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Countdown to the Thanksgiving Holiday
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As Thanksgiving approaches,
cooking the traditional turkey dinner gives rise to anxieties
and questions. What kind of turkey should I buy? Should I buy
a frozen turkey or a fresh one? How do I store my turkey?
A few simple steps will not only ease your holiday fears, but
will ensure a delicious and a safe meal for you, your family,
and your friends. The following information may help you prepare
your special Thanksgiving meal and help you countdown to the
holiday.
- Plan Ahead
- Fresh or Frozen
- Thawing - In the refrigerator
- Thawing - In cold water
- Thawing - In the microwave
- Preparation - The day before Thanksgiving
- Preparation - Thanksgiving Day
- Timetables for Turkey Roasting
- Use a food thermometer to check the internal temperature of the turkey
- Storing Leftovers
Plan Ahead
Plan your menu several weeks before the holiday. Shopping early
will ease the countdown tension for your Thanksgiving meal.
Ask these questions to help plan your meal. Do you want a fresh
or frozen turkey? Do you have enough space to store a frozen
bird if purchased in advance; if not, when should you purchase
a turkey? What size bird do you need to buy?
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Fresh or Frozen
If you choose to buy a frozen bird you may do so at any time,
but make sure you have adequate storage space in your freezer.
If you buy a fresh turkey, be sure you purchase it only 1-2
days before cooking. Do not buy a prestuffed fresh turkey.
Use the following chart as a helpful guide:
| What
Size Turkey to Purchase |
| Type
of Turkey |
Pounds
to Buy |
| Whole bird |
1 pound per person |
| Boneless breast of turkey |
1/2 pound per person |
| Breast of turkey |
3/4 pound per person |
| Prestuffed frozen turkey |
1 1/4 pounds per person –
keep frozen until ready to cook |
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Thawing
In the refrigerator
Place frozen bird in original wrapper in the refrigerator (40
°F or below). Allow approximately 24 hours per 4 to 5 pounds of turkey.
A thawed turkey can remain in the refrigerator for 1-2 days.
| Thawing
Time in the Refrigerator |
| Size
of Turkey |
Number
of Days |
| 4 to 12 pounds |
1 to 3 days |
| 12 to 16 pounds |
3 to 4 days |
| 16 to 20 pounds |
4 to 5 days |
| 20 to 24 pounds |
5 to 6 days |
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In cold water
If you forget to thaw the turkey or don't have room in the refrigerator
for thawing, don't panic. You can submerge the turkey in cold
water and change the water every 30 minutes. Allow about 30
minutes defrosting time per pound of turkey. The following times
are suggested for thawing turkey in water. Cook immediately
after thawing.
| Thawing
Time in Cold Water |
| Size
of Turkey |
Hours
to Defrost |
| 4 to 12 pounds |
2 to 6 hours |
| 12 to 16 pounds |
6 to 8 hours |
| 16 to 20 pounds |
8 to 10 hours |
| 20 to 24 pounds |
10 to 12 hours |
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In the microwave
Microwave thawing is safe if the turkey is not too large. Check
the manufacturer's instructions for the size turkey that will
fit into your oven, the minutes per pound, and the power level
to use for thawing. Cook immediately after thawing.
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Preparation
The day before Thanksgiving
Make sure you have all the ingredients you need to prepare your
holiday meal. Check to make sure you have all the equipment
you will need, including a roasting pan large enough to hold
your turkey and a food thermometer. Wet and dry stuffing ingredients can be
prepared ahead of time and refrigerated separately. This may
also be done on Thanksgiving Day. Mix ingredients just before
placing the stuffing inside the turkey cavity or into a casserole
dish.
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Thanksgiving Day
If you choose to stuff your turkey, stuff loosely. The stuffing
should be moist, not dry, since heat destroys bacteria more
rapidly in a moist environment. Place stuffed turkey in oven
immediately. You may also cook the stuffing outside the bird
in a casserole. Judging cooking time for your turkey will be
easier if the following chart is used. The times listed are
for a fresh or thawed turkey in an oven at 325 °F. These
times are approximate.
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Timetables for Turkey Roasting
(325 °F oven temperature)
| Cooking
Time — Unstuffed |
| Size
of Turkey |
Hours
to Prepare |
| 8 to 12 pounds |
2 3/4 to 3 hours |
| 12 to 14 pounds |
3 to 3 3/4 hours |
| 14 to 18 pounds |
3 3/4 to 4 1/4 hours |
| 18 to 20 pounds |
4 1/4 to 4 1/2 hours |
| 20 to 24 pounds |
4 1/2 to 5 hours |
| Cooking
Time — Stuffed |
| Size
of Turkey |
Hours
to Prepare |
| 8 to 12 pounds |
3 to 3 1/2 hours |
| 12 to 14 pounds |
3 1/2 to 4 hours |
| 14 to 18 pounds |
4 to 4 1/4 hours |
| 18 to 20 pounds |
4 1/4 to 4 3/4 hours |
| 20 to 24 pounds |
4 3/4 to 5 1/4 hours |
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Use a food thermometer to check the internal temperature of the turkey.
A whole turkey is safe cooked to a minimum internal temperature
of 165 °F throughout the bird. Check the internal temperature
in the innermost part of the thigh and wing and the thickest
part of the breast. All turkey meat, including any that remains
pink, is safe to eat as soon as all parts reach at least 165
°F. The stuffing should reach 165 °F, whether cooked
inside the bird or in a separate dish.
When turkey is removed from the oven, let it stand 20 minutes.
Remove stuffing and carve turkey.
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Storing Leftovers
Cut the turkey into small pieces; refrigerate stuffing and turkey
separately in shallow containers within 2 hours of cooking.
Use leftover turkey and stuffing within 3-4 days or freeze these foods. Reheat thoroughly to a temperature
of 165 °F or until hot and steaming.
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Last Modified:
November 16, 2010 |
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