 "As you prepare your Thanksgiving
Day feast, there are some tips you can follow to make sure
food-related illness doesn't ruin the day," Dr. Arnold said. "It's
important to 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 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 choose a frozen turkey, make sure the turkey 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 -- changing the water every 30
minutes:
|
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 |
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 an opportunity to grow.
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 |
Approximate cooking times for turkey:
(325 degree F 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 |
|
18-20 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 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 |
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 F. 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
file received from the
Illinois Office of
Communication and Information]
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