Turkey basics from USDA

There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.

Refrigerator Thawing

When thawing a turkey in the refrigerator:

  • Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below.
  • Place the turkey in a container to prevent the juices from dripping on other foods.
REFRIGERATOR THAWING TIMES 

Whole turkey:

  • 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

A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.

Cold Water Thawing

Allow about 30 minutes per pound.

First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product.

Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.

COLD WATER THAWING TIMES 
  • 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

A turkey thawed by the cold water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.

Microwave Thawing

Follow the microwave oven manufacturer's instruction when defrosting a turkey. Plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed.

A turkey thawed in the microwave must be cooked immediately.

A food thermometer should be used to ensure a safe minimum internal temperature of 165 °F has been reached to destroy bacteria and prevent foodborne illness.

Many variables can affect the roasting time of a whole turkey:

  • A partially frozen turkey requires longer cooking.
  • A stuffed turkey takes longer to cook.
  • The oven may heat food unevenly.
  • Temperature of the oven may be inaccurate.
  • Dark roasting pans cook faster than shiny metals.
  • The depth and size of the pan can reduce heat circulation to all areas of the turkey.
  • The use of a foil tent for the entire time can slow cooking.
  • Use of the roasting pan's lid speeds cooking.
  • An oven cooking bag can accelerate cooking time.
  • The rack position can have an effect on even cooking and heat circulation.
  • A turkey or its pan may be too large for the oven, thus blocking heat circulation.
ROASTING INSTRUCTIONS

1. Set the oven temperature no lower than 325 °F. Preheating is not necessary.

2. Be sure the turkey is completely thawed. Times are based on fresh or thawed birds at a refrigerator temperature of 40 °F or below.

3. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep.
Optional steps:

  • Tuck wing tips back under shoulders of bird (called "akimbo").
  • Add one-half cup water to the bottom of the pan.
  • In the beginning, a tent of aluminum foil may be placed loosely over the breast of the turkey for the first 1 to 1 1/2 hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown color.

4. For optimum safety, cook stuffing in a casserole. If stuffing your turkey, mix ingredients just before stuffing it; stuff loosely. Additional time is required for the turkey and stuffing to reach a safe minimum internal temperature (see chart).

5. For safety and doneness, the internal temperature should be checked with a food thermometer. The temperature of the turkey and the center of the stuffing must reach a safe minimum internal temperature of 165 °F. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast.

6. For quality, let the bird stand 20 minutes before removing the stuffing and carving the bird to allow juices to set. The turkey will carve more easily.

APPROXIMATE COOKING TIMES

(325 °F oven temperature)
 

UNSTUFFED (time in hours)

  • 4 to 6 lb. breast — 1 1/2 to 2 1/4
  • 6 to 8 lb. breast — 2 1/4 to 3 1/4
  • 8 to 12 lbs. — 2 3/4 to 3
  • 12 to 14 lbs. — 3 to 3 3/4
  • 14 to 18 lbs. — 3 3/4 to 4 1/4
  • 18 to 20 lbs. — 4 1/4 to 4 1/2
  • 20 to 24 lbs. — 4 1/2 to 5

STUFFED (time in hours)

  • 8 to 12 lbs. — 3 to 3 1/2
  • 12 to 14 lbs. — 3 1/2 to 4
  • 14 to 18 lbs. — 4 to 4 1/4
  • 18 to 20 lbs. — 4 1/4 to 4 3/4
  • 20 to 24 lbs. — 4 3/4 to 5 1/4

Food Thermometer Essential When Stuffing a Turkey

For optimal safety and uniform doneness, cook stuffing separately. However, if stuffing a turkey, it's essential to use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.

Cooking a home-stuffed turkey is riskier than cooking one not stuffed. Even if the turkey itself has reached the safe minimum internal temperature of 165 °F as measured in the innermost part of the thigh, the wing and the thickest part of the breast, the stuffing may not have reached a temperature high enough to destroy bacteria that may be present.

Bacteria can survive in stuffing that has not reached 165 °F, possibly resulting in foodborne illness.

Frozen Turkeys Stuffed at the Plant under USDA Inspection

The USDA does not recommend buying retail-stuffed, uncooked turkeys from a store or restaurant.

However, some turkeys purchased frozen have been stuffed at a plant under USDA inspection. These turkeys are safe when cooked from the frozen state as per the manufacturer's package directions.

1. Prepare Stuffing Safely

If you plan to prepare stuffing using raw meat, poultry, or shellfish, you should cook these ingredients before stuffing the turkey to reduce the risk of foodborne illness from bacteria that may be found in raw ingredients. The wet ingredients for stuffing can be prepared ahead of time and refrigerated. However, do not mix wet and dry ingredients until just before spooning the stuffing mixture into the turkey cavity.

If stuffing is prepared ahead of time, it must be cooked immediately and refrigerated in shallow containers. Do not stuff whole poultry with cooked stuffing.
 

2. Stuff Loosely

Do not cool the stuffing. Spoon it directly into the turkey cavity right after preparation. Stuff the turkey loosely — about 3/4 cup of stuffing per pound. The stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment.

Do not stuff turkeys to be grilled, smoked, fried, or microwaved.

3. Cook Immediately

Immediately place the stuffed, raw turkey in an oven set no lower than 325 °F.

4. Use a Food Thermometer

For safety and doneness, check the internal temperature of the turkey and stuffing with a food thermometer.

If the temperature of the turkey and the center of the stuffing have not reached a safe minimum internal temperature of 165 °F, further cooking will be required. Do not remove the stuffing from the turkey before it reaches 165 °F because the undercooked stuffing could contaminate the cooked meat.

Continue to cook the turkey until the stuffing is safely cooked.
 

5. Let It Rest

Let the cooked turkey stand 20 minutes before removing the stuffing and carving.


6. Refrigerate Promptly

Refrigerate the cooked turkey and stuffing within 2 hours after cooking. Place leftovers in shallow containers and use within 3 to 4 days. Reheat leftovers to a safe minimum internal temperature of 165 °F.

How much stuffing do you need to stuff meat or poultry?

For small cuts of meat or poultry, such as a boneless chicken breast, pork chop, lamb breast, crown pork roast, or roulade of beef, allow about 1/2 cup of prepared stuffing per serving.

When stuffing whole poultry, allow about 1/2 to 1 cup of prepared stuffing per pound of raw poultry. The chart lists estimates of the amount of stuffing needed for whole birds.

Weight of Whole BirdAmount of Stuffing
1 1/2 to 4 pounds1 to 3 cups
4 to 8 pounds3 to 6 cups
8 to 12 pounds6 to 9 cups
12 to 16 pounds9 to 12 cups
16 to 20 pounds12 to 15 cups
20 to 24 pounds15 to 18 cups
Stuffing baked in a casseroleAt least 1/2 cup per person
To prepare stuffing, melt butter in skillet, add onion and celery, and saute for 15 minutes. Combine bread cubes, salt, pepper and poultry seasoning with sauteed mixture. Add liquid (water or broth) and mix thoroughly. Stuff turkey and roast immediately.

Note: These amounts are generous. If all stuffing does not fit in the bird, refrigerate extra stuffing in a casserole dish. Bake, covered, the same day as it was prepared for 1 hour at 325 degrees. Do not pack stuffing too tightly in the turkey.



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