 "Because food can be such a large part of the Thanksgiving holiday,
we want to make sure food-related illness doesn't ruin the day,"
said IDPH Director Dr. Damon T. Arnold. "It's important to make sure
you properly thaw and cook your turkey to the appropriate
temperature; otherwise, you run the risk of becoming sick. Also make
sure you wash -- with soap and water -- your hands, utensils and
anything else that comes in contact with raw turkey and its juices,
to avoid illness."If you want to go with a fresh turkey, buy it
no more than two days ahead of the big meal and make sure you have
room to store it in the refrigerator.
If you choose a frozen turkey, make sure it is completely thawed,
either in the refrigerator or in cold water, changing the water
every 30 minutes until the turkey is thawed. Never defrost a turkey
on the kitchen counter. To thaw in the refrigerator, allow
approximately 24 hours per 4 to 5 pounds of turkey. The turkey
should be placed on a tray or pan to catch any juices that may leak.
A thawed turkey can remain in the refrigerator safely for one to two
days. To thaw in cold water, allow 30 minutes defrosting time per
pound of turkey. If the inner cavity is still frozen or even
partially frozen when you put the turkey in the oven, the inside
temperature will not be hot enough to destroy disease-causing
bacteria.
Thawing time in the refrigerator
|
Size of turkey |
Number of days |
| 4-12 pounds |
1-3 days |
| 12-16 pounds |
3-4 days |
| 16-20 pounds |
4-5 days |
| 20-24 pounds |
5-6 days |
Thawing time in cold water
|
Size of turkey |
Hours to defrost |
| 4-12 pounds |
2-6 hours |
| 12-16 pounds |
6-8 hours |
| 16-20 pounds |
8-10 hours |
| 20-24 pounds |
10-12 hours |
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It's safer to cook the stuffing separately, but if you do stuff the
bird, do so just before cooking it, and stuff it loosely so it cooks
thoroughly. If stuffing is mixed the day before the meal, pre-mix
only the dry ingredients. Mixing moist ingredients ahead of time
allows bacteria the opportunity to grow.
Approximate cooking times for turkey
(325 degree oven temperature)
Unstuffed
|
Size of turkey |
Cooking time |
| 8-12 pounds |
2 3/4 to 3 hours |
| 12-14 pounds |
3 to 3 3/4 hours |
| 14-18 pounds |
3 3/4 to 4 1/4 hours |
| 18 to 20 pounds |
4 1/4 to 4 1/2 hours |
| 20-24 pounds |
4 1/2 to 5 hours |
Stuffed
|
Size of turkey |
Cooking time |
| 8-12 pounds |
3 to 3 1/2 hours |
| 12-14 pounds |
3 1/2 to 4 hours |
| 14-18 pounds |
4 to 4 1/4 hours |
| 18-20 pounds |
4 1/4 to 4 3/4 hours |
| 20-24 pounds |
4 3/4 to 5 1/4 hours |
To check the temperature of the turkey, insert a meat thermometer
into the center of the thickest part of the thigh, breast or
stuffing. All turkey meat, including any that remains pink, is safe
to eat as soon as all parts reach at least 165 degrees. The stuffing
should also reach 165 degrees, whether it is cooked inside the bird
or in a separate dish.
All leftovers need to be refrigerated immediately. If they are
left to sit for several hours at room temperature, disease-causing
bacteria can grow. Also, refrigerate stuffing and other leftovers
separate from the bird.
When eating leftovers, they need to be either very cold (directly
from the refrigerator) or very hot (at least 165 degrees).
Refrigerated turkey and stuffing should be used within three to four
days and gravy within a day or two.
[Text from
Illinois
Department of Public Health news release received from the
Illinois Office of Communication and Information]
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