Ask Extension for answers to commonly asked questions.

Turkey Time - Cook it Safely

Source: NDSU Extension Service Nutrition Specialists

Thaw a frozen turkey in the refrigerator, in a microwave or in its original wrapping in a sink of cold water. This prevents excessive bacterial growth by keeping the outer surface cold while thawing. Allow 3 to 4 days to thaw in refrigerator; 30 minutes per pound to thaw in cold water. Follow manufacturer's instructions to thaw the 12 pound or less turkey in a microwave oven or cook the poultry without thawing first.

The safest way to enjoy stuffing with turkey is to cook it separately. You will save time in both preparation and roasting, since an unstuffed bird cooks more rapidly. To bake the stuffing separately, put it in a greased, covered casserole and place it in the oven during the last hour of cooking time for the turkey. If you want to stuff your turkey, stuff it lightly (about three-quarters cup per pound of ready to cook bird) to allow for expansion and to allow heat to penetrate more quickly. Be sure the center of the stuffing reaches 165 degrees F before you serve it.

The easiest way to roast a turkey is to place it breast up on a rack in a shallow roasting pan. Do not add water to the pan. Rub the outside of the bird with oil, butter or margarine if you like. Roast the turkey in a 325 degree oven, allowing about 20 minutes per pound. Do not use lower oven temperatures; the turkey and stuffing might take several hours to reach temperatures high enough to kill bacteria.

Do not partially roast a turkey one day and complete roasting the next. Interrupted cooking increases the possibility of bacterial growth. Use a meat thermometer inserted in the inner thigh of a whole turkey or the thickest part of a turkey piece to test for doneness. The turkey is done when the internal temperature reaches 180 to 185 degrees F.

You can use oven cooking bags; following the manufacturer's instructions. Do not roast turkeys in ordinary brown paper bags. These are not intended for use in cooking and may contain hazardous dyes, glues, or give off bad fumes. Microwave cooking is suitable only for small birds. No matter which method you use, check for doneness with a meat thermometer.

If you have further questions, please contact your local county extension office.

Back to Food Safety and Substitutions Menu
Go to Ask Extension Index Page
For More Information Contact your North Dakota County Extension Office of the NDSU Extension Service for additional information or see our main NDSU Web Page for publications and articles on Agriculture, Horticulture, Youth and Family, Business and Community and Food and Nutrition at  http://www.ag.ndsu.nodak.edu/