pound and the correct settings. Place the turkey on a microwave-safe tray to catch any leakage. Cook the turkey immediately and do not refreeze or refrigerate.

The giblets must be removed from the turkey after thawing and cooked separately. Keep refrigerated until ready to cook.

Stuffing the Turkey

Extra care must be taken with stuffed turkeys and the USDA recommends that the stuffing be cooked outside the turkey. If you do decide to stuff the turkey, keep the wet ingredients cold and mix the wet and dry ingredients right before stuffing. Stuff the turkey loosely and cook immediately. Using a meat thermometer, make sure that the center of the stuffing reaches a temperature of 165 degrees F.

Roasting the Turkey

Preheat oven to 325 degrees F. Place turkey breast up on a rack in a shallow roasting pan. The wing tips can be tucked under the shoulders of the turkey for better cooking. Add ½ cup of water to the bottom of the pan.

Cook the turkey at 325 degrees F, using the guidelines below to determine how long to cook it. These are only estimations, and a food thermometer must be used to make sure that the turkey has actually reached the proper temperature, even for those turkeys that have a pop-up indicator. Insert the thermometer into the thickest part of the inner thigh, without touching the bone. The USDA recommends that the temperature reach 180 Degrees F.

Roasting Times for Unstuffed Turkeys:

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

Roasting Time for Stuffed Turkeys

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

Roasting Time for Frozen Turkeys

A frozen turkey will take at least 50 percent more time to roast than one that is thawed. Remove the giblets carefully with tongs when the turkey is soft enough to allow it.

When the turkey is golden brown on the outside, aluminum foil may be placed over it to prevent it from getting too brown. Let the turkey rest for 20 minutes before carving and remove all stuffing from the bird.

Sources: Let's Talk Turkey—A Consumer Guide to Safely Roasting a Turkey