Help with your Holiday Turkey

Help With Your Holiday Turkey!

When cooking your Roasted Whole Turkey for your Holiday Dinner, the same general safety rules apply as for Cooking With Ground Poultry. First and foremost, the minimum internal temperature needs to be 165°F when measured with a food thermometer. This is best checked through the thickest part of the breast or the innermost part of the thigh. Recommendations in the past had been 180°F for a whole turkey and 170°F for a turkey breast. The 165°F internal temperature reflects the current FSIS standards.

USDA Roasting Timetable for Fresh or Thawed Turkey at 325°F.

UNSTUFFED

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

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

Thawing Safely

You can safely thaw a turkey in one of two ways. The first is in your refrigerator. Place your turkey in its original wrap in a tray on the bottom section of your refrigerator. A 20 pound turkey will take approximately 4 to 5 days to thaw. The basic equation is 24 hours of defrost time for every 5 pounds of turkey. The second way of thawing is in cold water. Submerge the turkey in its original wrapper, in a sink of cold water. Change the water every 30 minutes or so to keep it cold. It takes approximately 10 hours to defrost a 20 pound turkey or 30 minutes per pound.

Note: A word of caution, do not thaw your turkey at room temperature on the counter. This will potentially increase the risk of bacterial growth, which may not be eliminated in the cooking process.

Ground Poultry Recipe for Turkey Stuffing

Stuffing Turkey Safely

Once you have prepared your stuffing recipe, quickly and lightly stuff the cavity of your turkey and place it directly into a preheated oven. You will utilize 1/2 cup to 3/4 cup of stuffing per pound of turkey. But do not over-stuff because the stuffing needs room to expand during cooking. Any additional stuffing can be placed in a greased casserole dish and baked separately for approximately an hour. The stuffing must be cooked at a minimum internal temperature of 165°F in order to be safe. Stuffing should be removed from the cavity before carving the turkey.

Note: You never want to stuff your turkey in advance to save time, this will increase the likelihood of dangerous bacterial growth leading to potential food related illness.

Cooking Turkey Safely

Decide what size turkey you will need before you shop. Approximately one pound per person is a good rule of thumb. Don't forget to factor in more, if you want leftovers or have hearty eaters. Make sure you have a sturdy roasting pan large enough to cook your turkey. Clean and dry your bird thoroughly and make sure the giblets are removed from the cavity. Whether your turkey is stuffed or unstuffed, preheat your oven to 325°F. Cover turkey loosely with a tent of heavy-duty aluminum foil and use the table above for cooking times. Once juices start to flow from the turkey, you can bast the bird periodically if desired. About 1 to 1 1/2 hours before the turkey is done, remove the foil tent so that the skin will nicely brown. Use your themometer to check internal temperature of the breast, inner thigh and stuffing of the turkey. They should all read at a minimum 165°F. Once your remove the turkey from the oven, let it sit for 20 to 30 minutes before carving to let the juices saturate the meat evenly. Refrigerate leftovers within 2 hours after cooking is completed to help prevent dangerous bacterial growth that may cause food poisoning.

Note: Remember to wash hands, utensils, dishes, sinks and counters with soap and hot water after working with raw turkey.

Storing Turkey Leftovers

Cover and store your leftovers as soon as possible. Separate your stuffing from your turkey. Store in small shallow containers. Food divided into smaller amounts will cool faster, keeping it safer and fresher. If you decide to freeze extra leftovers, do so in the same manner. Leftover turkey will keep in the refrigerator for 3 to 4 days. Leftover stuffing should be consumed within 1 to 2 days. In the freezer, leftovers will keep for several months. All leftovers should be heated to 165°F before serving.

May you enjoy Happy Holidays with Family & Friends, Good Eating and Good Health.