Turkey: Safe Thawing and Cooking

Food safety tips for handling, thawing, roasting, storing, and reheating turkey.

Minnesota Department of Health Consumer Fact Sheet Revised April, 2007

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Handle Food Safely

• Always wash your hands before and after handling food.
• Keep the kitchen, dishes and utensils clean.
• Always serve food on clean plates.
• Do not use the same platter and utensils for raw and cooked meat/poultry.

Fresh Turkey

• Buy the turkey only 1 or 2 days before you plan to cook it.
• Keep it stored in the refrigerator until you’re ready to cook it. Place it on a tray or pan to catch any juices that may leak.
• Do not buy fresh pre-stuffed turkeys. If not handled properly, harmful bacteria that may be in the stuffing can multiply rapidly.

Frozen Turkey

• Keep frozen until you’re ready to thaw it.
• Turkeys can be kept in the freezer indefinitely. However, cook turkeys within 1 year for the best quality.

Thawing Your Turkey

• Thawing in the Microwave Oven:
  • Check your owner’s manual for the minutes per pound and the power level to use for thawing.
  • Remove all outside wrapping.
  • Place on a microwave-safe dish to catch any juices that might leak.
  • Cook your turkey immediately after thawing in the microwave.
  • Do not refreeze.
    
    
• Thawing in the Refrigerator:
  • Keep the turkey in its original wrapper.
  • Place it on a tray to catch any juices that may leak.
  • A thawed turkey can remain in the refrigerator for 1 to 2 days.
  • If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen.

• Thawing in Cold Water:
  • Wrap your turkey securely, making sure water is not able to leak through the wrapping.
  • Submerge the wrapped turkey in cold tap water.
  • Change the water every 30 minutes.
  • Cook the turkey immediately after it is thawed.
  • Do not refreeze.

Roasting Your Turkey

• Set your oven temperature no lower than 325 °F.
• Place the turkey on a rack in a shallow roasting pan.
• For more even cooking, it is recommended that you cook your stuffing outside the bird in a casserole dish. Use a food thermometer to check the internal temperature of the stuffing. The center should reach at least 165°F.
• If you choose to stuff your turkey, fill the cavity just before cooking. Fill the cavities loosely. Use a food thermometer to check the internal temperature of the stuffing. The center should reach at least 165°F.
• To check the doneness of a whole turkey, insert a food thermometer in the thickest part of the inner thigh without touching the bone. A whole turkey should be cooked to 180°F.
• To check the doneness of a turkey breast, insert a food thermometer in the thickest part of the breast. A turkey breast should be cooked to 170°F.
• If your turkey has a pop-up temperature indicator, it is recommended that you also check the internal temperature of the turkey and the stuffing. (Remember, a whole turkey should be cooked to 180°F; 170°F for turkey breasts, and 165°F for stuffing.)
• Let the turkey stand for 20 minutes after cooking. It will carve more easily.
• Remove all stuffing from the turkey cavities.

REMEMBER : Always wash (with soap and water) hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices.

Timetables for Turkey Roasting (325°F oven temperature):

These times are estimates. Always use a food thermometer to check the internal temperature of your turkey (180°F) and stuffing (165°F).

Storing Leftover Turkey

• Throw away turkey, stuffing, and gravy left out at room temperature longer than 2 hours (1 hour in temperatures above 90 °F).
• Divide leftovers into small portions. Refrigerate or freeze in covered shallow containers for quicker cooling.
• Use refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days.
• If freezing, use leftovers within 2 to 6 months for best quality.

Reheating Leftovers

• Reheat turkey, stuffing, and gravy to 165°F.

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