Turkey: FAQs

What do you look for when buying turkey?

Published 03/26/2009 05:46 AM   |    Updated 11/01/2011 02:07 PM

What do you look for when buying turkey?

Turkeys come in all sizes to fit everyone's holiday meal plans. There are two important pieces of information to look for before you make your selection. An inspection mark on the label lets you know the turkey has been inspected and that it is safe, wholesome, and accurately labeled. Some 95 percent of all turkeys, and other meat and poultry products, are inspected by the USDA. Another symbol you will find on many packages is the USDA grade mark-usually Grade A. Grade A turkeys are meaty, have well developed layer of fat under the skin, and are practically free from pinfeathers, bruises, cuts, tears on the breast and legs, and broken bones. Select a turkey cold to the touch. To buy a tender turkey, the age on the label is the key. The younger the turkey, the more tender and mild flavored it will be. The sex is optional on the label, and is an indication of size rather that the tenderness of a turkey.

How long can I keep a turkey in the freezer?

Published 03/26/2009 05:46 AM   |    Updated 11/01/2011 03:01 PM

How long can I keep a turkey in the freezer?

Frozen turkey and turkey parts will be safe indefinitely. However, for best quality, use a whole turkey within 12 months and turkey parts within 9 months. For more information about freezer storage times, go to Freezing and Food Safety or contact the USDA Meat and Poultry Hotline at 1-888-674-6854.

What is the age of a young turkey?

Published 03/26/2009 05:46 AM   |    Updated 03/05/2010 02:03 PM

What is the age of a young turkey?

Turkeys of either sex that are less than 8 months of age according to present regulations are considered young turkeys.

What is the internal temperature and cooking time for turkey?

Published 03/26/2009 05:46 AM   |    Updated 03/05/2010 02:11 PM

What is the internal temperature and cooking time for turkey?

There are many cooking methods for turkey. If you're using the open-pan method (placing the turkey in a shallow pan or on a rack in a pan and tenting the breast with aluminum foil), set the oven at 325 °F and cook for the following times. Remove the foil about an hour before the turkey should be done so it browns. A whole turkey is safe cooked to a minimum internal temperature of 165 °F throughout the bird 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 poultry to higher temperatures. UNSTUFFED TURKEY: 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 , (above 24 pounds, add 10 to 15 minutes per pound and watch closely because cooking times will vary.) STUFFED TURKEY (Test stuffing inside turkey using a food thermometer. The stuffing must reach 165 °F before the turkey can be removed from the oven.) 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. (Do not stuff turkeys above 24 pounds because the stuffing will be in the temperature Danger Zone too long.) For optimum safety and uniform doneness, it is recommended to cook stuffing outside the bird. To read more about turkey, click on the link. Food Safety of Turkey... from Farm to Table.

Can I cook two turkeys at the same time?

Published 03/26/2009 05:46 AM   |    Updated 03/05/2010 02:11 PM

Can I cook two turkeys at the same time?

Cooking two turkeys of about the same weight does not double the roasting time. Cooking time is determined by the weight of one bird. Just make sure there is sufficient oven space for proper heat circulation. All poultry should reach a safe minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature of each bird 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 poultry to higher temperatures. For approximate cooking times, contact the USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854).

What are suggested storage times for turkey?

Published 03/26/2009 05:46 AM   |    Updated 03/05/2010 01:55 PM

What are suggested storage times for turkey?

Fresh whole turkey, parts and giblets may be stored in the refrigerator 1 to 2 days before cooking. After cooking, refrigerate turkey meat and cooked dishes containing turkey up to four days or freeze it for longer storage. Use a frozen raw turkey within one year for best quality. All frozen turkey products are safe indefinitely.

What is the best way to test that a turkey is cooked safely?

Published 03/26/2009 05:46 AM   |    Updated 03/05/2010 02:11 PM

What is the best way to test that a turkey is cooked safely?

The best way to be sure a turkey -- or any meat -- is cooked safely is to use a food thermometer. A whole turkey is safe 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 poultry to higher temperatures.

Is it safe to cook a turkey overnight at a low temperature?

Published 03/26/2009 05:46 AM   |    Updated 03/05/2010 02:11 PM

Is it safe to cook a turkey overnight at a low temperature?

It is not safe to cook any meat or poultry in an oven set lower than 325 °F. At lower temperatures meat remains in the Danger Zone (between 40 °F and 140°F).

What is a safe internal temperature for cooking turkey parts?

Published 03/26/2009 05:46 AM   |    Updated 03/05/2010 02:11 PM

What is a safe internal temperature for cooking turkey parts?

The minimum oven temperature to use when cooking poultry is 325 °F. Using a food thermometer is the only sure way of knowing if your food has reached a high enough temperature to destroy foodborne bacteria. All poultry should reach a safe minimum internal temperature of 165 °F as measured with a food thermometer. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures. To read approximate cooking times for turkey, click on the link. Lets Talk Turkey

Should I roast my turkey breast side up or down?

Published 03/26/2009 05:46 AM   |    Updated 03/05/2010 02:11 PM

Should I roast my turkey breast side up or down?

It's personal preference whether you choose to cook a turkey breast-side up or breast-side down. The USDA advises to cook a whole turkey breast side up during the entire cooking time. Turning over a large, hot bird can be dangerous and it's very easy to tear the skin, making the finished product less attractive. Whichever way you choose, be sure to use a food thermometer to be sure the turkey reaches a safe 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. If stuffed, make sure the stuffing reaches 165°F in the center BEFORE removing the turkey from the oven. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

How long do you cook a turkey in an oven cooking bag?

Published 03/26/2009 05:46 AM   |    Updated 07/09/2009 11:48 AM

How long do you cook a turkey in an oven cooking bag?

Oven cooking bags are made from nylon and can speed the cooking of a turkey. However, never use a brown paper bag for cooking. For whole, unstuffed turkeys in oven cooking bags, use the following times. Add 30 minutes to the times if you are stuffing the turkey. Set the oven at 350 °F and test the turkey with a food thermometer to be sure it is safely done. A whole turkey is safe 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 poultry to higher temperatures. 8 to 12 pounds = 1 1/2 to 2 hours 12 to 16 pounds = 2 to 2 1/2 hours 16 to 20 pounds = 2 1/2 to 3 hours 20 to 24 pounds = 3 to 3 1/2 hours (Turkeys larger than 24 pounds will not fit inside an oven cooking bag.) For a bone-in turkey breast, 4 to 7 pounds, roast 1 1/4 to 1 3/4 hours.

How do you cook a turkey by the high heat method?

Published 03/26/2009 05:46 AM   |    Updated 03/05/2010 02:11 PM

How do you cook a turkey by the high heat method?

Wrap the turkey two directions in heavy aluminum foil, overlapping the ends. Place the wrapped bird in an open pan and set the oven for 450 °F. All poultry should reach a safe 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 poultry to higher temperatures. UNSTUFFED TURKEY: 8 to 12 pounds = 1 1/2 to 2 1/4 hours 12 to 16 pounds = 2 1/4 to 2 3/4 hours 16 to 20 pounds = 2 3/4 to 3 1/4 hours 20 to 24 pounds = 3 1/4 to 3 3/4 hours (Add 30 minutes for stuffed turkey.)