Thaw safely! The best way to thaw your turkey is in a refrigerator set to 40F or below. Allow 24 hours of thawing time for each 4-5 pounds of turkey. Once thawed, the turkey can safely be stored in the refrigerator for 1-2 days.- Still frozen? You can safely cook your frozen turkey in the oven . . . it will just take 50% longer. As the turkey thaws and cooks, carefully use a fork or tongs to remove the giblets.
- No washing. It is NOT necessary to wash the turkey before preparing it. Washing poultry before cooking can spread bacteria to countertops, utensils and other surfaces.
- Don’t stuff the stuffing. If you choose to stuff your turkey, pack the stuffing loosely in the chest cavity. Pre-cook and cool any meat or seafood to be used in making your stuffing.
- Slow roasting. You may want to cook your turkey “low and slow”, but don’t set the oven temperature below 325F.
- Cook time. Cooking a medium size turkey will usually take about 4 hours. You can use these charts to help you get a better idea of how long your turkey will need to cook.
- Take the temperature. Color is NOT a reliable way to judge the safety of cooked meat. Use a food thermometer to take the temperature of both the turkey and the stuffing. Each of these areas should reach 165F.
- Rest. Let the cooked turkey rest for about 20 minutes before serving. This allows the turkey juices to redistribute.
- Oven alternatives. Your turkey does not have to be cooked in an oven. You can fry, roast, grill, smoke and more.
- Safe storage. Be sure to properly pack and refrigerate leftovers within 2 hours from when the food was served.
Need more help? Call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854).
