Turkey FUNdamentals: Top Questions for Cooking a Turkey
By Diane Van, Food Safety Education Staff Deputy Director, USDA Food Safety and Inspection Service
The United States Department of Agriculture (USDA) Meat and Poultry Hotline has been answering consumer questions related to Holiday meals for over 25 years. Of course, we get the usual questions about buying, thawing and roasting a turkey. But we also get some of the same not-so-typical questions each year. You may have had these questions yourself.
How long will it take to cook two turkeys at the same time?
The cooking time is determined by the weight of one bird—not the combined weight. Use the weight of the smaller bird to determine cooking time. Use a food thermometer to check the internal temperature of the smaller bird first and then check the second bird. A whole turkey is safe when cooked to a minimum internal temperature of 165 °F 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. When cooking two turkeys at the same time make sure there is enough oven space for proper heat circulation.
How long will it take to cook a turkey weighing over 25 lbs?
To cook a large turkey use the Timetables for Turkey Roasting for an unstuffed turkey which can be found in Turkey Basics: Safe Cooking. Add 10 minutes per pound for turkeys over 24 pounds. We don’t recommend stuffing a turkey over 24 pounds. Make sure you have a heavy pan large enough to hold the turkey. Be sure to make sure there is enough space in the oven for proper heat circulation.
If a turkey has a “pop-up” temperature indicator do I still need to use a thermometer?
Pop-up temperature indicators are constructed from a food-approved nylon. The indicator pops up when the food has reached the final temperature for safety and doneness. Pop-up temperature indicators have been produced since 1965 and are reliable to within 1 to 2 °F if accurately placed in the product. But it is also suggested that the temperature be checked with a conventional food thermometer in the innermost part of the thigh and wing and the thickest part of the breast to ensure safety.
Is it safe to cook a turkey from the frozen state?
Yes, it is safe to cook a turkey from the frozen state. The cooking time will take at least 50% longer than recommended for a fully thawed turkey. Remember to remove the giblet packages during the cooking time. Remove the packages carefully with tongs or a fork.
Can I call the Meat & Poultry Hotline on Thanksgiving Day?
Yes! The Hotline will be staffed from 8 a.m. to 2 p.m. Eastern Time on Thanksgiving Day. Call us toll-free at 1-888-674-6854. (Our usual hours are Monday through Friday, from 10 a.m. to 4 p.m., Eastern Time.) You can also ask a question in English or Spanish at AskKaren.gov, available 24 hours a day.
Turkey FUNdamentals: Planning for Thanksgiving
By Diane Van, Food Safety Education Staff Deputy Director, USDA Food Safety and Inspection Service
Okay, so it’s your turn to host the annual Thanksgiving feast. Aunt Sara has been cooking turkeys for 40 years, and Cousin Rachel is a gourmet cook. Can you tackle a turkey without being traumatized?
Yes you can! Believe it or not, taking care of “Tom” isn’t that tough, and it can actually be FUN! Just follow USDA’s “Turkey FUNdamentals” and your bird will turn out fine. The USDA Meat and Poultry Hotline says that each November, both novice and experienced cooks have the same basic questions on preparing turkey. Here they are:
How Big of a Turkey Should I Buy?
You’ll need about one pound per person or a pound and a half per person if you have hearty eaters or want ample leftovers.
When Should I Buy the Turkey?
A frozen turkey can be purchased months in advance, but a fresh bird should be bought only one to two days ahead.
Should I Buy a Hen or a Tom?
Age, not gender, is the determining factor for tenderness. All turkeys in the market are young, usually four to six months old. A hen generally weighs less than 16 pounds and a tom is usually over 16 pounds.
How Long Will it Take to Thaw a Turkey?
It’s best to plan ahead and thaw your turkey in the refrigerator. The rule of thumb is 24 hours for every four to five pounds of turkey. So it will take a 20-pound bird four to five days to thaw.
If you need to speed up the thawing time, you can thaw the wrapped bird by submerging it in cold water, changing the water every 30 minutes. This takes about 30 minutes per pound. Thawing in the microwave can also save time. Follow the manufacturer’s instructions for size of bird and timing.
How Long Should I Roast the Turkey?
Cooking time will vary. A whole turkey is safe when cooked to a minimun internal temperature of 165 °F as measured with a food thermometer. Check the 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 higher internal temperatures. If it is a stuffed bird, the stuffing temperature should also reach 165 °F.
What Do I Do if the Turkey is Done an Hour Ahead of Schedule?
It is safe to hold a turkey in the oven at a reduced temperature. First use a food thermometer to make sure the bird is done. Keep the thermometer in the meat. Lower your oven temperature. Start by moving your oven setting to 200 °F. Adjust the temperature of the oven to assure that the temperature of the turkey never drops below 140 °F. Check the food thermometer at regular intervals to make sure that 140 °F is maintained and keep the bird covered so it doesn’t dry out.
What Do I Do if the Turkey is Not Done on Time?
About the only thing you can do is to keep cooking. Do not keep opening and closing the oven door to check its progress. This will only lower the oven temperature and add to the cooking time.
Can You Roast the Turkey the Day Before?
Yes. In fact, more and more people are taking this route. For safety reasons, however, once the bird is cooked it must be cut into smaller pieces and stored in shallow containers in the refrigerator. The meat can then be eaten cold or reheated when it is time to eat.
For more information about turkey, check out these resources:
- General Information about Preparing and Storing Turkey
- Turkey from Farm to Table
- Let's Talk Turkey
- Holiday Food Safety
Do You Have Questions?
If you have additional questions about cooking a turkey call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854), 10:00 am to 4:00 pm Eastern Time, Monday through Friday; 10:00 am to 2:00 pm eastern Time on Thanksgiving Day. Operators are available in English and Spanish. You can also ask questions of “Karen,” FSIS’ virtual representative, 24/7 at AskKaren.gov.
Avoid “Nightmares” on Halloween: Food Safety Tips
By Howard Seltzer, FDA Center for Food Safety and Applied Nutrition
Halloween is a fun time of year for all ages. To make sure ghosts, witches and spiders are the only things to be afraid of on Halloween, follow these food safety tips:
Safe Treats
- Give your child a good meal before trick-or-treating to prevent them from snacking on candy and treats. Urge them to wait until they get home before eating them and let you inspect the treats in their bags.
- Tell children not to accept – and especially not to eat – anything that isn’t commercially wrapped.
- Inspect all treats for signs of tampering, such as an unusual appearance or discoloration, tiny pinholes, or tears in wrappers. Throw away anything that looks suspicious.
- Parents of very young children should remove any choking hazards such as gum, peanuts, hard candies or small toys.
- Consider providing non-food treats for children that visit your home, such as coloring and activity books.
Halloween Parties
- Unpasteurized juice or cider can contain harmful bacteria such as Salmonella. To stay safe, always serve pasteurized products at your parties.
- Don't taste raw cookie dough or cake batter that contain uncooked eggs
- Keep all perishable foods chilled until serving time. These include finger sandwiches, cheese platters, fruit or tossed salads, cold pasta dishes with meat, poultry, or seafood, and cream pies or cakes with whipped-cream and cream-cheese frostings.
- Don’t leave perishable goodies out of the fridge for more than two hours (one hour in temperatures above 90°F).
- Bobbing for apples is a favorite Halloween game. Reduce the number of bacteria that might be present on apples and other raw fruits and vegetables by thoroughly rinsing them under cool running water. As an added precaution, use a produce brush to remove surface dirt.
- Try a different bobbing for apples game from FightBAC.org. Cut out apples from red construction paper. Write activities for kids to do on each apple, such as “say ABCs.” Place a paper clip on each apple and put them in a large basket. Tie a magnet to a string or make a fishing pole with a dowel rod, magnet and yarn. Let the children take turn “bobbing” with their magnet and doing the activity written on their apple. Give children a fresh apple for participating in your food-safe version of bobbing for apples.