Turkey Day Is Coming

FOR IMMEDIATE RELEASE
November 7, 2009

Many of us cook a turkey at some point during the holiday season, says Shirley Camp, University of Illinois Extension nutrition and wellness educator. To avoid foodborne illness, turkey and any other meat or poultry product should be prepared safely.

To start with, you may purchase either a fresh or frozen turkey. If you are buying a fresh turkey, allow about 1 pound of turkey per person and purchase it only 1 to 2 days before you are ready to cook it. It goes without saying that you must keep the turkey refrigerated until you are ready to cook it.

To keep the raw juices from the turkey from coming into contact with other foods, place the turkey on a tray or pan that will catch any juices, Camp says. Pre-stuffed fresh turkeys are not a good option because if not handled properly, bacteria present in the stuffing can multiply quickly.

If you are buying a frozen turkey, allow 1 pound of turkey per person and keep the bird frozen until you are ready to thaw it. Frozen turkeys will keep in the refrigerator for an indefinite length of time, BUT for best quality, cook the turkey within one year.

Thaw the turkey safely using the refrigerator, microwave oven or cold running water method. It will take a few days to thaw a turkey in the refrigerator, so you need to plan ahead and make sure you have plenty of refrigerator space. A 16 to 20 pound bird will take 4 to 5 days to thaw.

If you thaw the turkey in cold water, wrap the turkey securely and make sure that the water will not leak through the wrapping. Submerge the turkey in cold tap water and change the water every 30 minutes. A 16 to 20 pound turkey will take 8 to 10 hours to thaw using this method.

The microwave oven may be used to thaw a turkey, but make sure that your purchase will fit in your microwave if you plan to thaw it this way. The owner's manual should have directions for thawing the turkey. Remember to remove all outside wrapping and place the turkey on a microwave-safe plate to catch juices. Cook the turkey immediately after thawing in the microwave oven.

To roast the turkey, preheat the oven to 325 degrees F. Place the turkey on a rack in a shallow roasting pan (remember to remove the giblet packet). For safety reasons, Camp says stuffing the turkey is not the best option. Cook stuffing outside the bird and use a thermometer to make sure the stuffing reaches a safe internal temperature of 165 F.

Using the 16 to 20 pound turkey as an example, it will take from 4 hours to 4 hours and 45 minutes to reach a safe internal temperature of 165 F. Camp says that even if your turkey has one of the "pop-up" indicators for doneness, it is recommended that you check the temperature with a thermometer placed in the innermost part of the thigh and wing and the thickest part of the breast.

It is possible and safe to cook a turkey from the frozen state, Camp says, but it will take at least 50 percent longer than a thawed turkey. Remember to remove the giblet packages during the cooking time.

When roasting a turkey, to help keep the meat moist, use a lid or tent made from foil during the roasting process. You may also add 1/2 cup of water to the roasting pan. The lid can be removed after the first 1 to 1 1/2 hours of roasting time.

If you use a roasting bag, follow the manufacturer's directions. Remember to always use soap and water to wash hands, utensils, the sink and anything else that comes in contact with raw turkey or its juices.

If you have questions about cooking turkey safely, contact the USDA Meat and Poultry Hotline at 1-888-674-6854.