Let's Talk Turkey — A Consumer Guide to Safely Roasting a Turkey
*** Fresh or Frozen?
Fresh Turkeys
• Allow 1 pound of turkey per person.
• Buy your turkey only 1 to 2 days before you plan to cook it.
• Keep it stored in the refrigerator until you're ready to cook it. Place it
on a tray or in a pan to catch any juices that may leak.
• Do not buy fresh pre-stuffed turkeys. If not handled properly, any
harmful bacteria that may be in the stuffing can multiply very quickly.
Frozen Turkeys
• Allow 1 pound of turkey per person.
• Keep frozen until you're ready to thaw it.
• Turkeys can be kept frozen in the freezer indefinitely; however, cook
within 1 year for best quality.
• See "Thawing Your Turkey" for thawing instructions.
Frozen Pre-Stuffed Turkeys
USDA recommends only buying frozen pre-stuffed turkeys that display the
USDA or State mark of inspection on the packaging. These turkeys are safe
because they have been processed under controlled conditions.
DO NOT THAW before cooking. Cook from the frozen state. Follow package
DO NOT THAW before cooking. Cook from the frozen state. Follow package
directions for proper handling and cooking.
Allow 1¼ pounds of turkey per person.
*** Thawing Your Turkey
There are three ways to thaw your turkey safely — in the refrigerator, in
Allow 1¼ pounds of turkey per person.
*** Thawing Your Turkey
There are three ways to thaw your turkey safely — in the refrigerator, in
cold water, or in the microwave oven.
In the Refrigerator (40 °F or below)
Allow approximately 24 hours for every 4 to 5 pounds
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
Keep the turkey in its original wrapper. Place it on a tray or in a pan to
catch any juices that may leak. A thawed turkey can remain in the
refrigerator for 1 to 2 days. If necessary, a turkey that has been properly
thawed in the refrigerator may be refrozen.
In Cold Water
Allow approximately 30 minutes per pound
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
Wrap your turkey securely, making sure the water is not able to leak
through the wrapping. Submerge your wrapped turkey in cold tap water.
Change the water every 30 minutes. Cook the turkey immediately after
it is thawed. Do not refreeze.
In the Microwave Oven
• Check your owner's manual for the size turkey that will fit in your
microwave oven, the minutes per pound and power level to use for thawing.
• Remove all outside wrapping.
• Place on a microwave-safe dish to catch any juices that may leak.
• Cook your turkey immediately. Do not refreeze or refrigerate your
turkey after thawing in the microwave oven.
REMINDER: Remove the giblets from the turkey cavities after thawing.
Cook separately.
*** Roasting Your Turkey
*** Timetables for Turkey Roasting
*** Roasting Your Turkey
• Set your oven temperature no lower than 325 °F.
• Place your turkey or turkey breast on a rack in a shallow roasting pan.
• For optimum safety, stuffing a turkey is not recommended. For more
even cooking, it is recommended you cook your stuffing outside the bird in a
casserole. Use a food thermometer to check the internal temperature of the
stuffing. The stuffing must reach a safe minimum internal temperature of
165 °F.
• If you choose to stuff your turkey, the ingredients can be prepared
ahead of time; however, keep wet and dry ingredients separate. 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 °F.
• A whole turkey is safe when cooked 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, consumers
may choose to cook turkey to higher temperatures.
• If your turkey has a "pop-up" 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 °F for safety.
• For quality, let the turkey stand for 20 minutes before carving to
allow juices to set. The turkey will carve more easily.
• Remove all stuffing from the turkey cavities.
*** Timetables for Turkey Roasting
(325 °F oven temperature)
Use the timetables below to determine how long to cook your turkey.
These times are approximate. Always use a food thermometer to check
the internal temperature of your turkey and stuffing.
Unstuffed
4 to 8 pounds (breast) 1½ to 3¼ hours
8 to 12 pounds 2¾ to 3 hours
12 to 14 pounds 3 to 3¾ hours
14 to 18 pounds 3¾ to 4¼ hours
18 to 20 pounds 4¼ to 4½ hours
20 to 24 pounds 4½ to 5 hours
Stuffed
4 to 6 pounds (breast) Not usually applicable
6 to 8 pounds (breast) 2½ to 3½ hours
8 to 12 pounds 3 to 3½ hours
12 to 14 pounds 3½ to 4 hours
14 to 18 pounds 4 to 4¼ hours
18 to 20 pounds 4¼ to 4¾ hours
20 to 24 pounds 4¾ to 5¼ hours
It is safe to cook a turkey from the frozen state. The cooking time will
Unstuffed
4 to 8 pounds (breast) 1½ to 3¼ hours
8 to 12 pounds 2¾ to 3 hours
12 to 14 pounds 3 to 3¾ hours
14 to 18 pounds 3¾ to 4¼ hours
18 to 20 pounds 4¼ to 4½ hours
20 to 24 pounds 4½ to 5 hours
Stuffed
4 to 6 pounds (breast) Not usually applicable
6 to 8 pounds (breast) 2½ to 3½ hours
8 to 12 pounds 3 to 3½ hours
12 to 14 pounds 3½ to 4 hours
14 to 18 pounds 4 to 4¼ hours
18 to 20 pounds 4¼ to 4¾ hours
20 to 24 pounds 4¾ to 5¼ hours
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. Remember to remove the giblet packages during the cooking
time. Remove carefully with tongs or a fork.
*** Optional Cooking Hints
*** Optional Cooking Hints
• Tuck wing tips under the shoulders of the bird for more even
cooking. This is referred to as "akimbo."
• Add ½ cup of water to the bottom of the pan.
• If your roasting pan does not have a lid, you may place a tent of
heavy-duty aluminum foil over the turkey for the first 1 to 1 ½ hours.
This allows for maximum heat circulation, keeps the turkey moist, and
reduces oven splatter. To prevent overbrowning, foil may also be placed
over the turkey after it reaches the desired color.
• If using an oven-proof food thermometer, place it in the turkey at
the start of the cooking cycle. It will allow you to check the internal
temperature of the turkey while it is cooking. For turkey breasts, place
thermometer in the thickest part. For whole turkeys, place in the thickest
part of the inner thigh. Once the thigh has reached 165 °F, check the wing
and the thickest part of the breast to ensure the turkey has reached a safe
minimum internal temperature of 165 °F throughout the product.
• If using an oven cooking bag, follow the manufacturer's guidelines
on the package.
REMEMBER! Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.
For information on other methods for cooking a turkey, call the USDA Meat
For information on other methods for cooking a turkey, call the USDA Meat
and Poultry Hotline
1-888-MPHotline (1-888-674-6854)
www.fsis.usda.gov
*** Storing Your Leftovers
*** Reheating Your Turkey
Cooked turkey may be eaten cold or reheated.
In the Oven
In the Microwave Oven
*** For more information about food safety, call:
1-888-MPHotline (1-888-674-6854)
www.fsis.usda.gov
*** Storing Your Leftovers
• Discard any turkey, stuffing, and gravy left out at room temperature
longer than 2 hours; 1 hour in temperatures above 90 °F.
• Divide leftovers into smaller portions. Refrigerate or freeze in covered
shallow containers for quicker cooling.
• Use refrigerated turkey, stuffing, and gravy within 3 to 4 days.
• If freezing leftovers, use within 2 to 6 months for best quality.
*** Reheating Your Turkey
Cooked turkey may be eaten cold or reheated.
In the Oven
• Set the oven temperature no lower than 325 °F.
• Reheat turkey to an internal temperature of 165 °F. Use a food
thermometer to check the internal temperature.
• To keep the turkey moist, add a little broth or water and cover.
In the Microwave Oven
• Cover your food and rotate it for even heating. Allow standing time.
• Check the internal temperature of your food with a food
thermometer to make sure it reaches 165 °F.
• Consult your microwave oven owner's manual for recommended times
and power levels.
*** For more information about food safety, call:
USDA Meat and Poultry Hotline
1-888-MPHotline
(1-888-674-6854)
10:00 a.m. to 4:00 p.m. Eastern time, Monday through Friday
E-mail: mphotline.fsis@usda.gov
Or "Ask Karen," FSIS' Web-based automated response system - available
24/7 at www.fsis.usda.gov.
Last Modified: January 12, 2011