Turkey Dos and Don’ts
by Lynn Russell
Whether you’re hosting a formal holiday meal for the first time or you’re a vegetarian catering to omnivorous guests, these guidelines will help ensure safe, delicious preparation of your turkey.
Do:
Choose an organically raised free-range turkey if possible. It will taste better and definitely be much healthier than one raised on a factory farm.
Do:
Thaw your turkey in the refrigerator (set it in a container or on a platter). Allow 24 hours defrosting time for each 5 lbs (2.5 kg) of turkey. Alternatively, you can thaw a turkey in a sink of cold water. The bird should be in its original wrapper, breast side down, completely submerged. Allow 30 minutes defrosting time for each pound of meat and change the water every 30 minutes. When the turkey is thawed and you are ready to commence further preparation, be sure to rinse it thoroughly inside and out. Pat dry with an unbleached paper towel; discard towel.
Don’t:
Handle other foods or objects if you have just touched raw turkey. Wash your hands thoroughly and ensure all preparation surfaces and utensils are properly cleaned immediately after use.
Don’t:
Stuff your turkey the night before! This is a HUGE no-no that could cause food poisoning.
Do:
Stuff your turkey loosely, immediately before roasting. Remove stuffing promptly after turkey is done. Following this procedure will ensure bacteria does not accumulate in the stuffing; however, if you want to be absolutely certain your stuffing is safe, you can opt to cook it separately from the bird.
Don’t:
Overcook your turkey. Many do this to ensure it is thoroughly cooked. The result is usually meat that is too dry.
Do:
Follow these guidelines to get a lovely, juicy , properly roasted turkey:
- 8 -12 lb turkey: roast 4 -4.5 hours at 325 F
- 12 – 16 lb turkey: roast at 325 F breast side down for 2.5 – 3 hours, then breast side up for 2 – 2.5 hours (total roasting time: 4.5 – 5.5 hours)
- 16 – 20 lb turkey: roast at 300 F breast side down for 5.5 – 7 hours
Note: REDUCE roasting time by five minutes per pound when cooking an UNSTUFFED turkey. Don’t forget to baste your turkey periodically throughout the cooking time.
If the leg joint moves freely, the turkey is done. When in doubt, use a temperature probe inserted into the breast or thigh, away from the bone. The temperature should reach a minimum of 180 F or 82 C. You can also use the probe to test the temperature of the stuffing which should be a minimum of 165 F or 74 C.
Do:
Cut and de-bone leftover meat from turkey as soon as possible. Store in small containers for rapid and uniform cooling. Use within 2-3 days.
Do:
Have a wonderful holiday!
