The holidays are approaching and everyone is getting ready for that wonderful Thanksgiving meal. I hope everyone will be able to enjoy time with family and friends. If you are responsible for the Thanksgiving turkey, the first thing to remember is to be prepared. Before purchasing your turkey, make ample space in your refrigerator, moving shelves if necessary. The turkey should always be placed on the bottom shelf to avoid cross contamination.
You may ask yourself whether to purchase fresh or frozen turkey. There is no quality difference between a fresh or frozen turkey although fresh turkeys have shorter shelf lives. By purchasing a frozen turkey, you can get the turkey in advance and take advantage of special sales. Fresh turkeys provide convenience because they do not require thawing.
When purchasing a whole turkey, purchase at least one pound of uncooked turkey per person. You’ll have enough for the feast and for leftovers too. Keep in mind that a whole turkey takes about 24 hours per four to five pounds to thaw in the refrigerator. (For example: A 15-pound frozen bird will take 3 to 4 full days to thaw in the refrigerator.) Ideally, purchase your frozen turkey as far in advance as necessary to safely thaw it in the refrigerator. If buying a fresh turkey, purchase it only 1 to 2 days before the meal and keep it refrigerated.
Always wash hands with warm water and soap for 20 seconds before and after handling the turkey and never defrost turkey on the counter. Turkey can be thawed in the refrigerator or in cold water. The refrigerator method is the safest and will result in the best finished product. To thaw in cold water, keep turkey in the original packaging, place in a clean and sanitized sink or pan and submerge in cold water. Change the cold water every 30 minutes. The turkey will take about 30 minutes per pound to thaw. Cook the turkey immediately after it is thawed. Do not refreeze.
Once thawed, remove neck and giblets from the body cavities and keep bird and parts (if using) refrigerated at 40 F or below until it is ready to be cooked. There are several methods for cooking your turkey. The single most important thing to know, no matter the cooking method, is that the turkey must be cooked to the proper internal temperature as measured with a food thermometer. A stuffed turkey will take additional time to cook.
Stuffing should be prepared and stuffed into the turkey immediately before it’s placed in the oven. Mix the wet and dry ingredients for the stuffing separately and combine just before using. Stuff the turkey loosely, about 3/4 cup stuffing per pound of turkey. Bake any extra stuffing in a greased casserole dish. Cooked inside or outside the bird, all stuffing and dressing recipes must be cooked to a minimum temperature of 165 F.
Insert a meat thermometer into the thickest part of the thigh, not touching bone. Cook to a minimum internal temperature of 165 F 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, cook turkey to higher temperatures but not to exceed 170 F in the breast and 180 F in the thigh. If the turkey is done and the stuffing is not yet 165 F, remove the stuffing from the turkey and place it in a greased casserole dish to continue cooking to temperature.
For more information about purchasing, thawing or cooking your turkey for Thanksgiving, please call Kim Miles, County Extension Agent – Family & Consumer Sciences at 325-646-0386.
