{"id":392,"date":"2020-11-20T14:31:38","date_gmt":"2020-11-20T19:31:38","guid":{"rendered":"https:\/\/site.extension.uga.edu\/fste\/?p=392"},"modified":"2022-06-15T12:55:58","modified_gmt":"2022-06-15T16:55:58","slug":"thanksgiving-turkey-101","status":"publish","type":"post","link":"https:\/\/site.caes.uga.edu\/fst\/2020\/11\/thanksgiving-turkey-101\/","title":{"rendered":"Thanksgiving Turkey 101"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/3n4qbf4aqlgosc02y1h7vs61-wpengine.netdna-ssl.com\/wp-content\/uploads\/2011\/11\/thanksgiving_turkey.jpg\" alt=\"thanksgiving_turkey\" class=\"wp-image-4892\" title=\"thanksgiving_turkey\" \/><\/figure>\n\n\n\n<h3 class=\"has-black-color has-text-color has-background wp-block-heading\" style=\"background-color:#e6eaee\"><strong>Plan<\/strong><\/h3>\n\n\n\n<p>It is important to plan your menu several weeks before the holiday to cut down anxiety and stress. If you are planning to cook a turkey, you need to take the following into consideration prior to Thanksgiving or another holiday gathering.<\/p>\n\n\n\n<h4 class=\"has-black-color has-text-color has-background wp-block-heading\" style=\"background-color:#dde3e7\"><strong>When to Buy Fresh or Frozen Turkey<\/strong><\/h4>\n\n\n\n<p>There is no difference in quality between a fresh or frozen turkey, but it is important to keep a couple things in mind when determining to buy a fresh or frozen turkey.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Fresh Turkey:<\/strong>&nbsp;If you buy a fresh turkey, be sure to purchase it only 1-2 days before cooking. Do not buy a pre-stuffed fresh turkey.&nbsp;Learn more about the&nbsp;<a href=\"https:\/\/ask.usda.gov\/s\/article\/Are-pre-stuffed-turkeys-safe\" target=\"_blank\" rel=\"noreferrer noopener\">safety of pre-stuffed turkeys<\/a>.<\/li><li><strong>Frozen Turkey:<\/strong>&nbsp;You can buy a frozen turkey at any time as long as you have enough storage space in your freezer. Remember to cook a frozen turkey within 1 year for best quality. USDA recommends only buying frozen pre-stuffed turkeys that display the USDA or State mark of inspection on the packaging.<\/li><\/ul>\n\n\n\n<h4 class=\"has-background wp-block-heading\" style=\"background-color:#e5eaee\"><strong>What Size of Turkey to Buy<\/strong><\/h4>\n\n\n\n<p>The general recommendation is to allow 1 pound of fresh or frozen turkey per person. Use the following chart as a helpful guide:<\/p>\n\n\n\n<figure class=\"wp-block-table caes-extended-core-table\"><table><thead><tr><th scope=\"col\">Type of Turkey<\/th><th scope=\"col\">Pounds to Buy<\/th><\/tr><\/thead><tbody><tr><td>Whole bird<\/td><td>1 pound per person<\/td><\/tr><tr><td>Boneless breast of turkey<\/td><td>\u00bd pound per person<\/td><\/tr><tr><td>Breast of turkey<\/td><td>\u00be pound per person<\/td><\/tr><tr><td>Prestuffed frozen turkey<\/td><td>1\u00bc pounds per person &#8211; keep frozen until ready to cook<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h4 class=\"has-background wp-block-heading\" style=\"background-color:#dee9ee\"><strong>How to Thaw a Turkey<\/strong><\/h4>\n\n\n\n<p>There are three ways to thaw your turkey safely: in the refrigerator, in cold water, or in the microwave oven.&nbsp;The preferred method is in the refrigerator, but it is important to plan ahead. The other methods are quicker if needed.&nbsp;It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>In the Refrigerator:<\/strong>&nbsp;Place the frozen turkey in the original wrapper on a pan or in a container to prevent the juices from dripping on other food. Put in the refrigerator (40 \u00b0F or below) and allow approximately 24 hours per 4 to 5 pounds. A thawed turkey can remain in the refrigerator for 1-2 days. The following times are suggested thawing times in the refrigerator.<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-table caes-extended-core-table\"><table><thead><tr><th scope=\"col\">Size of Whole Turkey<\/th><th scope=\"col\">Number of Days<\/th><\/tr><\/thead><tbody><tr><td>4 to 12 pounds<\/td><td>1 to 3 days<\/td><\/tr><tr><td>12 to 16 pounds<\/td><td>3 to 4 days<\/td><\/tr><tr><td>16 to 20 pounds<\/td><td>4 to 5 days<\/td><\/tr><tr><td>20 to 24 pounds<\/td><td>5 to 6 days<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>In Cold Water:<\/strong>&nbsp;If you forget to thaw the turkey or don&#8217;t have room in the refrigerator for thawing, don&#8217;t panic. Be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water. Submerge the turkey in cold water and change the water every 30 minutes. Allow about 30 minutes defrosting time per pound of turkey. A turkey thawed in cold water should be cooked immediately. The following times are suggested thawing times in cold water.<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-table caes-extended-core-table\"><table><thead><tr><th scope=\"col\">Size of Whole Turkey<\/th><th scope=\"col\">Number of Hours<\/th><\/tr><\/thead><tbody><tr><td>4 to 12 pounds<\/td><td>2 to 6 hours<\/td><\/tr><tr><td>12 to 16 pounds<\/td><td>6 to 8 hours<\/td><\/tr><tr><td>16 to 20 pounds<\/td><td>8 to 10 hours<\/td><\/tr><tr><td>20 to 24 pounds<\/td><td>10 to 12 hours<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>In the Microwave Oven:<\/strong>&nbsp;Microwave thawing is safe if the turkey is not too large. Check the manufacturer&#8217;s instructions for the size of turkey that will fit into your microwave oven, the minutes per pound, and the power level to use for thawing. Cook immediately after thawing.<\/li><\/ul>\n\n\n\n<p><a href=\"https:\/\/food.unl.edu\/#top\">Return to top<\/a><\/p>\n\n\n\n<h3 class=\"has-background wp-block-heading\" style=\"background-color:#e5e8ea;font-size:clamp(15.747px, 0.984rem + ((1vw - 3.2px) * 1.058), 24px);px\">Cook<\/h3>\n\n\n\n<p>There are a variety of ways to cook a turkey, but the most common is roasting. Follow the roasting instructions below or&nbsp;<a href=\"https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/poultry-preparation\/turkey-alternate-routes-to-the-table\/CT_Index\" target=\"_blank\" rel=\"noreferrer noopener\">try an alternate way to cook a turkey<\/a>.&nbsp;Did you know that you can&nbsp;<a href=\"https:\/\/food.unl.edu\/article\/how-cook-turkey-day-serving-it\">cook a turkey the day before serving it<\/a>?<\/p>\n\n\n\n<h4 class=\"has-background wp-block-heading\" style=\"background-color:#e4eaec;font-size:clamp(15.747px, 0.984rem + ((1vw - 3.2px) * 1.058), 24px);px\"><strong>Roasting a Turkey<\/strong><\/h4>\n\n\n\n<p>Roasting a turkey can be intimidating. It\u2019s the crown jewel of the Thanksgiving table, the star of the show\u2014and yet so many things can go wrong, from dried out white meat to overcooked stuffing and under-seasoned gravy. Try these simple tips for Thanksgiving success, whether this is your first or twenty-first go around. Brining will help season the turkey and lock in its juices to ensure a moist bird. Allowing it to dry before rubbing it with softened butter will tighten the skin for extra crispness and color. Don\u2019t baste the turkey. Basting can dry out the white meat by putting hot melted fats on the parts you are trying your hardest not to overcook.&nbsp;Follow my tried-and-true guide to cooking America\u2019s favorite bird below for perfect turkey year after year.<\/p>\n\n\n\n<p>Follow these steps to safely cook a turkey:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Set your oven temperature no lower than 325\u00b0F.<\/li><li>Wash hands with soap and water&nbsp;before and after handling the turkey.<\/li><li>Remove the&nbsp;<a href=\"https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/poultry-preparation\/giblets-and-food-safety\/ct_index\" target=\"_blank\" rel=\"noreferrer noopener\">giblet package<\/a>&nbsp;before cooking.<\/li><li>Place your turkey breast-side up on a flat wire rack in a shallow roasting pan (2 to 2\u00bd inches deep).<ul><li>Optional steps:<ul><li>Tuck wing tips back under shoulders of bird (called &#8220;akimbo&#8221;).<\/li><li>Add one-half cup water to the bottom of the pan.<\/li><li>If using an oven cooking bag, follow the manufacturer&#8217;s guidelines on the package.<\/li><li>In the beginning, a tent of aluminum foil may be placed loosely over the breast of the turkey for the first 1 to 1\u00bd hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown color.<\/li><\/ul><\/li><\/ul><\/li><li>For optimum safety, it is not recommended to stuff your turkey. Instead place stuffing in a casserole dish to cook. Use a food thermometer to check that the stuffing reaches an internal temperature of 165 \u00b0F before serving.<ul><li>If you choose to stuff your turkey, it is important to follow food safety guidelines in order to keep everyone safe. Keep wet and dry ingredients separate if you prepare ingredients ahead of time. Chill all of the wet ingredients (butter\/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 \u00b0F.<\/li><\/ul><\/li><li>Use the following timetables to determine how long to cook your turkey.&nbsp;These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.&nbsp;It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. If cooking from frozen, remember to remove the giblet packages during the cooking time. Remove carefully with tongs or a fork.<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-table caes-extended-core-table\"><table><thead><tr><th scope=\"col\">Size<\/th><th scope=\"col\">Time<\/th><\/tr><\/thead><tbody><tr><td>4 to 8 pounds (breast)<\/td><td>1\u00bd to 3\u00bc hours<\/td><\/tr><tr><td>8 to 12 pounds<\/td><td>2\u00be to 3 hours<\/td><\/tr><tr><td>12 to 14 pounds<\/td><td>3 to 3\u00be hours<\/td><\/tr><tr><td>14 to 18 pounds<\/td><td>3\u00be to 4\u00bc hours<\/td><\/tr><tr><td>18 to 20 pounds<\/td><td>4\u00bc to 4\u00bd hours<\/td><\/tr><tr><td>20 to 24 pounds<\/td><td>4\u00bd to 5 hours<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<figure class=\"wp-block-table caes-extended-core-table\"><table><thead><tr><th scope=\"col\">Size<\/th><th scope=\"col\">Time<\/th><\/tr><\/thead><tbody><tr><td>6 to 8 pounds (breast)<\/td><td>2\u00bd to 3\u00bd hours<\/td><\/tr><tr><td>8 to 12 pounds<\/td><td>3 to 3\u00bd hours<\/td><\/tr><tr><td>12 to 14 pounds<\/td><td>3\u00bd to 4 hours<\/td><\/tr><tr><td>14 to 18 pounds<\/td><td>4 to 4\u00bc hours<\/td><\/tr><tr><td>18 to 20 pounds<\/td><td>4\u00bc to 4\u00be hours<\/td><\/tr><tr><td>20 to 24 pounds<\/td><td>4\u00be to 5\u00bc hours<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<ul class=\"wp-block-list\"><li>A whole turkey is safe when cooked to a minimum internal temperature of 165 \u00b0F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.<ul><li>If your turkey has a &#8220;pop-up&#8221; temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165\u00b0F for safety.<\/li><li>Learn&nbsp;<a href=\"https:\/\/www.eatright.org\/homefoodsafety\/four-steps\/cook\/a-short-guide-to-food-thermometers\" target=\"_blank\" rel=\"noreferrer noopener\">how to choose a food thermometer<\/a>.<\/li><\/ul><\/li><li>For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.&nbsp;Learn how to carve the turkey by following these&nbsp;<a href=\"https:\/\/web.extension.illinois.edu\/turkey\/carving.cfm\" target=\"_blank\" rel=\"noreferrer noopener\">instructions<\/a>&nbsp;or watching this quick&nbsp;<a href=\"https:\/\/www.youtube.com\/watch?v=zc8hS9TYa9U&amp;feature=emb_logo\" target=\"_blank\" rel=\"noreferrer noopener\">video<\/a>.<\/li><li>If you stuffed your turkey, make sure to remove all stuffing from the turkey cavities.&nbsp;Use a food thermometer to check that the stuffing reaches an internal temperature of 165 \u00b0F before serving.<\/li><\/ul>\n\n\n\n<p><a href=\"https:\/\/food.unl.edu\/#top\">Return to top<\/a><\/p>\n\n\n\n<h3 class=\"has-background wp-block-heading\" style=\"background-color:#e0e6e9\">Serve<\/h3>\n\n\n\n<p>When serving turkey, remember to:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Always wash your hands with water and soap for 20 seconds before and after handling food.<\/li><li>Clean kitchen surfaces, dishes and utensils with hot water and soap.<\/li><li>Hot foods should be held at 140\u00b0F or warmer. Keep hot foods hot with chafing dishes, slow cookers, and warming trays.<\/li><li>Throw out any turkey left at room temperature longer than 2 hours; 1 hour in temperatures above 90\u00b0F.<\/li><\/ul>\n\n\n\n<p>Learn more about&nbsp;<a href=\"https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/seasonal-food-safety\/holiday-or-party-buffets\/CT_Index\" target=\"_blank\" rel=\"noreferrer noopener\">serving food safely<\/a>&nbsp;from the USDA.<\/p>\n\n\n\n<p><a href=\"https:\/\/food.unl.edu\/#top\">Return to top<\/a><\/p>\n\n\n\n<h3 class=\"has-background wp-block-heading\" style=\"background-color:#e5e9ea\">Store<\/h3>\n\n\n\n<p>If you have leftover turkey, make sure it is safe to eat by properly storing it.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Cut turkey into smaller pieces and refrigerate. Slice breast meat; legs and wings may be left whole.<\/li><li>Keep turkey in the refrigerator and eat within 3 to 4 days or freeze. Use frozen turkey within 2 to 6 months for best quality.<\/li><\/ul>\n\n\n\n<p>Learn more about&nbsp;<a href=\"https:\/\/www.usda.gov\/media\/blog\/2018\/11\/23\/thanksgiving-leftovers-safe-keeping-weekend-grazing\" target=\"_blank\" rel=\"noreferrer noopener\">keeping leftovers safe<\/a>&nbsp;from the USDA.<\/p>\n\n\n\n<p><a href=\"https:\/\/food.unl.edu\/#top\">Return to top<\/a><\/p>\n\n\n\n<h3 class=\"has-background wp-block-heading\" style=\"background-color:#e7ecee\">Reheat<\/h3>\n\n\n\n<p>Cooked turkey may be eaten cold or reheated. Here is how to reheat turkey:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>In the Oven:<ul><li>Set the oven temperature no lower than 325\u00b0F.<\/li><li>Reheat turkey to an internal temperature of 165\u00b0F. Use a food thermometer to check the internal temperature.<\/li><li>To keep the turkey moist, add a little broth or water and cover.<\/li><\/ul><\/li><li>In the Microwave Oven:<ul><li>Cover your food and rotate it for even heating. Allow standing time.<\/li><li>Check the internal temperature of your food with a food thermometer to make sure it reaches 165 \u00b0F.<\/li><li>Consult your microwave oven owner&#8217;s manual for recommended times and power levels.<\/li><\/ul><\/li><\/ul>\n\n\n\n<p>Learn more about&nbsp;<a rel=\"noreferrer noopener\" href=\"https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/safe-food-handling\/leftovers-and-food-safety\/ct_index\" target=\"_blank\"><span class=\"has-inline-color has-vivid-red-color\">leftovers and food safety<\/span><\/a>&nbsp;from the USDA.<\/p>\n\n\n\n<p><a href=\"https:\/\/food.unl.edu\/#top\"><span class=\"has-inline-color has-vivid-red-color\">Return to top<\/span><\/a><\/p>\n\n\n\n<p>Source:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><a rel=\"noreferrer noopener\" href=\"https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/seasonal-food-safety\/countdown-to-the-thanksgiving-holiday\/CT_Index\" target=\"_blank\">Countdown to the Thanksgiving Holiday<\/a>, United States Department of Agriculture<\/li><li><a rel=\"noreferrer noopener\" href=\"https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/poultry-preparation\/turkey-basics-safe-thawing\/CT_Index\" target=\"_blank\">Turkey Basics: Safe Thawing<\/a>,&nbsp;United States Department of Agriculture<\/li><li><a rel=\"noreferrer noopener\" href=\"https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/poultry-preparation\/lets-talk-turkey\/CT_Index\" target=\"_blank\">Let&#8217;s Talk Turkey-A Consumer Guide to Safely Roasting a Turkey<\/a>,&nbsp;United States Department of Agriculture<\/li><li><a rel=\"noreferrer noopener\" href=\"https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/poultry-preparation\/turkey-basics-safe-cooking\/CT_Index\" target=\"_blank\">Turkey Basics: Safe Cooking<\/a>,&nbsp;United States Department of Agriculture<\/li><li><a rel=\"noreferrer noopener\" href=\"https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/seasonal-food-safety\/holiday-or-party-buffets\/CT_Index\" target=\"_blank\">Holiday or Party Buffets<\/a>,&nbsp;United States Department of Agriculture<\/li><li><a rel=\"noreferrer noopener\" href=\"https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/safe-food-handling\/leftovers-and-food-safety\/ct_index\" target=\"_blank\">Leftovers and Food Safety<\/a>,&nbsp;United States Department of Agriculture<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Plan It is important to plan your menu several weeks before the holiday to cut down anxiety and stress. If you are planning to cook a turkey, you need to take the following into consideration prior to Thanksgiving or another holiday gathering. When to Buy Fresh or Frozen Turkey There is no difference in quality [&hellip;]<\/p>\n","protected":false},"author":750,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[30,31],"class_list":["post-392","post","type-post","status-publish","format-standard","hentry","category-spotlight","tag-thanksgiving","tag-turkey"],"_links":{"self":[{"href":"https:\/\/site.caes.uga.edu\/fst\/wp-json\/wp\/v2\/posts\/392","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/site.caes.uga.edu\/fst\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/site.caes.uga.edu\/fst\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/fst\/wp-json\/wp\/v2\/users\/750"}],"replies":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/fst\/wp-json\/wp\/v2\/comments?post=392"}],"version-history":[{"count":2,"href":"https:\/\/site.caes.uga.edu\/fst\/wp-json\/wp\/v2\/posts\/392\/revisions"}],"predecessor-version":[{"id":570,"href":"https:\/\/site.caes.uga.edu\/fst\/wp-json\/wp\/v2\/posts\/392\/revisions\/570"}],"wp:attachment":[{"href":"https:\/\/site.caes.uga.edu\/fst\/wp-json\/wp\/v2\/media?parent=392"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/site.caes.uga.edu\/fst\/wp-json\/wp\/v2\/categories?post=392"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/site.caes.uga.edu\/fst\/wp-json\/wp\/v2\/tags?post=392"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}