> ## Content Index > Fetch the complete content index at: https://www.foodconsumer.org/llms.txt > Use this file to discover other available public pages before exploring further. # Happy Thanksgiving: Safely roasting a turkey, recipes for turkey, stuffing, baked apples and sweet potatoes, and green beans - URL: https://www.foodconsumer.org/happy_thanksgiving_1110130159/ - Published: 2013-11-10T14:47:00.000Z - Updated: 2026-09-22T16:13:05.000Z - Description: A USDA consumer guide covers buying fresh or frozen turkey at about 1 pound per person, warns against fresh pre-stuffed birds because bacteria in stuffing can multiply, and gives the three safe thawing methods: refrigerator, cold water, or microwave. - Author: Food Consumer - Tags: Cooking, Recipes & Dining, #vivvo-import ### 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 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 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** - 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 **REMEMBER! Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.** 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** - 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. 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** - 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. ### Prepare a Safe and Healthy Thanksgiving Meal #### The Turkey ***Instructions:*** 1. Preheat oven to 325 ° or higher. 2. Wash hands and clean your work area. Use two separate cutting boards during preparation, one for raw meat and one for vegetables. 3. Place turkey or turkey breast on a rack in a shallow roasting pan. 4. Insert an oven safe thermometer in the innermost part of the thigh before placing in the oven. If your turkey has a "pop-up" temperature indicator, it is recommended to also check the internal temperature of the turkey in the thigh, wing and the thickest part of the breast. The minimum internal temperature should reach 165 °F as measured with a food thermometer. For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily. 5. For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended to cook stuffing outside the bird in a casserole. Use a food thermometer to ensure that the stuffing has reached a safe minimum internal temperature of 165 °F. 6. Divide leftovers into smaller portions and refrigerate within 2 hours. Use refrigerated leftovers within 3 to 4 days or freeze for 3 to 4 months. ***Source:*** Let’s Talk Turkey USDA Food Safety and Inspection Service ***Author:*** Meat and Poultry Hotline --- #### Grandma’s Stuffing ***Ingredients:*** 10 cups whole wheat bread cubes or white bread or buns, dry 1/3 cup water 1/2 cup chopped onion 1/2 cup chopped celery 1 teaspoon parsley, dried or 1 Tbsp fresh parsley chopped 1/4 teaspoon salt 1/4 teaspoon black pepper 1 1/2 cups milk 1 lightly beaten egg 2 medium pared, cored and chopped apples or 1/4 cup raisins (optional) ***Instructions:*** 1. Wash hands and clean your work area. Use two separate cutting boards during preparation, one for eggs (or raw meat) and the other for fruits and vegetables. 2. Preheat oven to 350°F. 3. Put cubes in a large bowl. Set aside. 4. Put water in medium saucepan. Add onion, celery, parsley, salt and pepper. Cook for 5 minutes. Do not drain. Pour over bread cubes. 5. Stir in milk and egg. Gently stir in apples, and raisins, if desired. 6. Spoon into a greased 2-quart baking dish. Bake at 350 °F for 1 hour or until the internal temperature of the stuffing is 165° F, as measured with a food thermometer. 7. Divide leftovers into smaller portions and refrigerate within 2 hours. Use refrigerated leftovers within 3 to 4 days or freeze for 3 to 4 months. ***Source:*** Adapted from: A Family Living Program University of Wisconsin Cooperative Extension Service ***Author:*** University of Wisconsin Cooperative Extension Service **The Turkey** ***Instructions:*** 1. Preheat oven to 325 °F or higher. 2. Wash hands and clean your work area. Use two separate cutting boards during preparation, one for raw meat and one for vegetables. 1. Place turkey or turkey breast on a rack in a shallow roasting pan. 2. Insert an oven safe thermometer in the innermost part of the thigh before placing in the oven. If your turkey has a “pop-up” temperature indicator, it is recommended to also check the internal temperature of the turkey in the thigh, wing and the thickest part of the breast. The minimum internal temperature should reach 165 °F as measured with a food thermometer. For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily. 3. For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended to cook stuffing outside the bird in a casserole. Use a food thermometer to ensure that the stuffing has reached a safe minimum internal temperature of 165 °F. 4. Divide leftovers into smaller portions and refrigerate within 2 hours. Use refrigerated leftovers within 3 to 4 days or freeze for 3 to 4 months. **Baked Apples and Sweet Potatoes** Serving Size: 1/6 of recipe Yield: 6 servings **Ingredients:** 5 cooked sweet potatoes 4 apples 1/2 cup brown sugar 1/2 teaspoon salt 1/4 cup margarine 1 teaspoon nutmeg 1/4 cup hot water 2 Tablespoons honey **Instructions:** 1. Wash hands and clean your work area. 2. Boil 5 sweet potatoes in water until they are almost tender. 3. After the sweet potatoes cool, peel and slice them. 4. Peel the apples. Remove the cores, and slice the apples. 5. Preheat the oven to 400° F. 6. Grease the casserole dish with butter or margarine. 7. Put a layer of sweet potatoes on the bottom of the dish. 8. Add a layer of apple slices. 9. Add some sugar, salt, and tiny pieces of margarine to the apple layer. 10. Repeat steps 6, 7, and 8 to make more layers of sweet potatoes, apples, and sugar/salt. 11. On the top layer of apples, sprinkle the rest of the brown sugar and margarine pieces. 12. Sprinkle the top layer with nutmeg. 13. Mix the hot water and honey together. Pour the mix over the top layer. 14. Bake for about 30 minutes until apples are tender. 15. Hold food hot after cooking (at 140 ?F or above), by using a heat source such as an oven, chafing dish, warming tray, or slow cooker. 16. If not serving right away, refrigerate the casserole within 2 hours of cooking. Use leftovers within 3 to 4 days or freeze for 3 to 4 months. **Cost:** Per Recipe: $ 4.34 Per Serving: $ 0.72 **Source:** Adapted from: Pennsylvania Nutrition Education Network Website Recipes The Pennsylvania Nutrition Education Program ***Author:*** Pennsylvania Nutrition Education Program **Green Bean Sauté** Serving Size: 1/2 cup Yield: 6 servings **Ingredients:** 1 cup chopped onion 1 cup sliced mushrooms 1 teaspoon minced garlic 1 can (16 ounce) drained, cut green beans **Instructions:** 1. Wash hands and clean your work area. 2. Spray a skillet with non-stick cooking spray. 3. Sauté onions, mushrooms, and garlic. 4. Add green beans and heat thoroughly. 5. Refrigerate leftovers within 2 hours. Use refrigerated leftovers within 3-4 days. **Cost:** Per Recipe: $ 2.17 Per Serving: $ 0.36 **Source:** Adapted from: Quick and Healthy, Vol. II, pg. 93, 1995 **Author:** Brenda Ponichtera, RD, ScaleDown Publishing, Inc. **Crunchy Pumpkin Pie** **Ingredients:** **For Crust:** 1 cup quick cooking oats ¼ cup whole wheat flour ¼ cup ground almonds 2 Tbsp brown sugar ¼ tsp salt 3 Tbsp vegetable oil 1Tbsp water **For Filling** ¼ cup brown sugar, packed ½ tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp salt 1 egg, beaten 4 tsp vanilla 1 cup canned pumpkin 2/3 cup evaporated skim milk **Instructions:** 1. Preheat oven to 425 ?F 2. Keep your perishable ingredients chilled until you are ready to use them. 3. To Prepare Crust: - Wash hands and clean your work area. - Mix oats, flour, almonds, sugar, and salt in small mixing bowl. - Blend oil and water in measuring cup with fork or small wire whisk until emulsified. - Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to hold mixture together. - Press into 9-inch pie pan, and bake for 8-10 minutes, or until light brown. - Turn oven down to 350 ?F. 1. To prepare filling: - Clean hands and all kitchen surfaces and utensils with hot soapy water before preparing the filling. - Mix sugar, cinnamon, nutmeg, and salt in bowl. - Add egg and vanilla, and mix to blend ingredients. - Add pumpkin and milk, and stir to combine. **Assembling the pie:** 1- Pour filling into prepared pie shell. 2- Bake for 45 minutes at 350 °F or until knife inserted near center comes out clean. 3- Refrigerate the pie and any leftovers within 2 hours. Use leftovers within 3 to 4 days or freeze for 1 to 2 months. **Source:** Keep the Beat. Heart Healthy Recipes. From the National, Heart, Lung, and Blood Institute. Recipe taken from the National Heart, Lung, and Blood Institute, Keep the Beat ™ Recipes: Deliciously Healthy Dinners. [See the publication here](http://www.nhlbi.nih.gov/health/public/heart/other/ktb%5Frecipebk/ktb%5Frecipebk.pdf?ref=foodconsumer.org). For more low-cost recipes check out the Supplemental Nutrition Assistance Program recipe finder database and for more tips on how to protect your family against food poisoning visit [Food Safety.gov.](http://www.foodsafety.gov/keep/basics/separate/index.html?ref=foodconsumer.org)