How much turkey should I buy?
Allow for 1-1.5 lbs. of uncooked turkey per person. This will yield approximately 10 ounces of turkey meat per person.
Should I buy a fresh or frozen turkey?
A turkey that has never been below 26° F and is not hard to the touch or frozen solid may be labeled as FRESH. A raw turkey that has been held at 0° F or below must be labeled as FROZEN or previously frozen. The decision is a personal preference since the quality is the same.
How do I handle my FRESH turkey to keep it safe to eat?
Keep cold to prevent the growth of harmful bacteria. Place in a refrigerator set at 40° or below and use within 1-2 days. The turkey should be placed on a tray or plate to avoid cross-contamination. The fresh turkey can also be frozen at 0°F or below and used within 1 year. Freeze using quality freezer packaging to avoid freezer burn.
Be mindful of cross-contamination. Thoroughly wash cutting boards, utensils, etc. after using on raw turkey.
Marinate your turkey in the refrigerator, not the counter. Discard after use; do not reuse marinade.
Make sure hands and surfaces are clean.
Do not wash the turkey. This actually increases the chances of cross-contamination around the kitchen sink and surfaces.
How should I defrost (thaw) my turkey?
After purchasing, frozen turkeys should be placed in a freezer until ready to be thawed. Do not thaw at room temperature allowing bacteria to grow. There are 3 safe ways to thaw a turkey: refrigerator, cold water bath, and microwave.
Refrigerator: this is the slowest and safest thawing process, so plan ahead. A turkey will need at least 24 hours for every 5 lbs.
Cold Water: This is faster, but requires more attention. Place turkey in a leak-proof bag. Submerge the turkey in cold tap water, changing it every 30 minutes. Plan for 30 minutes per pound. Cook immediately after thawing.
Microwave: Check the manufacturer’s instructions. Cook immediately after thawing.
What’s the proper way to stuff a turkey?
The safest method of preparing stuffing is to do so as a separate dish. The innermost part of the turkey takes much longer to reach a safe temperature.
How should I roast my turkey?
Place a thawed or fresh turkey, breast up, on a flat rack in a shallow pan about 2-2.5 inches deep. The oven should be preheated to 325°F. Avoid recipes that recommend slow cooking below that temperature, as lower temperatures will not kill bacteria. When the skin is light, golden brown and the turkey is about 2/3rds done, create a tin foil tent to cover the turkey and to avoid overcooking. Use the weight as a guide to how long to cook.
How do I properly use a meat thermometer?
Do not rely on the pop-up thermometer as an indicator of doneness. The only safe way is to use a meat thermometer. Insert into the thickest part, avoiding any bones. If stuffed, make sure the innermost part of the stuffing is checked. At least 2.5 inches of the probe must be inserted into the meat.
How can I tell when my turkey is done?
A turkey is done when the thickest part reaches an internal temperature of 165°F or higher.
Where can I go to learn more?
You can call the USDA meat and poultry hotline at 1-888-674-6854.
How long can Thanksgiving dinner sit out on the counter?
Foods should not sit at room temperature longer than 2 hours.
How can I keep leftovers safe?
Debone the turkey and refrigerate or freeze all leftovers within 2 hours of cooking. Remove stuffing (if cooked in the turkey) and store it separately. Use small, shallow containers. Use turkey and stuffing within 3 -4 days, gravy within 1-2 days, or freeze foods. Cover and reheat any leftovers to 165°F.