Let’s Talk Turkey
Thawing Turkeys
Frozen Turkeys
Immediately after purchasing your frozen turkey, take it home and store it in the freeze. If you want to begin defrosting it, place it in the refrigerator. Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored or ensured.
Refrigerator Thawing
When thawing a turkey in the refrigerator, there are several variables to take into account:
Plan ahead: allow approximately 24 hours for every 5 pounds in a refrigerator set at 40 °F.
Some areas of an appliance may keep the food colder. A turkey placed in the coldest part will require longer defrosting time.
Refrigerator Thawing Times
(Whole turkey)
- 8 to 12 pounds……….1 to 2 days
- 12 to 16 pounds……….2 to 3 days
- 16 to 20 pounds……….3 to 4 days
- 20 to 24 pounds……….4 to 5 days
Cold Water Thawing
Allow about 30 minutes per pound. First be sure the food is in a leak-proof package or plastic bag. If the bag leaks, bacteria from the surrounding environment could be introduced into the food. Tissues can also absorb water like a sponge, resulting in a watery product.
Immerse the turkey in cold tap water. Check the water frequently to be sure it stays cold. Change the water every 30 minutes until the turkey is thawed.
Cold Water Thawing Times
- 8 to 12 pounds………4 to 6 hours
- 12 to 16 pounds……..6 to 8 hours
- 16 to 20 pounds……..8 to 10 hours
- 20 to 24 pounds…….10 to 12 hours
A turkey thawed by the cold water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.
When storing fresh turkey, remove giblets and refrigerate in a covered container for use within two days.
Whole turkeys can be kept frozen for one year, parts for six months. Once the bird is thawed, treat as a fresh turkey and do not refreeze until cooked.
Cooked turkey products may be stored in a covered container, plastic bag or aluminum foil for up to four days in the refrigerator, or up to three months in the freezer.
Any turkey labeled as previously frozen must be kept refrigerated and cooked within 48 hours of purchase.
Note: After cooking, keep the turkey hot, above 140o F (60o C), or refrigerate below 40o F. Do not leave at room temperature for more than two hours.
Stuffing Turkeys
If stuffing a turkey, use a meat thermometer. Cooking a home-stuffed turkey can be somewhat riskier than cooking one not stuffed. Bacteria can survive in stuffing, which has not reached the safe temperature of 165 °F, possibly resulting in foodborne illness. Even if the turkey itself has reached the proper internal temperature of 180 °F in the innermost part of the thigh, the stuffing may not have reached a temperature in all parts of the stuffing sufficient to destroy foodborne bacteria. If stuffing does not reach 165 °F when the turkey itself is done to 180 °F, further cooking will be required. During the added cooking necessary to bring the stuffing up to a safe temperature, the meat may become overcooked.
For optimal safety and uniform doneness, cook stuffing separately.
Prepare Stuffing Safely
Mix stuffing just before it goes into the turkey. The wet and dry ingredients can be prepared ahead of time and chilled. Mix ingredients just before placing the stuffing inside the turkey or into a casserole.
Stuffing Properly
The turkey should be stuffed loosely — about 3/4 cup of stuffing per pound of turkey. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment.
Use a Thermometer!
The stuffed turkey should be placed immediately in an oven set no lower than 325 °F. Even when using a “pop-up” temperature indicator, a conventional meat thermometer must be used to test in several places, including the innermost part of the thigh and the center of the stuffing. The bird is done when the thermometer temperature reaches at least 180 °F in the innermost part of the thigh. Juices should run clear. Cook until the center of the stuffing inside the turkey or in a casserole reaches 165 °F. Let bird stand for 20 minutes before removing all stuffing and carving.
Storing Leftovers – Within 2 hours of cooking, cut turkey off the bones. Refrigerate stuffing and turkey separately in shallow containers. Use leftover turkey and stuffing within 4 days.