Let's Talk Turkey – A Guide to Safely Roasting a Turkey

Roasted turkey has been a Thanksgiving tradition since the Pilgrims and American Indians first sat down to dinner together. There are proper ways to prepare and store turkeys for safety. Here are some important tips for your Thanksgiving turkey feast.

Fresh Turkeys

  • Allow 1 pound of turkey per person.
  • Buy your fresh turkey only 1 to 2 days before you plan to cook it.
  • Keep it stored in the refrigerator until you are ready to cook it. Place it on a tray or in a pan to catch any juices that may leak.

Frozen Turkeys

  • Allow 1 pound of turkey per person.
  • Keep frozen until you are ready to thaw it.
  • Turkeys can be kept frozen in the freezer indefinitely; however, cook within 1 year for best quality.

Frozen Pre-Stuffed Turkeys
Do not buy frozen, pre-stuffed turkeys unless they have a USDA or State mark of inspection on the package. These turkeys are safe because they have been processed under controlled conditions. Other fresh, pre-stuffed turkeys may contain harmful bacteria.

DO NOT THAW pre-stuffed turkeys before cooking. Cook while they are frozen. Follow package directions for proper handling and cooking.

Thawing Your Turkey
There are three ways to thaw your turkey safely - in the refrigerator, in cold water, or in the microwave oven.

In the Refrigerator (40 ºF or below)
Allow approximately 24 hours for every 4 to 5 pounds. Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. A turkey that has been properly thawed in the refrigerator may be refrozen.

In Cold Water
Allow approximately 30 minutes per pound. Wrap your turkey securely. Make 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 as soon as it is thawed. Do not refreeze.

In the Microwave Oven

  • 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.
  • 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.

REMINDER: Remove the giblets from the turkey cavities after thawing. Cook separately.

Roasting Your Turkey

  • Set your oven temperature to 325 ºF.
  • Remember to remove the giblet packages before stuffing or cooking. Remove carefully with tongs or a fork.
  • Place your turkey or turkey breast on a rack in a shallow roasting pan.
  • Stuffing a turkey is not recommended. Instead, cook your stuffing outside the bird in a casserole.
  • If you choose to stuff your turkey, mix wet and dry ingredients just before filling the turkey. Do not fill the turkey. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165 ºF.
  • A whole turkey is safe when cooked to a minimum internal temperature of 165 ºF or higher 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.
  • If your turkey has a 'pop-up' temperature indicator, it is recommended that you also check the internal temperature of the turkey with a food thermometer.
  • For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.
  • Remove all stuffing from the turkey cavities before carving.

Timetables for Turkey Roasting
(325ºF oven temperature)

Use the timetables below to determine how long to cook your turkey. These times are approximate.

Unstuffed
4 to 8 pounds (breast) 1-1/2 to 3-3/4 hours
8 to 12 pounds 2-3/4 to 3 hours
12 to 14 pounds 3 to 3-3/4 hours
14 to 18 pounds 3-3/4 to 4-1/4 hours
18 to 20 pounds 4-1/4 to 4-1/4 hours

Stuffed
6 to 8 pounds (breast) 2-1/2 to 3-1/2 hours
8 to 12 pounds 3 to 3-1/2 hours
12 to 14 pounds 3-1/2 to 4 hours
18 to 20 pounds 4-1/4 to 4-3/4 hours

  • It is safe to cook a frozen turkey. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey.
  • Use refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days.
  • If freezing leftovers, use within 2 to 6 months for best quality.
  • REMEMBER! Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.

For information on other methods for cooking a turkey, call the USDA Meat and Poultry Hotline (in English and Spanish)
1-888- 674-6854)
TTY: 1-800-256-7072
www.fsis.usda.gov