 "Two of the most important things to remember for a safe
Thanksgiving feast are to make sure to fully thaw and cook the
turkey, and properly wash with soap and warm water your hands,
utensils and anything else that comes into contact with raw meats or
juices," said Dr. Craig Conover, acting director of the Illinois
Department of Public Health.
If you decide to prepare 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 chose a frozen turkey, make sure the turkey is completely
thawed in the refrigerator. Never defrost a turkey on the kitchen
counter. To thaw in the refrigerator, allow approximately 24 hours
per 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. 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 to 12 pounds |
1 to 3 days |
|
12 to 16 pounds |
3 to 4 days |
|
16 to 20 pounds |
4 to 5 days |
|
20 to 24 pounds |
5 to 6 days |
It is 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 an opportunity to grow.
Approximate cooking times for turkey
(325 degree oven temperature)
Unstuffed
|
Size of turkey |
Cooking time |
|
8 to 12 pounds |
2 3/4 to 3
hours |
|
12 to 14 pounds |
3 to 3 3/4
hours |
|
14 to 18 pounds |
3 3/4 to 4 1/4
hours |
|
18 to 20 pounds |
4 1/4 to 4 1/2
hours |
|
20 to 24 pounds |
4 1/2 to 5 hours |
Stuffed
|
Size of turkey |
Cooking time |
|
8 to 12 pounds |
3 to 3 1/2
hours |
|
12 to 14 pounds |
3 1/2 to 4
hours |
|
14 to 18 pounds |
4 to 4 1/4
hours |
|
18 to 20 pounds |
4 1/4 to 4 3/4
hours |
|
20 to 24 pounds |
4 3/4 to 5 1/4 hours |
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If you use a turkey fryer, make sure the turkey is completely
thawed, and be careful with marinades. Oil and water don’t mix and
water can cause oil to spill over, starting a fire or even an
explosion hazard. Most turkey fryers have no thermostat controls,
increasing their potential to overheat cooking oil to the point of
combustion.
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.
It is important to immediately refrigerate leftovers. 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 either need to be 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.
For more information about safe holiday cooking, visit
www.idph.state.il.us/public/hb/hbcook.htm.
[Text from
Illinois Department of Public Health
file received from the
Illinois Office of
Communication and Information]
 |
