Key tips for safely thawing, preparing and cooking Thanksgiving turkey shared ahead of holiday
With Thanksgiving just days away, federal food safety officials are reminding home cooks to follow proper thawing and cooking guidelines to ensure a safe holiday meal, according to FoodSafety.gov.
The agency answered several of the most common questions consumers have about preparing a turkey safely.
How to thaw a turkey
The time needed depends on the thawing method:
- Refrigerator (recommended): Allow 24 hours for every 5 pounds of turkey.
- Cold-water bath: Allow 30 minutes per pound, changing the water every 30 minutes.
- Microwave: Follow the appliance’s manual.
Officials emphasized that turkeys should never be thawed on the counter or in hot water, and no food should sit at room temperature longer than two hours.
Should you wash your turkey?
FoodSafety.gov says no. Washing raw poultry can spread bacteria to nearby surfaces. If someone chooses to wash their turkey anyway, they must thoroughly clean and sanitize the sink, counters and tools afterward. Sanitizing requires applying a solution made with 1 tablespoon of unscented liquid chlorine bleach per gallon of water and letting surfaces air dry.
Is stuffing the turkey safe?
The agency advises against stuffing a turkey because it increases cooking time and makes it harder for stuffing to reach the safe minimum internal temperature of 165°F (74°C).
Breast up or breast down?
Whole turkeys should be roasted breast side up.
Using oven bags
Cooking times at 350°F (177°C) for unstuffed whole turkeys in an oven bag are approximately:
- 8–12 lbs: 1.5 to 2 hours
- 12–16 lbs: 2 to 2.5 hours
- 16–20 lbs: 2.5 to 3 hours
- 20–24 lbs: 3 to 3.5 hours
Stuffed birds require an additional 30 minutes.
Electric roaster ovens
Cooking times and temperatures are generally the same as conventional ovens. Preheat to 325°F (163°C) or higher. The lid should remain on during cooking, and oven bags may be used if they do not touch the sides or lid.
Is overnight low-temperature cooking safe?
No, officials say. Poultry should never be cooked at temperatures below 325°F (163°C) because it may stay too long in the “Danger Zone” of 40°F to 140°F, where bacteria grow rapidly.
How to know when the turkey is done
A turkey is fully cooked when it reaches 165°F (74°C) in:
- the thickest part of the breast
- innermost part of the thigh
- innermost part of the wing
Stuffing inside the turkey must also reach 165°F.
Consumers with questions can call the USDA Meat and Poultry Hotline at 1-888-674-6854 or email MPHotline@usda.gov. The hotline is available Monday through Friday from 10 a.m. to 6 p.m. Eastern Time and will be open on Thanksgiving Day from 8 a.m. to 2 p.m.
