Talking Turkey
Kelly Whitfield
Wednesday, November 22, 2006
Q How do I know when my turkey is done?
A According to the U.S. Department of Agriculture (USDA), a whole turkey is safe when cooked to a minimum internal temperature of 165 degrees Fahrenheit 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. Some of you may notice that this is a change from previous recommendations. The new recommendation — 165 degrees — standardizes the recommendations for cooking poultry
Q Oops! What do I do, I forgot to thaw out my turkey?
A 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, according to the USDA. Remember to carefully remove the giblet packages during the cooking time with tongs or a fork.
Use these timetables to determine how long to cook your turkey at 325 degrees. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey.
• 4 to 8 pounds (breast), 1.5 to 3.25 hours if thawed; 1.75 to 5 hours if frozen;
• 8 to 12 pounds, 2.75 to 3 hours thawed; 4.25 to 4.5 hours frozen;
• 12 to 14 pounds, 3 to 3.75 hours thawed; 4.5 to 5.75 hours frozen;
• 14 to 18 pounds, 3.75 to 4.25 hours thawed; 5.75 to 6.5 hours frozen;
• 18 to 20 pounds, 4.25 to 4.5 hours thawed; 6.5 to 6.75 hours frozen;
• 20 to 24 pounds, 4.5 to 5 hours thawed; 6.75 to 7.5 hours frozen.
Q I’ve been thawing my turkey in the refrigerator, but it is still partially frozen what should I do?
A You can finish thawing your turkey in cold water or the microwave (if your microwave is large enough). Never thaw a turkey at room temperature. To be sure the turkey is thawed completely, check to see that no ice appears in the inner cavity and the meat is soft. It is critical that you take temperature readings in the thigh, wing and breast to assure that the minimum internal temperature of 165 degrees is reached.
To thaw in cold water, allow approximately 30 minutes per pound (this may be less when starting with a partially frozen turkey). 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.
The USDA’s Food Safety and Inspection Service has eliminated the recommendation for washing raw meat and poultry, including raw turkey, before placing it in the oven. Eliminating this step reduces the risk of cross contamination from rinse water being splashed around the sink and on the adjoining counter or other foods, without compromising food safety. Heat during the roasting process will kill any bacteria, if present.
To thaw in the microwave, 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 (remove any metal closures, such as the “hock lock,” that holds legs together). 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.
Remove the giblets from the turkey cavities after thawing. Cook separately.
Still have questions? Call the USDA Meat and Poultry Hotline at 1-888-674-6854 or e-mail mphotline.fsis@usda.gov. Their Web site is at www.fsis.usda.gov. USDA will be taking calls on Thanksgiving Day from 8 a.m. to 2 p.m. EST.
• Kelly Whitfield RD , LD, CDE, Family and Consumer Science Agent, is a registered dietitian, licensed dietitian and certified diabetes educators. For more information on food, nutrition, health, and family issues, contact Whitfield at the Lyon County K-State Research and Extension office at 341-3220 or email at kwhit@oznet.ksu.edu.