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Most stores sell turkeys frozen, leaving the task
of thawing up to the customer. At
Let's Talk Turkey—A Consumer Guide to Safely Roasting a Turkey,
the United States Department of Agriculture (USDA) recommends
thawing in the refrigerator and allowing
24 hours of thaw time for every 4 to 5 pounds of turkey. This
makes planning ahead very important!
To thaw a frozen turkey, place turkey in a shallow container in the
refrigerator. The container will catch any liquids that may drip
from the packaging. When removing the turkey from its packaging, do
not wash the turkey - or any poultry - before cooking. Washing
poultry spreads bacteria around the kitchen and may make you, your
family, or guests sick.
Remember to remove the giblet packages - the heart, liver, and
gizzard - from the turkey’s cavity before cooking. If using giblets
to make gravy, stuffing, or casseroles, check that these dishes
reach at least 165°F, just like the turkey.
When cooking a turkey in the oven, set the temperature no lower than
325°F. The USDA estimates an 8-12 pound turkey will cook between 2
hours and 45 minutes and 3 hours. If your family wants to cook the
turkey using a smoker, electric roaster, grill, deep fat fryer,
pressure cooker, or slow cooker, visit the USDA’s Turkey: Alternate
Routes to the Table website for instructions and food safety tips.
If carving is not too important to your family,
consider cutting the turkey into pieces before cooking. Or
spatchcock the turkey by cutting out the backbone with kitchen
shears and laying the turkey flat. [to top of second
column] |
Like chicken, turkey needs to reach an internal temperature of
165°F. Check the turkey’s temperature by inserting a food thermometer at three
spots: the innermost part of the thigh and wing and the thickest part of the
breast.
Stuffing is a popular side dish served with turkey. For food safety reasons,
USDA recommends cooking the stuffing separately from the turkey. If your
family’s preference is to place the stuffing inside the turkey, pack it loosely
to allow for proper heating and make sure the stuffing also reaches 165°F.
While it is tempting to leave turkey and side dishes out while visiting with
family and friends, playing games, or watching football, set a timer to put
leftovers in the refrigerator within 2 hours from when foods began sitting out
at room temperature. Store all leftovers in shallow containers.
Use refrigerated leftovers within 3 to 4 days. Freeze any leftovers you do not
plan to use within that time. When ready to eat leftover turkey, for recipes
like turkey noodle soup, use a food thermometer to ensure the meat reaches 165°F
when reheating.
For more information on cooking turkeys and other recipes for the holidays,
visit Turkey for the Holidays from Illinois Extension.
[SOURCE: Caitlin Mellendorf, MS, RD,
Nutrition and Wellness Educator, University of Illinois Extension
SOURCE: Lisa Peterson, MS, Nutrition and Wellness Educator,
University of Illinois Extension ] |
