This document printed from the University of Illinois Extension Lawrence-Richland Unit at http://www.extension.uiuc.edu/lawrencerichland/
Tips for the Month
Thawing the Turkey Safely
The best method for thawing a turkey is in the refrigerator.
Thawing Times
Wt. in lbs. In the Refrigerator
8 to 12 lbs. 1 to 3 days
12 to 16 lbs. 3 to 4 days
16 to 20 lbs. 4 to 5 days
20 to 24 lbs. 5 to 6 days
Turkey can also be thawed in a microwave oven. Follow the manufacturer's instructions for the turkey size that will fit in the oven, the minutes per pound, and the power level to use for thawing. A turkey thawed in the microwave should be cooked as soon as it is thawed.
Never thaw a turkey on the kitchen counter.
After the turkey is thawed, remove the giblets (heart, liver, gizzard) and neck from the body cavity, and be sure to check the neck cavity.
Roasting the Turkey
Stuffing a turkey is not recommended. Cook your stuffing outside the bird in a casserole dish to a safe minimum internal temperature of 165 °F.
Oven-roasting—Place the turkey breast-side up on a rack in a roasting pan. Season the bird and cover it loosely with aluminum foil to prevent skin from over cooking. Covering the turkey will keep the turkey moist and prevent messy spattering in the oven.
Roast at 325°F until a minimum internal temperature of 165 °F is reached. Measure temperature with a food thermometer. Check the internal temperature in the innermost part of the thigh and the thickest part of the breast. If your turkey has a "pop-up" temperature indicator, it is recommended that you also check the internal temperature with a food thermometer.
