| turkey safety
Thawing Safely
In the refrigerator
Thaw the turkey in its original wrap on a tray placed in the bottom section of the refrigerator.
Allow about 24 hours of defrost time for every 5 pounds of turkey. Example: a 20 pound turkey will take 4 to 5 days to thaw.
Do not thaw on the counter. Thawing at room temperature increases the risk of bacteria growth.
At room temperature, bacteria on the turkey can grow rapidly when the outside portion of the bird begins to thaw. These bacteria can multiply to dangerously high levels producing toxins that cooking may not destroy.
In cold water
Thawing in cold water is safe too. Submerge the bird in its wrapper in a deep sink of cold water and change the water every 30 minutes to keep it cold.
Allow 30 minutes per pound to defrost a turkey in cold water. Do not use warm or hot water.
Microwave Thawing
Microwave thawing is another option. Make sure your microwave oven is large enough to hold the turkey especially if the oven has a rotating tray.
Check manufacturer's instructions for the size turkey that will fit into your oven.
Caution: Microwave defrosting is irregular, creating hot spots, which may encourage bacterial growth. Cook the turkey immediately after defrosting. Do not store in the refrigerator for cooking later.
Cooking Turkey Safely
Decide how much turkey you will need before you shop. Buy one pound per person or 1 1/2 pounds per person if you have hearty eaters or want ample leftovers.
Buy and use a meat thermometer. Dark meat takes longer to cook so always insert the thermometer in the thickest innermost part of the turkey thigh. A whole turkey and turkey parts are safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. The turkey is safe to eat at this point but some consumers, for reasons of personal preference, may choose to cook turkey to higher temperatures.
Make sure you have a roasting pan large enough for the turkey.
Allow an adequate number of days to refrigerator-defrost a frozen turkey.
Wash hands, sinks, counters, utensils and platters thoroughly with soap and hot water before and after working with raw turkey.
Remember to remove the giblet bag from inside the turkey.
Stuff just before roasting or cook stuffing separate from the turkey.
Allow the cooked turkey to sit for at least 20 minutes before carving. During this time juices will be redistributed and the turkey will be easier to carve.
After the meal, cover and store leftovers in the refrigerator as soon as possible.
Remember the safest margin is 2 hours from the time you take the bird out of the oven.
Leftover turkey will keep in the refrigerator for 3 to 4 days.
Turkey Basics: Safe Cooking
Roasting Instructions and approximate cooking times.
Holding Time
If the turkey is done ahead of schedule, it is safe to hold it in the oven at a reduced temperature, 200°F.
Leave the thermometer in the turkey and make sure that the temperature of the turkey does not drop below 140°F during holding time.
Keep the turkey covered so it does not dry out.
Storing Leftovers
Plan ahead, clean out the refrigerator and make room for leftovers several days before the holiday feast.
Leftovers should be stored in the refrigerator within 2 hours after cooking is completed. Why just 2 hours? Because bacteria that cause food poisoning can multiply to undesirable levels on perishable foods left at room temperature for longer than that.
Large quantities should be divided into smaller portions and stored in several shallow containers. Food in small amounts will chill faster keeping it safer and fresher.
If a large amount of turkey is left, consider freezing some for later use. Do not wait until the turkey has been in the refrigerator for 4 days to freeze it. Freezing will not improve the quality of the turkey. If the turkey is frozen while it is fresh the quality will be better upon defrosting.
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