Susan M. Morgan, CFCS, M.Ed.
County Extension Agent
Family and Consumer Education
Bolivia, NC 28422
November 2003

TALKIN' TURKEY

THAWING BASICS

Turkeys must be kept at a safe temperature during thawing. While frozen, a turkey is safe indefinitely. However, if the turkey is allowed to thaw at a temperature above 40° F, any harmful bacteria that may have been present before freezing can begin to grow again unless proper thawing methods are used.

A package of frozen meat or poultry thawing on the counter longer than 2 hours is not safe. Even though the center of the package may still be frozen, the outer layer of the food is in the "danger zone," between 40 and 140° F -- a temperature range where harmful bacteria multiply rapidly.

There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.

Thawing Frozen Turkeys
Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer until ready to use. Frozen turkeys should not be thawed on the back porch, in the car trunk, in the basement or on the kitchen counter. They can be cooked from a frozen stage. It is safe to cook an un-stuffed frozen turkey, but remember the cooking time will take at least 50% longer than recommended for a fully thawed turkey.

Note: Turkeys purchased stuffed and frozen with the USDA or state mark of inspection on the packaging are safe because they have been processed under controlled conditions. These turkeys should not be thawed before cooking. Follow package directions for handling.

Refrigerator Thawing
When thawing a turkey in the refrigerator, you must plan ahead. For every 5 pounds of turkey, allow approximately 24 hours of thawing time in a refrigerator set at 40° F.
Refrigerator Thawing Times (Whole Turkey)
8-12 pounds: 1-2 days
12-16 pounds: 2-3 days
16-20 pounds: 3-4 days
20-24 pounds: 4-5 days

Foods thawed in the refrigerator can be safely refrozen without cooking, although this is not recommended because there may be some loss of quality.

Microwave Thawing
Follow the manufacturer's instructions when thawing a turkey in the microwave oven. Plan to cook it immediately after thawing because some areas of the turkey may become warm and begin to cook during microwave thawing.
Cold Water Thawing
Allow about 30 minutes per pound when thawing a turkey in cold water. Be sure the turkey is in leak-proof packaging. Tissues can absorb water like a sponge, resulting in a watery product. To thaw in cold water, submerge the turkey in cold water. Change the water every 30 minutes until the turkey is thawed.
Cold Water Thawing Times
8-12 pounds: 4-6 hours
12-16 pounds: 6-8 hours
16-20 pounds: 8-10 hours
20-24 pounds: 10-12 hours

Turkeys thawed by the cold-water method should be cooked immediately because conditions were not temperature controlled.

TURKEY BASICS: SAFE COOKING

Roasting Instructions
Set the oven temperature no lower than 325° F. Preheating the oven is not necessary. Place turkey on a rack in a roasting pan. For safety and uniform doneness of the turkey, cook stuffing separately in a casserole dish. Use a food thermometer to check that the internal temperature of the stuffing has reached 165° F.

If you choose to stuff a turkey, you must use a food thermometer to check the internal temperature of the turkey and the stuffing. The temperature of a whole turkey must reach 180° F in the innermost part of the thigh and the center of the stuffing must reach 165° F. If the stuffing has not reached 165° F, continue cooking the turkey until the stuffing reaches 165° F.

Some turkeys have a "pop-up" temperature indicator to let you know when it is done. Don’t depend on this entirely, use an instant read bi-metallic stemmed thermometer to test in several places, including the innermost part of the thigh and the center of the stuffing.

Thicker portions of the turkey may take slightly more time to cook thoroughly. When cooking only a turkey breast, the internal temperature should reach 170° F.

Many factors can affect the roasting time of a whole turkey:

1. A frozen or partially frozen turkey takes longer to cook than a completely thawed turkey.
2. A turkey will cook faster in a dark roasting pan.
3. The depth and size of the pan can affect heat circulation to all areas of the turkey.
4. The use of a foil tent for the entire cooking time can slow cooking.
5. Putting a lid on the roasting pan speeds up cooking.
6. An oven-cooking bag will shorten cooking time.
7. A stuffed turkey will take longer to cook than an un-stuffed turkey.
8. Ovens may heat unevenly.
9. The oven rack position can have an effect on even cooking and heat circulation.

Optional Steps:

1. Tuck wing tips back under shoulders of turkey.
2. Add 1/2 cup water to the bottom of the pan.
3. A tent of aluminum foil may be placed loosely over the turkey for the first 1-1 1/2 hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey reaches the desired golden brown.
4. For quality, you may choose to let the turkey stand 20 minutes before removing the stuffing and carving.

APPROXIMATE COOKING TIMES
Time charts are based on fresh or completely thawed turkeys at a refrigerator temperature of 40° F or below. Frozen or partially thawed turkeys will take longer to cook. The cooking time for a frozen turkey will take at least 50% longer than the time recommended for a fully thawed turkey. These cooking times are guidelines only. Use a food thermometer to determine safe doneness.

Unstuffed
4-6 pound breast: 1 1/2 - 2 1/4 hours
6-8 pound breast: 2 1/4 - 3 1/4 hours
8-12 pound breast: 2 3/4 - 3 hours
12-14 pound breast: 3 - 3 3/4 hours
14-18 pound breast: 3 3/4 - 4 1/4 hours
18-20 pound breast: 4 1/4 - 4 1/2 hours
20-24 pound breast: 4 1/2 - 5 hrs.

Stuffed
8-12 pounds: 3 - 3 1/2 hours
12-14 pounds: 3 1/2 - 4 hours
14-18 pounds: 4 - 4 1/4 hours
18-20 pounds: 4 1/4 - 4 3/4 hours
20-24 pounds: 4 3/4 - 5 1/4 hours

Note: Turkeys purchased stuffed and frozen with the USDA or state mark of inspection on the packaging are safe because they have been processed under controlled conditions. These turkeys should not be thawed before cooking. Follow package directions for handling.

HOW TO COOK A TURKEY THE DAY BEFORE SERVING IT

• Wait about 20 minutes after removing turkey from the oven to allow the juices to distribute. Slice and place turkey in metal containers; limit depth to less than 2 inches. Metal containers cool faster than glass-type pans. Pour broth over turkey to prevent drying. Then refrigerate, loosely covered. You can place loosely covered foods in the refrigerator while still warm; cover tightly when food is completely cooled.
• On the day of your meal, cover pan with an oven-proof lid or foil and reheat thoroughly in a 350° F oven until hot and steaming throughour (165° F).

Either freeze leftover turkey or plan to eat cooked turkey within 3-4 days and stuffing and gravy within 1-2 days of the day it was originally prepared. Once removed from the oven, turkey, stuffing and gravy shouldn't set at room temperature longer than 2 hours TOTAL time. For best safety and quality, avoid reheating and cooling turkey multiple times.

• TIP #1: Insert a DIAL instant-read thermometer at an angle 2 to 2-1/2 inches deep through several slices of turkey. Insert a DIGITAL instant-read thermometer at least an inch deep so it measures the center of a layer of slices.
• TIP #2: If heating your turkey in a glass-type container, it's safest to transfer the turkey to the container just before heating. For some glass-type baking dishes, you run the risk of the glass breaking if you put the cold dish from the refrigerator directly into the oven. It's not safe to let your turkey warm at room temperature before reheating it.
• TIP #3: If you're planning to travel and bring the turkey, it's safest and easiest to travel with it pre-cooked and cold, in an insulated cooler. Then reheat it at your final destination.
• TIP #4: For best safety and quality, avoid reheating and cooling turkey multiple times.

• 1-888-MPHotline (1-888-674-6854) - Tollfree Nationwide
• 1-800-256-7072 (TDD/TTY)
• E-mail: mphotline.fsis@usda.gov

  Susan Morgan is Extension Agent for Family and Consumer Education for the North Carolina Cooperative Extension Service in Brunswick County. For more information or questions, contact Susan at (910) 253-2610 or P. O. Box 109, Bolivia, NC 28422.

  Please e-mail Susan Morgan, CFCS, M.Ed., County Extension Agent, Family and Consumer Education for further information or assistance.

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  The information presented is for educational purposes only. References to trade names are made with the understanding that no discrimination is intended and no endorsement by North Carolina Cooperative Extension Service is implied.

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  Employment and program opportunities are offered to all people regardless of race, color, national origin, sex, age, or disability. North Carolina State University, North Carolina A&T State University, U.S. Department of Agriculture, and local governments cooperating.

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  Date Created 11/19/2003