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# How to cook a turkey for thanksgiving
- URL: https://www.foodconsumer.org/how_to_cook_a_turkey_for_thanksgiving_1111131135/
- Published: 2013-11-11T23:12:00.000Z
- Updated: 2026-09-15T14:02:33.000Z
- Description: A USDA turkey guide: free range means documented outdoor access, the inspection mark signals a safe and accurately labeled bird while Grade A describes meatiness and appearance, and shoppers should allow a pound per person, or 1 1/4 pounds for frozen pre-stuffed turkeys.
- Author: Food Consumer
- Tags: Cooking, Recipes & Dining, #vivvo-import

## **HOW TO BUY A TURKEY**

#### When can a turkey be called "Free Range" or "Free Roaming"?

Producers must demonstrate to the USDA's Food Safety Inspection Service that the poultry has been allowed access to the outside in order to be labeled "Free Range" or "Free Roaming."

#### What do you look for when buying turkey?

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 layers 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. 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.

#### Should I buy a fresh or frozen turkey?

Whether you buy a fresh or frozen turkey is a matter of personal preference. Frozen birds are a good choice if you must shop several weeks ahead of time. USDA recommends buying a fresh turkey only if you do your shopping within 1 or 2 days of when you plan to serve it.

#### What size turkey should I buy?

Whether you are buying a fresh or frozen turkey, allow 1 pound of turkey per person. For frozen pre-stuffed turkey, allow 1 ¼ pounds per person and keep frozen until ready to cook (do not thaw). This will provide generous servings with enough left over for second day dishes.

## **HOW TO STORE A TURKEY**

#### How long can you store ground poultry?

You may store uncooked ground poultry in the refrigerator 1 to 2 days. After cooking, you may keep it 3 to 4 days. Frozen raw poultry is best used in 3 to 4 months; cooked ground poultry, 2 to 3 months. However, after that time, it's still safe as long as the food stays frozen, but the flavor and texture may not be as good.

#### 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.

#### 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.

## HOW TO THAW A TURKEY

#### How long will it take to thaw a turkey in the refrigerator?

It takes approximately 24 hours for every 4 to 5 pounds of whole turkey to thaw it in the refrigerator. Once the turkey is thawed, you can keep it in the refrigerator 1 to 2 additional days before cooking. For more information about thawing a turkey, go to [Let's Talk Turkey](http://www.fsis.usda.gov/Fact%5FSheets/Lets%5FTalk%5FTurkey/index.asp?ref=foodconsumer.org).

#### What is the safest way to thaw a frozen turkey? or What is the safest way to thaw a turkey?

There are three safe ways to thaw a turkey: in the refrigerator, in cold water and in the microwave. Never thaw a turkey on the counter or in other locations. It's best to plan ahead for slow, safe thawing in the refrigerator. Allow about 24 hours for every 5 pounds of turkey to thaw in the refrigerator. A thawed turkey can remain in the refrigerator for 1 to 2 days. For more information about thawing go to [The Big Thaw](http://www.fsis.usda.gov/Fact%5FSheets/Big%5FThaw/index.asp?ref=foodconsumer.org).

## HOW TO PREPARE TO COOK A TURKEY

#### Should I wash chicken or other poultry before cooking?

Washing poultry before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination.Some consumers think they are removing bacteria and making their meat or poultry safe. However, some of the bacteria are so tightly attached that you could not remove them no matter how many times you washed. But there are other types of bacteria that can be easily washed off and splashed on the surfaces of your kitchen. Failure to clean these contaminated areas can lead to foodborne illness. Cooking (baking, broiling, boiling, and grilling) to the right temperature kills the bacteria, so washing food is not necessary.Using a food thermometer is the only sure way of knowing if your food has reached a high enough temperature to destroy foodborne bacteria.

#### Should I soak chicken or other poultry in salt water before cooking it?

Callers to the USDA Meat and Poultry Hotline sometimes ask about soaking poultry in salt water. This is a personal preference and serves no purpose for food safety. If you choose to do this, however, preventing cross-contamination when soaking and removing the poultry from the water is essential. Also, poultry must not be left outside the refrigerator for more than two hours.

#### How much basting solution can poultry contain?

If you see terms such as "basted," "self basted," "marinated," or "for flavoring" on a raw poultry label, a solution has been added during processing and the poultry may contain up to 3% by weight for bone-in poultry and up to 8% by weight for boneless poultry. For more information visit the FSIS factsheet, [Poultry: Basting, Brining and Marinating](http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/poultry-basting-brining-and-marinating/CT%5FIndex?ref=foodconsumer.org).

#### Can you stuff a turkey?

For safety and uniform doneness, cook stuffing separately in a casserole. Cooking a stuffed turkey is riskier than cooking one not stuffed. Harmful bacteria can survive in stuffing that has not reached the safe temperature of 165 °F (73.9° C), possibly resulting in foodborne illness. Therefore, it is essential that you always use a food thermometer to check the temperature of the stuffing. The ingredients for the stuffing can be prepared ahead of time. Keep wet and dry ingredients separated; chill. Mix wet and dry ingredients just before putting stuffing into a casserole or filling the turkey cavity. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment. If you choose to stuff your turkey, make sure it is stuffed loosely. Cook the turkey immediately after stuffing. All poultry should reach a safe minimum internal temperature of 165 °F (73.9° C) 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. Stuffing must reach 165 °F (73.9° C) as measured with a food thermometer. Continue to cook the stuffed turkey until the center of the stuffing has reached 165 °F (73.9° C) before removing it from the oven.

#### Are pre-stuffed turkeys safe?

The USDA's Meat and Poultry Hotline does not recommend purchasing retail-stuffed fresh turkey, roasters, cornish hens, or other whole stuffed poultry because of the highly perishable nature of a previously stuffed item. The depth of the cavity guarantees incubator-like conditions for bacterial growth. Turkeys purchased pre-stuffed and frozen with the USDA or State mark of inspection on the packaging are safe because they have been processed under controlled conditions. Do not thaw before cooking. Follow package directions for handling.

#### Can I stuff a chicken or turkey and leave in refrigerate to cook later?

Do not stuff whole poultry and leave in the refrigerator before cooking. If stuffing whole poultry, the ingredients for the stuffing can be prepared ahead of time. Keep wet and dry ingredients separated and chill. Mix wet and dry ingredients just before putting stuffing into a casserole or filling the bird's cavity. Make sure the bird is loosely stuffed and cook immediately after stuffing. Continue to cook the stuffed turkey until the center of the stuffing reaches a safe minimum internal temperature of 165 °F (73.9° C) as measured with a food thermometer. Check the internal temperature of the whole chicken or turkey in the innermost part of the thigh and wing and the thickest part of the breast. Harmful bacteria can survive in stuffing that has not reached the safe minimum internal temperature of 165 °F (73.9° C) possibly resulting in foodborne illness. Therefore, it is essential that you always use a food thermometer to check the temperature of the stuffing.

#### Is it safe to stuff and freeze a turkey before cooking?

Do not stuff whole poultry and freeze before cooking. If you choose to stuff your turkey, you must cook it immediately after stuffing. Use a food thermometer to check the internal temperature of the turkey and stuffing. All poultry should reach a safe minimum internal temperature of 165 °F. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. The center of the stuffing must also reach a minimum internal temperature of 165 °F.

#### What is the safe way to marinate poultry?

To marinate whole poultry or poultry parts safely, completely immerse the poultry into the marinade. To help infuse the marinade into the poultry, you may use a fork to make random holes. A needle-like injector may also be used.Store the poultry in the refrigerator for up to 2 days in the marinade. For easy cleanup, use food-safe plastic bags during storage, and discard the bags after marinating. Food grade plastic, stainless steel, or glass containers may also be used to marinate food. Cover poultry during storage in the refrigerator. Don't use marinade that was used on raw poultry as a sauce unless it is boiled first to destroy bacteria. Don't reuse leftover marinade. [ Poultry: Basting, Brining and Marinating](http://www.fsis.usda.gov/fact%5Fsheets/poultry%5Fbasting%5Fbrining%5Fmarinating/index.asp?ref=foodconsumer.org)

#### How do you smoke a turkey?

Most smokers are cylinder-shaped devices and use either electricity, gas, or charcoal for heat. Always follow manufacturer's directions for gas or electric smokers.To learn more on how to safely smoke a turkey, please visit Turkey: [Alternate Routes to the Table](http://www.fsis.usda.gov/Fact%5FSheets/Turkey%5FAlt%5FRoutes/index.asp?ref=foodconsumer.org#6)

## HOW TO COOK A TURKEY

#### 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. Refer to the directions on the oven bag package for the manufacturer's recommended cooking times. For whole, unstuffed turkeys in oven cooking bags, cook at 350 °F (176.7 °C) for the following approximate times:8-12 lb turkey: 1 1/2 to 2 hours; 12 to 16 lb. turkey: 2 to 2 1/2 hours; 16-20 lb turkey: 2 1/2 to 3 hours; 20-24 lb turkey: 3 to 3 1/2 hoursAdd 30 minutes to the times if you are stuffing the turkey. A whole turkey is safely cooked to a minimum internal temperature of 165 °F (73.9 °C) 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, you may choose to cook your turkey to a higher temperature.

#### 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 (73.9° C) 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 (73.9° C) 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 do you cook a turkey in an electric roaster oven?

An electric roaster oven is a portable appliance that can serve as an extra oven for cooking a turkey or large roast. Generally the cooking time and oven temperature setting are the same as for conventional cooking. Always check the roaster's use and care manual for the manufacturer's recommended temperature settings. Preheat the oven to at least 325 °F (162.8 °C). Place the turkey on the roaster oven rack or other meat rack so the turkey is raised out of the juices that collect in the bottom of the oven liner. Leave the lid on throughout cooking, removing it as little as possible to avoid slowing the cooking process. Cooking bags can be used in the roaster oven as long as the bag does not touch the sides, bottom, or lid. Follow directions given by the cooking bag manufacturer, and use a food thermometer to be sure the whole turkey is cooked to a safe minimum internal temperature of 165 °F (73.9 °C) 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?

It is not safe to cook any meat or poultry in an oven set lower than 325 °F (162.8° C). At lower temperatures meat stays in the Danger Zone (between 40 °F (4.4° C) and 140°F (60° C) for too long.

#### How long will it take to cook a turkey in a rotisserie?

Whole turkeys (unstuffed) can be cooked on a special rotisserie that turns the meat slowly on a rotary spit over direct heat. Since rotisseries vary greatly, follow the directions that come with the equipment. Before turning on the spit, be sure to balance and mount the bird. See that the turkey does not slip as the spit turns. All poultry should reach a safe minimum internal temperature of 165 °F (73.9° C) 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.Approximate Cooking Times for Turkey on a Rotisserie: 6 to 8 pounds: 3 to 3 1/2 hours; 8 to 10 pounds: 3 1/2 to 4 hours; 10 to 12 pounds: 4 to 5 hours.

#### What is the internal temperature and cooking time for turkey?

A whole turkey is safe cooked to a minimum internal temperature of 165 °F (73.9 °C) 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. You will find a cooking time chart at [Turkey from Farm to Table.](http://www.fsis.usda.gov/Fact%5FSheets/turkey%5Ffrom%5Ffarm%5Fto%5Ftable/index.asp?ref=foodconsumer.org)

#### What is a safe internal temperature for cooking turkey parts?

The minimum oven temperature to use when cooking poultry is 325 °F (162.8 °C). 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 (73.9 °C) 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](http://www.fsis.usda.gov/Fact%5FSheets/Lets%5FTalk%5FTurkey/index.asp?ref=foodconsumer.org)

#### 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(232° C). All poultry should reach a safe minimum internal temperature of 165 °F(73.9° C) 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.)

#### What is a safe internal temperature for cooking meat and poultry?

Raw meat and poultry should always be cooked to a safe minimum internal temperature. When roasting meat and poultry, use an oven temperature no lower than 325°F (162.8° C) . Use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature. Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145°F(62.8° C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160°F. Cook all poultry to an internal temperature of 165°F(73.9° C) as measured with a food thermometer. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

#### What internal temperature should ground poultry reach?

Ground poultry patties, loaves or any combinations should be cooked to a safe minimum internal temperature of 165 °F (73.9 °C) as measured with a food thermometer. After cooking, refrigerate leftovers within 2 hours.

#### To what internal temperature should I cook poultry?

The minimum oven temperature to use when cooking poultry is 325 °F (162.8° C). 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 (73.9° C) as measured with a food thermometer. For approximate cooking times, contact the USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854).

#### To what internal temperature should I cook frozen, stuffed, raw poultry products?

All frozen, stuffed, raw poultry products should be cooked to a safe minimum internal temperature of 165 ° F ( 73.9 ° C). Using a food thermometer is the only sure way of knowing food has reached a high enough temperature to destroy foodborne bacteria. Consumers must always follow the cooking instructions completely whether cooking in the oven or the microwave.

#### 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 when cooked to a minimum internal temperature of 165 °F (73.9º C) 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.

#### What should I do if the turkey is done too soon?

It is possible to keep a turkey warm covered with foil in an oven. However, holding a properly cooked turkey at a safe internal temperature 140 °F (60º C) or above for more than a couple of hours will dry it out and ruin the quality. If a safely cooked turkey must be held for a long time, it should be carved and refrigerated in shallow, loosely covered containers and served cold or reheated to 165° F (73.9° C) at mealtime.

#### Can you grill a turkey?

Yes. Outdoor cooking of a big bird is becoming a popular cooking method. During grilling, a turkey cooks by indirect heat in an outdoor covered gas or charcoal grill and a pan of water is placed beneath the grilling surface to catch the fat and juices that drip from the turkey as it cooks. To learn more about grilling a turkey please visit [Turkey: Alternate Routes to the Table](http://www.fsis.usda.gov/Fact%5FSheets/Turkey%5FAlt%5FRoutes/index.asp?ref=foodconsumer.org#3)

#### Can you smoke a turkey in a covered charcoal grill?

Yes. Turkeys that are 16 pounds or less are the recommended size for safe grilling. Do not stuff the turkey.To learn how to safely smoke a turkey on the charcoal grill visit [Turkey: Alternate Routes to the Table.](http://www.fsis.usda.gov/Fact%5FSheets/Turkey%5FAlt%5FRoutes/index.asp?ref=foodconsumer.org#6)

#### Can a gas grill be used to cook a turkey?

Yes, gas grills can be used to cook turkey. The gas heat can be supplied by either propane tanks or by natural gas piped from the home. If your gas grill has only one large burner, place a pan of water under the grate to create indirect heat. Place the turkey in a roasting pan and place on top of the grill. If the grill has two or three burners, the turkey should be placed away from the flame. This can be done by turning off one of the burners and placing the turkey in that area. When using a gas grill, always follow manufacturer's directions for cooking times.

#### Can you microwave a turkey?

Turkeys can be successfully cooked in a microwave oven, either whole or in parts. Turkey parts can be cooked in a dish with a lid, or cover the dish with vented plastic wrap. Timing can vary because of wattage differences, so follow the recommendations in the owner's manual. A 12- to 14-pound turkey is the maximum size most microwaves can accommodate. Microwaves sometimes cook a whole turkey unevenly, so microwaving it in an oven cooking bag aids in even heat distribution. Microwaving a stuffed turkey is not recommended. The stuffing may not be cooked to the safe internal temperature when the turkey is done. For more information about microwaving a turkey, go to “[Turkey Alternate Routes to the Table](http://www.fsis.usda.gov/Fact%5FSheets/Turkey%5FAlt%5FRoutes/index.asp?ref=foodconsumer.org).” 

#### Can you cook turkey in a pressure cooker?

The availability of turkey parts such as breasts, legs, and thighs makes it possible to cook turkey in an old favorite, the pressure cooker. Used since the 1930's, a pressure cooker is a quick cooking, stove-top metal pot with a tight fitting lid bearing a dial or weighted gauge to verify the pressure. When heated, the liquid converts to steam that, under pressure, can reach as high as 240 °F (116° C) hotter than the boiling point. As a result, food cooks in about a third or less time than conventional cooking methods. Because pressure cookers are made by various manufacturers and timing varies at altitudes above 1,000 feet, it is important to follow the manufacturer's instructions. The pressure specified must be kept constant for the recommended time, and the lid must not be removed until the pressure lowers and the pot cools.

#### If the power goes off while a turkey is roasting in oven, can I transfer it to a grill to finish the cooking?

You can finish cooking meat or poultry on the grill when the power goes out if you transfer the meat or poultry from the oven to the preheated grill within 30 minutes. Do not open the oven door until the preheated grill is ready. Turkeys that are 16 pounds or less are the recommended size for safe grilling because a larger turkey remains in the "Danger Zone" -between 40 (4.4 °C) and 140 °F (60 °C) too long. Cook until the turkey reaches a safe minimum internal temperature of 165 °F (73.9 °C) 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, you may choose to cook the turkey to a higher temperature.

#### Can I cook two turkeys at the same time?

Yes. 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 (73.9°C) 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, see the chart at [Turkey from Farm to Table](http://www.fsis.usda.gov/Fact%5FSheets/Turkey%5Ffrom%5FFarm%5Fto%5FTable/index.asp?ref=foodconsumer.org).

#### Can I cook a whole turkey ahead of time and reheat it later?

After cooking a whole turkey, USDA recommends cutting it into smaller pieces and refrigerating. Slice breast meat; legs and wings may be left whole. When reheating, always test reheated cooked turkey parts and sliced turkey in several places with a food thermometer to be sure they reach 165 °F (73.9°C) throughout. The turkey should be steaming hot. If using a conventional oven, it is not safe to reheat any cooked meat or poultry in an oven set lower than 325 °F (162.8°C). Some microwaves ovens do not cook food evenly and cold spots develop. When reheating turkey in the microwave, cover and rotate once or twice during cooking.

## HOW TO DEAL WITH LEFTOVER COOKED TURKEY

#### How long can you keep leftover cooked turkey? or How long can you keep cooked turkey?

USDA recommends using cooked turkey within 3 to 4 days. Refrigeration slows but does not stop bacterial growth. There are two completely different families of bacteria: pathogenic bacteria, the kind that cause foodborne illness, and spoilage bacteria, the kind of bacteria that cause foods to deteriorate and develop unpleasant odors, tastes, and textures. Spoilage bacteria can grow at low temperatures, such as in the refrigerator. Some bacteria such as Listeria monocytogenes thrive at cold temperatures, and if present, will grow in the refrigerator and could cause illness.

## OTHER QUESTIONS

#### Is it safe to eat poultry with bruise marks?

Unless there are punctures, cuts or tears associated with the bruise, most bruising is sterile and would not contain pathogenic bacteria. A bruise associated with cuts, scratches or punctures could contain bacteria which could make someone sick if the injured tissue were not removed, or the poultry part was not cooked to a safe minimum internal temperature of 165 °F(73.9° C) as measured with a food thermometer.

#### If smoked poultry is pink, is it safe?

Yes, poultry grilled or smoked outdoors can be pink, even when all parts have attained temperatures well above 165 °F (71.1 °C). There may be a pink-colored rim about one-half inch wide around the outside of the cooked product. Smoked poultry, commercially prepared, is usually pink because it is prepared with natural smoke and liquid smoke flavor. Federal regulations require all processed poultry to be cooked to at least 165 °F (71.1° C) instantly, or to an equivalent level of safety attained by this minimum temperature requirement.

#### What are "basted" and "self-basted" turkeys?

Bone-in poultry products that are injected or marinated with a solution containing butter or other edible fat, broth, stock or water plus spices, flavor enhancers and other approved substances must be labeled as basted or self-basted. The maximum added weight of approximately 3% solution before processing is included in the net weight on the label. The label must include a statement identifying the total quantity and common or usual name of all ingredients in the solution, e.g., Injected with approximately 3% of a solution of \_\_\_\_\_\_\_ (list of ingredients). 

#### Is water injected into poultry?

Poultry is not injected with water, but some water is naturally absorbed during cooling in a chill-tank, a large vat of cold, moving water which lowers the temperature to a safe level. The amount of water absorbed is regulated by USDA: chickens 4 1/2 pounds and under can absorb no more than 8% water above their weight; 6% for chickens over 4 1/2 pounds. For turkeys, the amount of water absorbed ranges from 4.3% to 8% according to the weight of the bird.

#### Can antibiotics be used in raising turkeys?

Antibiotics may be given to prevent disease and increase feed efficiency. A withdrawal period is required from the time antibiotics are administered before the bird can be slaughtered. This assures that no residues are present in the bird's system. For more information, go to [Turkey from Farm to Table](http://www.fsis.usda.gov/fact%5Fsheets/Turkey%5Ffrom%5FFarm%5Fto%5FTable/index.asp?ref=foodconsumer.org).

#### What is "retained water" in poultry?

Poultry is not injected with water, but some water is absorbed during cooling in a "chill-tank," a large vat of cold, moving water. The chill-tank lowers the temperature of the slaughtered birds and their giblets (hearts, livers, gizzards, etc). During this water chilling process, turkeys and chickens will absorb some of the water, and this amount must be prominently declared on the label. It is not unusual for poultry to declare 8 to 12% retained water on the label

#### How many bones does a turkey have?

A turkey has about 200 bones.