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Food Safety of Turkey ... from Farm to Table
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In calls to the hotline, turkey is the most-often-asked-about food category by consumers. Some frequently asked
questions: "Are antibiotics and hormones used in raising turkeys? What does self-basted mean?
How long can you keep a turkey in the freezer? Is it safe to partially cook turkey at one time and
finish cooking later?" The following information answers these and many other questions about turkey.
What Is Turkey?
Turkey is a large, widely domesticated North American bird with white plumage and a bare, wattled head and neck.
The name turkey was originally applied to an African bird now known as the guinea fowl, which was believed to
have originated in Turkey. When the Europeans came upon the American turkey, they thought it was the same
bird as the African guinea fowl, and so gave it the name turkey, although the two species are quite distinct.
How Are Turkeys Raised?
Turkeys are fed a diet of mainly corn and soybean meal along with a supplement of vitamins and minerals. They
grow to full maturity in about 4 to 5 months, depending on the desired market weight.
Can Antibiotics and Hormones Be Used in Raising Turkeys?
In approving drugs for use in livestock and poultry, the Food and Drug Administration (FDA) and Food Safety
and Inspection Service (FSIS) work together. FDA sets legal limits for drug residues in meat and poultry.
FSIS enforces the limits FDA sets for drug residues. 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. FSIS randomly samples poultry at
slaughter and tests for residues. Under the Federal meat and poultry inspection laws, any raw meat or poultry
shown to contain residues above established tolerance levels is considered adulterated and must be condemned.
NO HORMONES have been approved for use in turkeys.
Are All Turkeys Inspected?
All turkeys found in retail stores are either inspected by the United States Department of Agriculture (USDA) or
by state systems which have standards equivalent to the federal government. Each turkey and its internal organs
are inspected for evidence of disease. The "Inspected for wholesomeness by the U.S. Department of Agriculture"
seal ensures that it is wholesome, properly labeled and not adulterated.
What Does the Grade Mean?
Inspection, for wholesomeness, is mandatory but grading, for quality, is voluntary. Grade A is the highest quality
and the only grade you are likely to see at the retail level. The grade shield for poultry may be found on the
following ready-to-cook products, whether chilled or frozen: whole carcasses and parts, and other boneless and/or
skinless poultry products. Grade A indicates that the poultry products are virtually free from defects such as bruises,
discolorations, and feathers. Bone-in products will have no broken bones. For whole birds and parts with skin on, there
will be no tears in the skin or exposed flesh that could dry out during cooking, and there will be a good covering of
fat under the skin. Also, whole birds and parts will be fully fleshed and meaty.
Are Additives Allowed in Fresh Turkeys?
Additives are NOT allowed on fresh turkeys or those "minimally processed" (cut into parts). However, if
turkeys are "processed" (injected with a basting solution, ground, canned, cured, smoked, dried or made
into luncheon meats), additives such as MSG, salt, or sodium erythorbate may be added but must be listed on the
label in descending order from largest to smallest amount of the ingredient.
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)."
What Does "Fresh" or "Frozen" Mean on a Turkey Label?
The term "fresh" may ONLY be placed on raw poultry that has never been below 26 °F. Poultry
held at 0 °F or below must be labeled "frozen" or "previously frozen." No
specific labeling is required on poultry between 0 and 26 °F.
This poultry label rule addresses a truth-in-labeling issue, not food safety, because most pathogenic bacteria do not
multiply or multiply very slowly at normal refrigerator temperatures. The Agency concluded that the term
"fresh" should not be used on the labeling of raw poultry products that have been chilled to the
point they are hard to the touch.
"Hen" or "Tom" Turkey — Which Is Better?
The sex designation of "hen" (female) or "tom" (male) turkey is optional on
the label, and is an indication of size. Toms are larger but both toms and hens should be equally tender.
When Can a Turkey Be Called "Free Range" or "Free Roaming?"
Producers must demonstrate to the USDA's food safety agency (FSIS) that the poultry has been allowed access to the
outside in order to be labeled "Free Range" or "Free Roaming."
What is the Age of a Young Turkey?
Turkeys of either sex that are less than 8 months of age according to present regulations are considered "young" turkeys.
How Are Turkey Products Dated?
Product dating is not required by federal regulations. However, stores and processors may voluntarily date packages of
turkey or turkey products. There are several types of dates:
- "Sell-By" date tells the store how long to display the product for sale. The product should be purchased before the date expires.
- "Best if Used By" date is recommended for best flavor or quality. It is not a purchase or safety date.
- "Use-By" date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product. A retailer may legally sell fresh or processed meat and poultry beyond the expiration date on the package as long as the product is wholesome.
What Types of Labeling Are Required on Turkeys?
The USDA Food Safety and Inspection Service (FSIS) requires safe handling instructions on packages of all raw or
partially cooked turkey products (fresh and frozen) packaged and labeled in federally and state inspected plants or
in retail stores and sold to consumers.
FSIS requires mandatory nutrition labeling for most multi-ingredient turkey products except the raw, single-ingredient
products such as turkey breast. Voluntary nutrition labeling on the raw, single-ingredient turkey product is encouraged.
As an alternative to providing nutrition information on the label, manufacturers of turkey products that fall in the
voluntary nutrition labeling category also may provide nutrition information through point-of-purchase materials,
such as pamphlets, wall posters, and videos.
Can Poultry Be Irradiated?
In 1992, the USDA approved a rule to permit irradiation of raw, fresh or frozen packaged poultry to control certain
common bacteria on raw poultry that can cause illness when poultry is undercooked or otherwise mishandled. The rule
permits irradiation at 1.5 to 3.0 kiloGray, the smallest, most practical "dose" of irradiation for bacterial
control with the goal of reducing the potential for foodborne illness.
Only small quantities of poultry have been treated. Packages of irradiated poultry would be easily recognizable at the
store because they must carry the international radiation logo as well as the words "Treated with Irradiation"
or "Treated by Irradiation."
What Foodborne Organisms Are Associated with Turkey?
Salmonella Enteritidis may be found in the intestinal tracts of livestock, poultry, dogs,
cats and other warm-blooded animals, and inside fresh shell eggs. Salmonella infections occur when a person ingests
live Salmonella bacteria, which then survive digestion and reproduce in the small intestine to numbers large
enough to cause symptoms. This strain is only one of about 2,000 kinds of Salmonella bacteria. Thorough cooking
destroys Salmonella bacteria.
Campylobacter jejuni is one of the most common causes of diarrheal illness in humans.
It is found in the intestinal tracts of chickens, turkeys, cattle, swine, sheep, dogs, cats, rodents, monkeys, some
wild birds and some asymptomatic humans. It has also been found in water, soil and sewage sludge. Avoiding cross
contamination and proper cooking prevent infection by this bacterium.
Staphylococcus aureus can be carried on human skin, in infected cuts and pimples, in nasal
passages and throats. They are spread by improper food handling. Always wash hands and utensils before preparing and
serving food. Cooked foods that will not be served immediately should be refrigerated in shallow, covered containers.
Perishable foods should not be left at room temperature more than 2 hours. Temperature abuse can allow the bacteria to
grow and produce staphylococcal enterotoxin. Thorough cooking destroys staphylococcal bacterial cells, but staphylococcal
enterotoxin is not destroyed by heat, refrigeration or freezing.
Listeria monocytogenes bacteria are common in the intestines of humans and animals and in
milk, soil, leafy vegetables, and food processing environments. It can grow slowly at refrigerator temperatures. It is
destroyed by cooking but a cooked product can be contaminated by poor personal hygiene. Observe "keep
refrigerated" and "use-by dates" on labels.
Storage and Safe Handling
Because product dates are not a guide for safe use of a product, follow
these tips for use at top quality: purchase the product before the
date expires; follow handling recommendations on product. Turkey is
kept cold during distribution to retail stores to prevent or slow
the growth of bacteria and to increase its shelf life. The grocery
should be the last stop before going home. At home, immediately put
turkey products in a refrigerator that maintains 40 °F, or freeze
at 0 °F. Freezer storage times are for best quality. If frozen
continuously, turkey products will be safe indefinitely.
| Storage Times |
| Turkey Item |
Refrigerator Storage |
Freezer Storage |
| Fresh whole turkey |
1 to 2 days |
12 months |
| Fresh turkey parts |
1 to 2 days |
9 months |
| Ground turkey, giblets |
1 to 2 days |
3 to 4 months |
| Cooked turkey |
3 to 4 days |
4 months |
| Cooked turkey dishes |
3 to 4 days |
4 to 6 months |
| Turkey broth, gravy |
1 to 2 days |
2 to 3 months |
| Lunch meat |
unopened 2 weeks;
after opened 3 to 5 days |
1 to 2 months |
Safe Handling of Ready-Prepared Turkey Dinners
- If dinner is picked up or delivered HOT, the FOOD must be kept at 140 °F or above if eating within 2 hours. It's not a good idea to try and keep the foods hot longer than 2 hours.
- If holding the foods longer than 2 hours, remove all stuffing from the turkey cavity, divide the turkey into smaller pieces and refrigerate everything in separate, shallow containers. Reheat thoroughly to 165 °F until hot and steaming.
- If cooked and refrigerated, keep cold foods cold. Refrigerate immediately upon arrival at home (always within 2 hours). Serve the meal within 2 days. Reheating a whole cooked turkey is NOT recommended. However, cooked turkeys with the USDA inspection seal on the packaging have been processed under controlled conditions. Follow package directions for reheating, and storing these products.
On cooked frozen turkey, look for the USDA inspection seal. It tells that the turkey was prepared in a USDA
inspected plant. Read and follow package directions for thawing, reheating and storing. If there are no directions on
the label, thaw the wrapped cooked frozen turkey on a tray in the refrigerator. The thawed turkey may be eaten cold.
To eat it hot, slice breast meat. Legs and wings may be left whole. Reheat thoroughly to 165 °F until hot and
steaming.
Safe Defrosting
The USDA recommends three ways to defrost turkeys: in the refrigerator, in cold water and in the microwave. Never
defrost turkey on the counter.
- It's best to plan ahead for slow, safe thawing in the refrigerator. Allow about 1 day for every 5 pounds of turkey to thaw in the refrigerator.
- Turkey may be defrosted in cold water in its airtight packaging or in a leak-proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold.
- Turkey defrosted in the microwave should be cooked 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.
Color of Turkey
RAW TURKEY skin color is off white to cream-colored. Under the skin the color ranges from a pink to a lavender blue
depending on the amount of fat just under the skin.
The color of cooked poultry is not always a sure sign of its safety. Only by using a food thermometer can one
accurately determine that poultry has reached a safe minimum internal temperature of 165 °F throughout the
product. When there is a pink color in safely cooked turkey, it is due to the hemoglobin in tissues which can form
a heat-stable color. This can also happen when smoking, grilling or oven cooking a turkey. (See "Is Pink Turkey
Meat Safe?" at http://www.fsis.usda.gov/Fact_Sheets/
Is_Pink_Turkey_Meat_Safe/index.asp)
Consult the following information for safe turkey cooking directions.
SAFE COOKING: A whole turkey is safe cooked to a minimum internal temperature of 165 °F throughout the bird.
Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. You
may want to cook to a higher final temperature for acceptability and palatability.
For optimum safety, do not stuff whole poultry. It is recommended to cook stuffing outside the bird. If stuffing
whole poultry, the center of the stuffing must reach a minimum internal temperature of 165° F. For approximate
cooking times see the following information compiled from various resources.
ROASTING TURKEY
Timetable for fresh or thawed turkey in preheated 325 °F oven
These times are approximate and should always be used in conjunction with a properly placed thermometer.
| Approximate
Turkey Cooking Times |
| Product |
Weight |
Unstuffed Timing |
Stuffed Timing |
| Breast, Half |
2 to 3 pounds |
50 to 60 minutes |
Not applicable |
| Breast, Whole |
4 to 6 pounds |
1½ to 2¼ hours |
Not applicable |
| Breast, Whole |
6 to 8 pounds |
2¼ to 3¼ hours |
3 to 3½ hours |
| Whole turkey |
8 to 12 pounds |
2¾ to 3 hours |
3 to 3½ hours |
| 12 to 14 pounds |
3 to 3¾ hours |
3½ to 4 hours |
| 14 to 18 pounds |
3¾ to 4¼ hours |
4 to 4¼ hours |
| 18 to 20 pounds |
4¼ to 4½ hours |
4¼ to 4¾ hours |
| 20 to 24 pounds |
4½ to 5 hours |
4¾ to 5¼ hours |
| Drumsticks |
3/4 to 1 pound each |
2 to 2¼ hours |
Not applicable |
| Thighs |
3/4 to 1 pound each |
1¾ to 2 hours |
Not applicable |
| Wings, wing drumettes |
6 to 8 ounces each |
1¾ to 2¼ hours |
Not applicable |
Roasting Instructions
- Set the oven temperature no lower than 325 °F. Pre-heating is not necessary.
- Be sure turkey is completely thawed. The times are based on fresh or completely thawed birds at a refrigerator temperature.
- Place turkey breast-side up on a flat wire rack in a shallow roasting pan, 2 to 2½ 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 1½ hours, then remove for browning. Or, a tent of foil may be placed
over the turkey after the turkey has reached the desired golden brown. If the foil tent is left on the entire
cooking time, it will take longer to cook.
- For optimum safety and uniform doneness, it is recommended to cook stuffing outside the bird.
If stuffed, stuff loosely with stuffing prepared just before it goes into the turkey. A stuffed bird
requires additional cooking time to reach safe minimum internal temperatures: 165° throughout the turkey and stuffing.
- The turkey is safely cooked when the food thermometer reaches a safe minimum internal
temperature of 165 °F in the innermost part of the thigh and wing and the thickest part of the breast.
The center of the stuffing should also reach 165 °F.
- Let the bird stand 20 minutes before removing stuffing and carving.
MICROWAVING A TURKEY
- Always check the user's manual for cooking recommendations.
- A 12-14 pound turkey is the maximum size most microwaves can accommodate.
- Allow 3" oven clearance on top and 2-3" of space around bird.
- DO NOT STUFF.
- Use an oven cooking bag for more even cooking.
- Microwave on medium-high (50 percent power); whole turkey, 9-10 minutes per pound.
- The turkey is safely cooked when the food thermometer reaches a safe minimum internal temperature of
165 °F in the innermost part of the thigh and wing and the thickest part of the breast before removing from oven.
- Let bird stand 20 minutes after removing from microwave before carving.
| Microwaving
Turkey Parts |
| Part |
Power Level |
Timing |
| Whole breast |
High 10-15 (first 1/3 of time);
Medium (remaining 2/3 of time) |
10 to 15 minutes per pound |
| Breast Half (bone-in) |
Medium |
11 to 15 minutes per pound |
| Breast Half (boneless) |
High (first 5 minutes);
Medium (remaining time) |
10 to 15 minutes per pound |
Drumsticks, Wings
& Thighs (bone-in) |
Medium-High |
13 to 16 minutes per pound |
| Thighs (boneless) |
Medium-High |
12 to 14 minutes per pound |
Giblets: Traditionally, turkey giblets are cooked
by simmering in water to use in flavoring soups, gravies or stuffing.
Place turkey neck, gizzard and heart in a 2-quart casserole with 3
cups of water. Cover with lid or vented plastic wrap. Microwave on
medium (50% power) 35 minutes. Add liver, re-cover and microwave on
medium 10 minutes. Once cooked, the liver will become crumbly and
the heart and gizzard will soften and become easy to chop. Cooked
giblets should have a firm texture.
Partial Cooking: Never brown or
partially cook turkey to refrigerate and finish cooking later. It
is safe to partially cook or microwave turkey if it is immediately
transferred to a hot grill to finish cooking. |
Last Modified:
April 5, 2006 |
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