{"id":2331,"date":"2010-08-12T15:14:15","date_gmt":"2010-08-12T19:14:15","guid":{"rendered":"https:\/\/extension.umaine.edu\/publications\/?page_id=2331"},"modified":"2024-05-23T14:18:03","modified_gmt":"2024-05-23T18:18:03","slug":"4213e","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/publications\/4213e\/","title":{"rendered":"Bulletin #4213, Food Safety Facts: Helpful Hints When Preparing and Cooking a Turkey"},"content":{"rendered":"\n

Food Safety Facts<\/strong><\/h3>\n\n\n\n

\"Thanksgiving<\/em><\/h3>\n\n\n\n

By Mahmoud El-Begearmi, Extension professor, nutrition, and food safety, University of Maine Cooperative Extension.<\/em>
Revised by Beth Calder, Extension Food Scientist Specialist\/assistant professor and assistant professor of food sciences, University of Maine Cooperative Extension.<\/em><\/p>\n\n\n\n

For information about UMaine Extension programs and resources, visit extension.umaine.edu<\/a>.
Find more of our publications and books at extension.umaine.edu\/publications\/<\/a>.<\/strong><\/p>\n\n\n\n

Buying the Turkey<\/strong><\/h3>\n\n\n\n

Read the label to know what you are buying. \u201cYoung turkey\u201d means the bird is four to six months old at slaughtering. \u201cTurkey fryer\u201d means the bird is under four months of age.<\/p>\n\n\n\n

Toms are male turkeys. Hens are female turkeys. Toms are normally larger in size. They can weigh from 20 to over 30 pounds. Hens, on the other hand, are smaller birds. They normally weigh between 10 and 12 pounds.<\/p>\n\n\n\n

Frozen or Fresh?<\/strong><\/h3>\n\n\n\n

Fresh birds are usually of a better quality; however, if the birds were properly frozen, they will maintain good quality for a long period of time.<\/p>\n\n\n\n

If you are buying a fresh bird, you should buy your turkey one or two days before cooking. This way, you insure that the fresh quality you paid for will be there when you cook the bird.<\/p>\n\n\n\n

Frozen turkeys should be properly handled to insure the quality of the birds. Buy your frozen bird early to allow enough time for thawing before cooking.<\/p>\n\n\n\n

For servings, assume one pound of uncooked turkey per person. However, a few extra pounds will provide enough for healthy appetites, as well as a little left over for \u201cafter holiday\u201d snacks.<\/p>\n\n\n\n

Whenever possible, avoid buying a stuffed turkey. Buy the bird and stuff it yourself, right before cooking.<\/p>\n\n\n\n

Thawing the Bird<\/strong><\/h3>\n\n\n\n

You can safely thaw a frozen turkey in three different ways: in the refrigerator, in cold water, or in the microwave.<\/p>\n\n\n\n

Thawing in the refrigerator:<\/strong> The time required for thawing a turkey in the refrigerator depends on the weight of the turkey. For example, a 12-pound turkey will take up to two days to be completely thawed; a 16-pound turkey will take three days; and a 20-pound turkey will take four days. A good guideline is 24 hours\/five pounds of frozen turkey.<\/p>\n\n\n\n

Thawing in cold water:<\/strong> Put the bird in a waterproof bag. Check the original packaging material for cuts to insure that no water will get through if you are using this as your thawing bag. Allow six hours for a 12-pound turkey; nine hours for a 16-pound turkey; and 12 hours for a 20-pound turkey. Change the water every 30 minutes.<\/p>\n\n\n\n

Thawing in a microwave:<\/strong> Frozen turkey can also be thawed in the microwave. Follow the directions of your microwave model. Use the DEFROST cycle if it is available. Normally, it takes four to seven minutes per pound to thaw a turkey. The bird should be defrosted unwrapped; use a turntable if available, or turn the turkey periodically during defrosting. Cook immediately after thawing.<\/p>\n\n\n\n

Never thaw the turkey on the counter at room temperature.<\/strong> Thawing takes place from the outside in. At room temperature, this allows the bacteria on the surface of the bird to grow during the thawing process.<\/p>\n\n\n\n

Holiday Food Safety Tips (YouTube video)<\/span><\/a><\/p>\n\n\n\n

Stuffing the Bird<\/strong><\/h3>\n\n\n\n

It is safer to cook the stuffing outside the bird. However, if you want to roast a stuffed bird, the bird should be stuffed right before cooking. You can prepare the ingredients for the stuffing and store them in the refrigerator until you\u2019re ready to cook the bird. Then mix the ingredients right before stuffing the bird; do not stuff the bird and store it before cooking. Regardless of how you cook the stuffing, it should be cooked to an internal temperature of 165\u00b0F.<\/p>\n\n\n\n

Roasting the Bird<\/strong><\/h3>\n\n\n\n

Here is a step-by-step guide to roasting your holiday turkey:<\/p>\n\n\n\n