Turkey Tips

The season for fallen leaves, pumpkin pies and oven-roasted turkey is upon us at last. Maybe you haven’t cooked a turkey since last year, or maybe you’ve never cooked a turkey at all. No matter what the case may be, the quick tips below will help you prepare a successful Thanksgiving dinner for your family and friends.

Defrost a frozen turkey in the refrigerator. If your bird is 12 lbs. or less, allow two days for defrosting. Allow 4–5 days for a 20–24 lb. bird. Always defrost in the refrigerator, never at room temperature. You can also defrost a turkey by immersing it in cold water. Leave turkey in its original wrappings or place in a watertight bag. Change water every 30 minutes. Turkey will thaw in roughly 4 to 12 hours, depending on the size of the bird.

For quick thawing of a raw or cooked turkey, use the Defrost or Medium-Low setting on your microwave. Turn the turkey as it thaws and be sure the turkey does not begin to cook. When thawed, cook the turkey immediately.

Keep a fresh turkey well refrigerated. If you choose to buy a fresh turkey, be sure to cook it within two days of purchase. Otherwise, freeze it until you’re ready to cook. Also, check the sell-by date on the package at the store before you buy. Date should be no more than two days before the day you plan to cook the bird.

To store a fresh turkey:

• Keep fresh turkey in its original wrapping
• Be sure refrigerator temperature is 40 F or lower

Stuff just before roasting. Be sure stuffing is at room temperature. Stuff the bird loosely, no more than 2/3 full.

Cook to an internal temperature of 180°F. Check with a meat thermometer and remove stuffing immediately after cooking. Stuffing can also be cooked separately in a casserole dish during the last hour the turkey is cooking.

Turkey should be cooked thoroughly, until the inside is no longer pink. For a quick check, pierce turkey with a fork. You should be able to insert the fork with ease, and the turkey juices should run clear.

For easier carving, let your turkey stand for 15 minutes after taking it from the oven. If you do not immediately serve your bird after cooking, keep it between 140F and 160F, or refrigerate it at 40F or lower.

Do not transport a hot turkey over long distances. If travel is necessary, carry it in an insulated container or ice chest until ready to be served.

Refrigerate leftovers within two hours of serving, and use or freeze them in 3–4 days.

Enjoy your turkey, and have a safe and happy holiday!