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.

Are All Turkeys Inspected?

All turkeys found in retail stores are either inspected by the 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. If companies choose to have their poultry graded, they pay for this USDA service. 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.

Can Antibiotics and Hormones Be Used in Raising Turkeys?

NO HORMONES have been approved for use in turkeys. Antibiotics may be given to prevent disease and increase feed efficiency. 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.

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.

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?

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.

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 (1 hour in temperatures of 90 °F or above). It's not a good idea to try and keep the food hot longer than 2 hours.
• If holding the food 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.
• If cooked and refrigerated, keep cold food 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.

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 below, or freeze at 0 °F or below. Freezer storage times are for best quality. If frozen continuously, turkey products will be safe indefinitely.

Safe Thawing

The USDA recommends three ways to thaw 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 4-5 pounds of turkey to thaw in the refrigerator.
• Turkey may be thawed 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. Cook the turkey immediately after it thaws.
• Turkey thawed 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.

If the turkey has reached a safe minimum internal temperature of 165 °F as measured with a food thermometer in the innermost part of the thigh and wing and the thickest part of the breast, it should be safe to eat. 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.

Timetable for Turkey Cooking(325 °F oven temperature)

These times are approximate and should always be used in conjunction with a properly placed food thermometer. A whole turkey is safe cooked to a minimum internal temperature of 165 °F throughout the bird. Always use a food thermometer to check the internal temperature of your turkey and stuffing. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.

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. Let the bird stand 20 minutes before removing stuffing and carving.

Roasting Instructions

1. Set the oven temperature no lower than 325 °F.
2. Be sure turkey is completely thawed. The times are based on fresh or completely thawed birds at a refrigerator temperature.
3. Place turkey breast-side up on a flat wire rack in a shallow roasting pan, 2 to 2 ½ inches deep.

*For other methods of cooking turkey, see "Turkey: Alternate Routes to the Table."

Optional Steps:

1. Tuck wing tips back under shoulders of bird (called "akimbo").
2. Add one-half cup water to the bottom of the pan.
3. In the beginning, a tent of aluminum foil may be placed loosely over the breast of the turkey for the first 1 to 1 ½ 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.

Microwaving a Whole Turkey

1. Always check the user's manual for cooking recommendations. Times vary according to wattage.
2. A 12 to 14-pound turkey is the maximum size most microwaves can accommodate.
3. Allow 3" oven clearance on top and 2-3" of space around bird.
4. DO NOT STUFF.
5. Use an oven cooking bag for more even cooking.
6. Microwave on medium (50% power); whole turkey, 9-10 minutes per pound.
7. 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. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.
8. Let the turkey stand 20 minutes after removing from microwave before carving.

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.

The color pink in cooked turkey meat raises a "red flag" to many diners and cooks. Conditioned to be wary of cooked fresh pork that looks pink, they question the safety of cooked poultry and other meats that have a rosy blush.

Numerous callers to the USDA Meat and Poultry Hotline report being alarmed when seeing "pink." To them, it means "unsafe" or "under-done."

"I cooked my turkey until done according to the directions, but when I sliced the breast meat, it was still pink near the bone," said an Oklahoma caller. "Is it safe?"

"We had a big family argument at Thanksgiving dinner. Aunt Mildred wouldn't eat the turkey because it looked pink," reported the beleaguered cook from a Wisconsin family.

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. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F. The meat of smoked turkey is always pink.

To understand some of the causes of "pinking" or "pinkening" in fresh turkey, it's important to know first what gives meat its natural color.

Why is Poultry Lighter in Color Than Beef?

The protein myoglobin is the major pigment found in all vertebrates and can exist in various forms which determine the resulting meat color. The major reason that poultry meat is much lighter in color than beef is that it is dramatically lower in myoglobin. Also, as an animal becomes older, its myoglobin content usually increases. Turkeys today are young — 4 to 5 months old at the time of slaughter.

Why Are White & Dark Meat of Poultry Different Colors?

The pink, red or white coloration of meat is due primarily to oxygen-storing myoglobin which is located in the muscle cells and retains the oxygen brought by the blood until the cells need it. To some extent, oxygen use can be related to the bird's general level of activity: muscles that are exercised frequently and strenuously — such as the legs — need more oxygen, and they have a greater storage capacity than muscles needing little oxygen. Turkeys do a lot of standing around, but little if any flying, so their wing and breast muscles are white; their legs, dark.

What Causes Well-Done Meat to Be Pink?

Chemical Changes During Cooking

Scientists have found that pinkness occurs when gases in the atmosphere of a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give poultry a pink tinge. They are the same substances that give red color to smoked hams and other cured meats.

The presence of high levels of myoglobin, or some of its redder forms due to incomplete denaturation during heat processing, can account for poultry having a pink to red color similar to that of an undercooked product.

Natural Presence of Nitrites

Nitrites are commonly used to produce a desired pink color in traditionally cured meats such as ham or bologna. So it follows that the natural presence of nitrates and nitrites, either in the feed or water supply, used in the production of poultry are a factor in nitrite levels in the birds.

One study found that during 40 hours of storage at 40 °F, naturally occurring microorganisms converted nitrate to nitrite. It also found that the local water supply had nitrate and, thus, it could serve as a nitrate source during processing.

Young Age of Meat

Often meat of younger birds shows the most pink because their thinner skins permit oven gases to reach the flesh. The amount of fat in the skin also affects the amount of pink color. Young birds or animals also lack the shield of a fat covering.

Grilling

Meat and poultry grilled or smoked outdoors can also look pink, even when cooked to 165 °F. There may be a pink-colored rim about one-half inch wide around the outside of the cooked meat. The meat of commercially smoked turkeys is usually pink because it is prepared with natural smoke and liquid smoke flavor.

Turkeys must be kept at a safe temperature during "the big thaw." While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again.

Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer. Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored.

A package of frozen meat or poultry left thawing on the counter more than 2 hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the "Danger Zone" between 40 and 140 °F — at a temperature where foodborne bacteria multiply rapidly.

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.

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.

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

Fresh or Frozen?

Fresh Turkeys

• Allow 1 pound of turkey per person.
• Buy your turkey only 1 to 2 days before you plan to cook it.
• Keep it stored in the refrigerator until you're ready to cook it. Place it on a tray or in a pan to catch any juices that may leak.
• Do not buy fresh pre-stuffed turkeys. If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly.

Frozen Turkeys

• Allow 1 pound of turkey per person.
• Keep frozen until you're ready to thaw it.
• Turkeys can be kept frozen in the freezer indefinitely; however, cook within 1 year for best quality.
• See "Thawing Your Turkey" for thawing instructions.

Frozen Pre-Stuffed Turkeys

USDA recommends only buying frozen pre-stuffed turkeys that display the USDA or State mark of inspection on the packaging. These turkeys are safe because they have been processed under controlled conditions.

DO NOT THAW before cooking. Cook from the frozen state. Follow package directions for proper handling and cooking.

Allow 1¼ pounds of turkey per person.

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 °F or below)
Allow approximately 24 hours for every 4 to 5 pounds

4 to 12 pounds1 to 3 days

12 to 16 pounds3 to 4 days

16 to 20 pounds4 to 5 days

20 to 24 pounds5 to 6 days

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. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen.

In Cold Water
Allow approximately 30 minutes per pound

4 to 12 pounds2 to 6 hours

12 to 16 pounds6 to 8 hours

16 to 20 pounds8 to 10 hours

20 to 24 pounds10 to 12 hours

Wrap your turkey securely, making 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 immediately after 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 no lower than 325 °F.
  
• Place your turkey or turkey breast on a rack in a shallow roasting pan.
  
• For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole. Use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach a safe minimum internal temperature of 165 °F.
  
• If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.
  
• 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. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.
  
• If your turkey has a "pop-up" temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165 °F for safety.
  
• 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.

Timetables for Turkey Roasting

(325 °F oven temperature)

Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.

Unstuffed

4 to 8 pounds (breast)1½ to 3¼ hours

8 to 12 pounds2¾ to 3 hours

12 to 14 pounds3 to 3¾ hours

14 to 18 pounds3¾ to 4¼ hours

18 to 20 pounds4¼ to 4½ hours

20 to 24 pounds4½ to 5 hours

Stuffed

4 to 6 pounds (breast)Not usually applicable

6 to 8 pounds (breast)2½ to 3½ hours

8 to 12 pounds3 to 3½ hours

12 to 14 pounds3½ to 4 hours

14 to 18 pounds4 to 4¼ hours

18 to 20 pounds4¼ to 4¾ hours

20 to 24 pounds4¾ to 5¼ hours

It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Remember to remove the giblet packages during the cooking time. Remove carefully with tongs or a fork.

Optional Cooking Hints

• Tuck wing tips under the shoulders of the bird for more even cooking. This is referred to as "akimbo."
  
• Add ½ cup of water to the bottom of the pan.
  
• If your roasting pan does not have a lid, you may place a tent of heavy-duty aluminum foil over the turkey for the first 1 to 1 ½ hours. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter. To prevent overbrowning, foil may also be placed over the turkey after it reaches the desired color.
  
• If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking. For turkey breasts, place thermometer in the thickest part. For whole turkeys, place in the thickest part of the inner thigh. Once the thigh has reached 165 °F, check the wing and the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 °F throughout the product.
  
• If using an oven cooking bag, follow the manufacturer's guidelines on the package.

REMEMBER! Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.

Storing Your Leftovers

• Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours; 1 hour in temperatures above 90 °F.
• Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.
• Use refrigerated turkey, stuffing, and gravy within 3 to 4 days.
• If freezing leftovers, use within 2 to 6 months for best quality.

Reheating Your Turkey

Cooked turkey may be eaten cold or reheated.

In the Oven

• Set the oven temperature no lower than 325 °F.
• Reheat turkey to an internal temperature of 165 °F. Use a food thermometer to check the internal temperature.
• To keep the turkey moist, add a little broth or water and cover.

In the Microwave Oven

• Cover your food and rotate it for even heating. Allow standing time.
• Check the internal temperature of your food with a food thermometer to make sure it reaches 165 °F.
• Consult your microwave oven owner's manual for recommended times and power levels.

"Spatchcocking" is a fancy term for cooking a whole turkey or chicken by removing the backbone and splaying the bird out flat. Among the benefits of spatchcocking are a quicker cooking time, easier carving and a moister turkey. The turkey also takes up less room in the oven since it is flat.

To spatchcock your turkey, use sturdy kitchen shears to cut along the both sides of the turkey's backbone and remove it. Flip the bird over and flatten it by breaking the breast bone. Brush your turkey with olive oil, salt and pepper (if desired). Roast at 450 ˚F for approximately 70 minutes for a 12-pound turkey. Your turkey is safe to eat when the thermometer registers 165 ˚F in the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast.

Just as a detour causes driver to find an alternate route, circumstances can alter the chosen cooking method for a turkey. An oven may fail at an inopportune time, a power outage may occur, and more than one large food item may need cooking.

The conventional oven—the appliance most often used to cook a whole turkey—is not the only way to get the big bird cooked safely. The following methods suggested by the USDA Meat and Poultry Hotline are alternate routes for cooking a turkey safely.

Electric Roaster Oven

This tabletop appliance serves as an extra oven for cooking a turkey or large roast. Generally, the cooking time and oven temperature setting are the same as for conventional cooking. Always check the roaster oven's use and care manual for the manufacturer's recommended temperature setting and time.

Preheat the oven to at least 325 °F. Place the turkey on the roaster oven rack or other meat rack so the turkey is raised out of the juices that collect in the bottom of the oven liner. Leave the lid on throughout cooking, removing it as little as possible to avoid slowing the cooking process.

Cooking bags can be used in the roaster oven as long as the bag does not touch the sides, bottom, or lid. Follow directions given by the cooking bag manufacturer, and use a food thermometer to be sure the temperature in the innermost part of the thigh and wing and the thickest part of the breast reaches the safe minimum internal temperature of 165 °F.

Do Not Cook in Brown Paper Bags

Do notuse brown paper bags from the grocery or other stores for cooking. They are not sanitary, may cause a fire, and may emit toxic fumes. Intense heat may cause a bag to ignite, causing a fire in the oven and possibly contaminating the turkey. The ink, glue, and recycled materials in paper bags may emit toxic fumes when they are exposed to heat. Instead, use commercial oven cooking bags.

Grilling a Turkey

Outdoor cooking of a big bird for the holiday meal is becoming a popular cooking method. During grilling, a turkey cooks by indirect heat in an outdoor covered gas or charcoal grill and a pan of water is placed beneath the grilling surface to catch the fat and juices that drip from the turkey as it cooks. Cooking is done by the hot, smoky, steamy air.

Covered Gas Grill

Gas grills are very popular. The gas heat can be supplied by either propane tanks or by natural gas piped from the home.

If your gas grill has only one large burner, place a pan of water under the grate to create indirect heat. Place the turkey in a roasting pan and place on top of the grill.

If the grill has two or three burners, the turkey should be placed away from the flame. This can be done by turning off one of the burners and placing the turkey in that area. When using a gas grill, always follow manufacturer's directions for cooking times.

Covered Charcoal Grill

When cooking a whole turkey in a covered charcoal grill, do not stuff the turkey. Because cooking is at a low temperature, it can take too long for the temperature of the stuffing to reach 165 °F. Also, smoked stuffing has an undesirable flavor.

Begin with clean equipment and a good quality charcoal. Build a pyramid of charcoal to one side. Ignite the charcoal, and let the coals get red hot. Place an appliance thermometer on the food rack to monitor the air temperature inside the grill. When the charcoal has developed white powdery ash—about 20 to 30 minutes—and the air temperature reaches 225 to 300 °F, place a drip pan with water in it to create moist, hot steam for cooking, in the center of the grill beneath where the turkey will be set and carefully push the hot coals evenly around the edge. Position the grill rack and place the prepared turkey on it (breast side up). Then place the cover on the grill.

Replenish with about 15 briquettes every hour as needed to maintain 225 to 300 °F. If desired, add water-soaked hardwood or fruitwood, in the form of chunks or chips, to add flavor to the turkey as it is cooking. Do not use a softwood (pine, fir, cedar, or spruce) because it gives the food a turpentine flavor and coats it with a black pitch or resin.

Cooking times depend on many factors: the size and shape of the turkey, the distance from the heat, temperature of the coals, and the temperature of the outside air. Always use a food thermometer. The turkey is done 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. Estimate 15 to 18 minutes per pound if using a covered grill. A whole turkey can be successfully cooked, provided the turkey is not stuffed and has been completely thawed.

Smoking a Turkey

Most smokers are cylinder-shaped devices and use either electricity, gas, or charcoal for heat. Follow manufacturer's directions for gas or electric smokers.

Charcoal smokers have two pans—one for charcoal and one for liquid. Smokers require a liquid to create the moist, hot smoke needed for cooking. When using a charcoal smoker, fill the pan for liquid with water, wine, apple juice, or the liquid you desire. Fill the charcoal pan with a good quality charcoal. Light the charcoal and place the cover on the smoker. When the smoker has reached an internal temperature of 225 to 300 °F, quickly place the turkey on the smoker rack and replace the cover. (Some smokers have built in temperature indicators. If yours does not, place an appliance thermometer on the smoker rack before starting your heat source.) Add charcoal every 1 to 2 hours, as necessary, to maintain 225 to 300 °F. Replenish the liquid as necessary. Heat and liquid are critical to maintaining the hot smoke that cooks the turkey.

When cooking with a smoker, start with clean equipment. Place the smoker in an area shielded from winds to maintain a safe cooking temperature. If desired, add water-soaked hardwood or fruitwood, in the form of chunks or chips, to add flavor to the turkey. Do not use a softwood (pine, fir, cedar, or spruce) as it gives the food a turpentine flavor and coats it with a black pitch or resin.

Cooking times depend on many factors: the size and shape of the turkey, the distance from the heat, temperature from the coals, and temperature of the outside air. Completely thaw the turkey before cooking. Estimate 20 to 30 minutes per pound if using a smoker. Do not stuff the turkey. Because smoking cooks at a low temperature, it can take too long for the temperature of the stuffing to reach 165 °F. Also, smoked stuffing has an undesirable flavor. Always use a food thermometer. 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.

Deep Fat Frying a Turkey

A whole turkey can be successfully cooked by the deep fat frying method provided the turkey is not stuffed and has been completely thawed. The turkey should be 12 pounds or less in size.

There are safety concerns when working with such a large amount of oil. Select a cooking vessel large enough to completely submerge the turkey in oil without it spilling over. The oil should cover the turkey by 1 to 2 inches. To determine the amount of oil needed, do a preliminary test using water. Place the turkey in the cooking utensil and add water to cover. Then remove the turkey and measure the amount of water. This is the amount of oil needed.

Select a safe location outdoors for deep fat frying a turkey. Heat the cooking oil to 350 °F. Slowly and carefully lower the turkey into the hot oil. Monitor the temperature of the oil with a thermometer constantly during cooking. Never leave the hot oil unattended. Allow approximately 3 to 5 minutes per pound cooking time. Remove turkey from the oil and drain oil from the cavity. Check the temperature of turkey with a food thermometer. The turkey is safely cooked when the food thermometer reaches a minimum internal temperature of 165 °F in the innermost part of the thigh and wing and the thickest part of the breast.

If the turkey is not done, immediately return the turkey to the hot oil for additional cooking. When the turkey is done, remove it from the oil and place it on a sturdy tray lined with paper towels. The skin can be golden to dark brown to almost black. Let it rest about 20 minutes before carving.

Allow the used oil to cool before pouring it into containers for refrigerator storage. The oil can be reused if it is strained, covered, and used within a month.

Cooking an Unstuffed Turkey from the Frozen State

It is safe to roast a turkey from the frozen state; however, it will take longer than a fresh or thawed bird. To determine an approximate cooking time, consult a timetable for oven-roasting a whole turkey. Use the timing for the size turkey you have; then add 50 percent of that time to the original time. (Do not smoke, grill, deep fat fry, or microwave a frozen turkey.)

Roasting time is approximate, so check the turkey often toward the end of the estimated cooking time. Insert a food thermometer in the innermost part of the thigh when it has defrosted enough to easily insert one. Cook to an internal temperature of 165 °F. The turkey is safely cooked when the food thermometer reaches a minimum internal temperature of 165 °F in the innermost part of the thigh and wing and the thickest part of the breast.

Giblet Packages.Giblet packages and the turkey neck may be found inside the turkey cavity and/or tucked under the flap of skin at the front of the breastbone. When the turkey has sufficiently defrosted, the packages can be removed carefully with tongs and/or forks during cooking.

• If the giblets were paper wrapped before being inserted into the turkey cavity at the plant-which is the case with most whole birds-there is no safety concern if they cook completely inside the bird.
• If giblets were packed in a plastic bag, and the bag has been altered or melted by the cooking process, do not use the giblets or the turkey because harmful chemicals may have leached into the surrounding meat. If the plastic bag was not altered, the giblets and turkey should be safe to use.

Do Not Cook a Frozen Turkey in an Oven Cooking Bag or in the Microwave.It is not recommended to cook a turkey from the frozen state in an oven cooking bag. It is unsafe to open the bag to remove the giblets during cooking because scalding may occur. Also, spilled juices and fat may cause an oven fire.

Cooking a frozen turkey in the microwave is not recommended because it can cook unevenly and might not reach a safe internal temperature throughout. The turkey may, however, be thawed (using the defrost setting) in the microwave. Cook the turkey immediately after thawing.

Microwaving a Turkey

Turkeys can be successfully cooked in a microwave oven—whole or in parts. Turkey parts can be cooked in a dish with a lid, or cover the dish with plastic wrap and vent the top. Timing can vary because of wattage differences, so follow the recommendations in the owner's manual. A 12- to 14- pound turkey is the maximum size most microwaves can accommodate. Microwaves sometimes cook a whole turkey unevenly, so microwaving it in an oven cooking bag aids in even heat distribution. Microwaving a stuffed turkey is not recommended. The stuffing may not be cooked to the proper internal temperature when the turkey itself is done. Cook the stuffing in a separate casserole.

Allow 3 inches oven clearance on top and 2 to 3 inches of space around the bird. The time for cooking a turkey in the microwave is 9 to 10 minutes per pound on medium (50%) power. Rotate the bird during cooking to ensure even cooking.

If the bird is defrosted in the microwave, cook it immediately. Always use a food thermometer to determine doneness. The turkey is safely cooked when the food thermometer reaches a minimum internal temperature of 165 °F in the innermost part of the thigh and wing and the thickest part of the breast. After removing from the microwave, let the turkey stand 20 minutes before carving it.

Cooking Turkey in a Pressure Cooker

The availability of turkey parts such as breasts, legs, and thighs makes it possible to cook turkey in an old favorite, the pressure cooker. Used since the 1930's, a pressure cooker is a quick cooking, stove-top metal pot with a tight fitting lid bearing a dial or weighted gauge to verify the pressure.

When heated, the liquid converts to steam that, under pressure, can reach as high as 240 °F—hotter than the boiling point. As a result, food cooks in about a third or less time than conventional cooking methods. Because pressure cookers are made by various manufacturers and timing varies at altitudes above 1,000 feet, it is important to follow the manufacturer's instructions. The pressure specified must be kept constant for the recommended time, and the lid must not be removed until the pressure lowers and the pot cools.

Slow Cooking a Cut-up Turkey

A cut-up turkey can be cooked in a slow cooker or "Crockpot." ™ Cut the turkey into parts, such as breast, legs, thigh, wings, etc. Alternatively, it can be cut into quarters.

The parts or quarters should always be thawed before placing them into a slow cooker. Add turkey part(s) and desired amount of liquid. Follow the manufacturer's directions regarding the amount of liquid to add.

If possible, begin cooking on the "High" setting for an hour or more. Then turn the cooker to "Low," if desired (or continue cooking on High). The appliance should maintain a temperature of between 170 and 200 °F.

Do not remove the cover during cooking. It can take 20 to 25 minutes to regain the lost steam and temperature if the cover is removed.

Alternate Ways to Cook Turkey

Take-out Dinners Hot from the Oven

Eating Within 2 hours?

Pick up the food hot — and keep it hot. Keeping food warm is not enough. Harmful bacteria multiply fastest between 40 and 140 °F.

Set oven temperature high enough to keep the turkey at 140 °F or above. Use a food thermometer to check. Stuffing and side dishes must also stay hot (at 140 °F or above). Covering with foil will help keep the food moist.

Eating Much Later?

It's not a good idea to keep food hot longer than 2 hours. It is better if you:

• Remove all stuffing from the turkey cavity immediately and refrigerate it.
• Cut turkey into smaller pieces and refrigerate. Slice breast meat; legs and wings may be left whole.
• Refrigerate potatoes, gravy, and vegetables in shallow containers.

Reheating?

Reheat thoroughly to 165 °F or until hot and steaming. Bring gravy to a rolling boil.

In the microwave oven, cover food and rotate dish so it heats evenly. Follow the microwave manufacturer's instructions.

Cooked and Refrigerated

Keep Cold Food Cold

Refrigerate cold food as soon as you get home (always within 2 hours). Serve your meal within 3 to 4 days.

Reheating a Whole Turkey is NOT Recommended. If you plan to reheat a turkey, cut the meat into smaller pieces. Slice breast meat. Legs and wings may be left whole. Refrigerate in shallow containers.

Exception: Cooked turkeys with the USDA inspection seal on the packaging have been processed under controlled conditions. Follow package directions for reheating and storing.

Handling Leftovers

Perishable foods should not be left out of the refrigerator for more than 2 hours. Refrigerate or freeze leftovers promptly in shallow containers.

Cooked Frozen Turkey; Side Dishes

Is the USDA Inspection Seal Visible?

This seal on the label tells you the turkey was prepared in a USDA-inspected plant. Read and follow package directions for thawing, reheating, and storing.

No Handling Instructions on the Label?

Follow these steps:

• Thaw the wrapped, cooked, frozen turkey on a tray in the refrigerator. Allow about a day for every 4 to 5 pounds. Small packages such as stuffing, gravy, or potatoes will thaw in less time. Side dishes can go from the freezer to the oven.
• Once the cooked turkey thaws, eat it (either cold or reheated to 165 °F) within 3 to 4 days.
• To reheat turkey, cut the meat into small pieces. Slice the breast meat. Legs and wings may be left whole.

Storage of Leftovers

It IS safe to freeze leftover turkey and trimmings — even if you purchased them frozen. Wrap tightly for best quality. Refrigerator (40 °F or below)

• Cooked turkey — 3 to 4 days
• Cooked dishes and gravy — 3 to 4 days

Freezer (0 °F or below)

• Turkey, plain; slices or pieces — 4 mos.
• Turkey covered with broth or gravy — 6 mos.
• Cooked poultry dishes, stuffing, and gravy — 4-6 mos.

(Freezer storage times are for quality only. Frozen foods remain safe indefinitely.)

Regionally in the U.S., it's called by various names: stuffing, filling, or dressing. The ingredients used in stuffing are often regional as well. Usually based on a bread mixture, other ingredients such as grains, pasta, fruits, vegetables, shellfish, sausage, giblets, and nuts are also used. The stuffing is then spooned into the cavity of whole poultry or a pocket cut into a solid piece of meat, or spread on a flat piece of meat and then rolled. Because stuffing is an excellent medium for bacterial growth, it's important to handle it safely and cook it to a safe minimum internal temperature as measured with a food thermometer. Here are some common questions consumers ask.

How do you safely prepare stuffing?

Stuffing should not be prepared ahead. The dry and wet ingredients for stuffing can be prepared ahead of time and chilled. However, do not mix wet and dry ingredients until just before spooning the stuffing mixture into a poultry cavity, in/on other meat, or into a casserole. If stuffing a whole turkey, chicken, or other bird, spoon the stuffing in 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.

How do you safely cook stuffing?

The stuffed meat, poultry, or stuffing in a casserole should be placed immediately after preparation in an oven set no lower than 325 °F. A food thermometer should be used to ensure that the stuffing reaches the safe minimum internal temperature of 165 °F. If the stuffing is inside whole poultry, take the poultry out of the oven and let it stand 20 minutes before removing the stuffing. Refrigerate cooked poultry and stuffing within 2 hours. For meat containing small amounts of stuffing (for example: stuffed pork chops, veal breasts, or chicken breasts), meat and stuffing may be left intact when refrigerating the leftovers.

Can you prepare uncooked stuffing ahead of time and refrigerate or freeze it?

Do not refrigerate uncooked stuffing. If stuffing is prepared ahead of time, it must be either frozen or cooked immediately. To use cooked stuffing later, cool in shallow containers and refrigerate it within 2 hours. Use it within 3 to 4 days. Reheat the cooked stuffing to 165 °F just as for all leftovers. Do not stuff whole poultry with leftover cooked stuffing.

It is safe to freeze uncooked stuffing. Ingredients can be combined, put into a shallow container, and frozen immediately. To use it safely, do not thaw it before cooking. Cook the frozen stuffing until it reaches 165 °F.

Should you precook ingredients used in a stuffing?

If you plan to prepare stuffing using raw meat, poultry, or shellfish, you should precook the raw ingredients before stuffing the item to reduce the risk of foodborne illness from bacteria that may be found in raw ingredients.

Is it safe to use raw oysters as a stuffing ingredient?

If you plan to prepare oyster stuffing for your turkey, it is recommended that you cook the oysters prior to making stuffing. The stuffing should be cooked to a safe minimum internal temperature of 165 °F as measured with a food thermometer.

Is premixed stuffing purchased from the store safe to eat?

If the premixed stuffing is uncooked, it is not safe and consumers should not buy the stuffing.

If the premixed stuffing is cooked and refrigerated, the stuffing would be safe to buy. At home, reheat it to 165 °F before serving.

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.

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.

Is it safe to use cheesecloth, a stuffing cage or stuffing bags to stuff a turkey?

Yes, these products are safe to use. Stuffing cages, stuffing bags and cheesecloth are designed to hold stuffing inside the turkey cavity while it cooks. They make it easier to remove the stuffing by simply pulling the cage handle or stuffing bag out of the turkey cavity when done. Be sure to follow manufacturer instructions and make sure the stuffing is loosely packed in the cage, bag, or cheesecloth prior to cooking the turkey. Cook the turkey immediately after stuffing. Use a food thermometer to make sure the center of the stuffing and the turkey reach a safe minimum internal temperature of 165 °F.

Is it safe to put hot stuffing into a poultry cavity?

Yes. For food safety you should not cool stuffing before spooning it into a poultry cavity. It should be mixed just before stuffing and cooking the turkey.

Is pre-stuffed poultry and meat safe to buy?

Some pre-stuffed meats are safe to buy and use; some are not.

• Frozen, Pre-Stuffed, Uncooked or Cooked Poultry (Whole): If the packaging displays the USDA or State mark of inspection, it has been processed under controlled conditions and, therefore, is safe to buy. Store it in the freezer, and follow the package directions for safe handling and cooking.
• DO NOT THAW a commercially pre-stuffed frozen turkey before cooking. If this product has been placed in the refrigerator, and it has completely thawed, discard both the turkey and the stuffing. The raw stuffing introduces additional bacteria. The cool temperature of the refrigerator (usually no higher than 40 °F) discourages but does not stop the growth of harmful organisms in the turkey as it thaws. If there are ice crystals in the turkey and the stuffing is still frozen, it is safe to cook. The stuffing and the turkey should reach a safe minimum internal temperature of 165 °F as measured with a food thermometer.
• Pre-Stuffed, Uncooked Meat and Poultry (Pieces): These products are less dense than whole, stuffed poultry, so consumers can feel confident buying them. Consumers should only buy products with "best if used by" dating and directions on preparation to ensure food safety and quality. The Meat and Poultry Hotline does not recommend microwaving stuffed meat and poultry products. Some microwave ovens do not cook food evenly and "cold spots" remain, especially with the density provided by the stuffing.
• Pre-Stuffed, Cooked Turkey (Whole): If you are going to buy a pre-stuffed, cooked turkey, it should be purchased hot. To keep hot foods safe, keep them at 140 °F or above. Bacteria grow rapidly between 40 and 140 °F. Discard the turkey and stuffing if left at room temperature longer than 2 hours; 1 hour in air temperatures above 90 °F. If you plan to eat at a later time, food should be divided into smaller portions or pieces, placed in shallow containers, and refrigerated. Reheat turkey and stuffing to a safe minimum internal temperature of 165 °F as measured with a food thermometer.

Is it safe to stuff a turkey breast?
Yes, it is safe to stuff a turkey breast. Stuff just before cooking and follow the same guidelines as for stuffing a whole turkey. For more even cooking, it is recommended you cook your stuffing outside the breast in a casserole. Use a food thermometer to check the internal temperature of the stuffing. The center should reach the safe minimum internal temperature of 165 °F.

Can you stuff a turkey that will be deep-fat fried?

Do not stuff turkeys or other poultry to be deep-fat fried. Because whole poultry fries very rapidly, sufficient heat may not be conducted to the center of the stuffing to destroy any bacteria that could be present.

Why is it essential to use a food thermometer when cooking stuffed meat or poultry?

Cooking stuffed poultry, pork chops, and other meat can be somewhat riskier than cooking them unstuffed. Bacteria can survive in stuffing that has not reached the safe minimum internal temperature of 165 °F, possibly resulting in foodborne illness. Even if the meat itself has reached this temperature, the stuffing may not have reached a temperature in all areas sufficient to destroy foodborne bacteria.

If stuffing does not reach 165 °F when the meat itself is done, further cooking will be required for the stuffing to reach 165 °F.

For optimal safety and uniform doneness, cook stuffing separately.

Can you make stuffing in a slow cooker?

It is safe to make stuffing in a slow cooker if you follow these guidelines:

• The stuffing needs to be very moist.
• Fill the slow cooker loosely no more than 2/3 full.
• The lid should fit tightly on the slow cooker.
• Start cooking on the high setting for at least 1 hour before reducing the setting to low.
• Cook until the center of the stuffing reaches 165 °F as measured with a food thermometer.
• If these guidelines have not been followed, discard the stuffing.
• Consult your slow cooker manual for approximate times.
• NOTE: Never place frozen stuffing or other frozen food in a slow cooker.

Is it safe to cook a stuffed turkey by the foil-wrapped method?

Yes. Preheat the oven to 450 °F. Tear off a sheet of 18-inch wide heavy duty aluminum foil that is 2 1/2 times longer than the turkey. Place turkey, breast side up, in center of foil sheet. Stuff the turkey loosely. Bring the long sides of foil over turkey; close loosely by overlapping the ends. Turn up short sides of foil to hold in juices. Do not seal airtight. Place foil-wrapped turkey in a roasting pan that is at least 2 inches deep. Insert a food thermometer through the foil into the stuffing. The center of the stuffing must reach a minimum internal temperature of 165 °F. To brown the turkey, open and turn back the foil 30 minutes before roasting is finished. For easy slicing, cover the turkey with foil and let stand 15 minutes after removing from oven. For estimated cooking times, see the cooking chart at the end of this publication.

Is it safe to cook a stuffed turkey in an oven cooking bag?

Yes. Use only oven cooking bags manufactured and recommended for cooking meat and poultry. For stuffed turkey, add 30 minutes to the roasting times recommended for non-stuffed turkeys. The center of the stuffing must reach a safe minimum internal temperature of 165 °F as measured with a food thermometer before removing the stuffing from the poultry. For estimated cooking times, see the cooking chart at the end of this publication.

Is it safe to microwave stuffed meat or poultry?

It is safe to microwave stuffed pieces of meat, but cooking whole, stuffed poultry in a microwave oven is not recommended. Because food cooks so quickly in a microwave oven, the stuffing might not have enough time to reach the safe minimum internal temperature needed to destroy harmful bacteria.

How can I safely prepare and cook a turducken?

A "turducken" is a deboned stuffed chicken inside a deboned stuffed duck inside a deboned stuffed turkey. When preparing a turducken, safe food handling, cooking, and storage are essential to preventing foodborne illness. Make sure the birds and stuffing are not out of the refrigerator in the "Danger Zone" (temperatures between 40 and 140 °F where bacteria grow rapidly) for more than 2 hours while assembling the turducken.

Roast the turducken immediately after assembly in an oven set no lower than 325 °F. Use a food thermometer to ensure that all layers of the turducken and stuffing reach a safe minimum internal temperature of 165 °F. The thermometer should be placed in the center of the thickest parts of the turducken.

How do you handle leftover turducken?

Slice and serve the cooked turducken within 2 hours after cooking. Refrigerate any leftovers in a shallow container within 2 hours of cooking. Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is 90 °F and above).

If it won't be served within 2 hours, slice and cut it into smaller portions before putting it in a shallow container in the refrigerator. A whole cooked turducken may not cool to a safe temperature within the time needed to prevent bacterial growth.

Use within 3 to 4 days after cooking or freeze it for longer storage.

How do you handle a stuffed turkey purchased with a ready-prepared turkey dinner?

• If the dinner is picked up or delivered HOT, the food must be kept at 140 °F or above or eaten within 2 hours. It's not a good idea to try and keep the foods hot longer than 2 hours because they will dry out.
• If holding the food 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 the meat and stuffing to 165 °F.
• When picking up a cooked turkey dinner that has been chilled, do not accept a whole turkey with stuffing inside. If the turkey and stuffing were cooked and refrigerated separately, both should be safe. Keep these cold foods cold and refrigerate them immediately upon arrival at home (always within 2 hours). Serve the meal within 3 to 4 days.
• Do not reheat a whole cooked turkey. Instead, carve the cooked meat and reheat the slices or pieces.
• If the cooked turkey has a USDA inspection seal on the packaging, it has been processed under controlled conditions. Follow the package directions for reheating, and storing this product.

When should you remove stuffing from a hot, cooked turkey or chicken?

The poultry 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 the stuffing and carving the bird.

Can you refrigerate or freeze a cooked whole turkey with the stuffing inside?

USDA does not recommend refrigerating a whole, cooked turkey with stuffing inside. It would take too long for the stuffing to reach a safe temperature of 40 °F. Temperatures between 40 °F and 140 °F are in the "danger zone." For information on this food safety issue, please call the USDA Meat and Poultry Hotline at 1-888-MPHotline, 1-888-674-6854.

How do you handle leftover stuffed poultry?

For stuffing in whole poultry or a whole, bone-in turkey breast, remove all stuffing from the cavity. Place it in a sealed container and store it in the refrigerator. Use or freeze the stuffing or stuffed poultry parts within 3 to 4 days. The leftover stuffing may be reheated in the microwave or in an oven set no lower than 325 °F. Use a food thermometer to make sure the center of the stuffing reaches 165 °F.

How do you handle leftover stuffed, small pieces of meat?

A small amount of stuffing in meat (for example, stuffed pork chops, a beef roulade, or a lamb breast) may be refrigerated without removing it from the meat. Use or freeze the leftover stuffed meat within 3 to 4 days. The leftovers may be reheated in the microwave or in an oven set no lower than 325 °F. Use a food thermometer to make sure the stuffed meat reaches 165 °F in the center.

Can you reheat leftover stuffing in a slow cooker?

Leftovers should not be reheated in a slow cooker due to the length of time it takes for the leftover food to pass through the "Danger Zone," the temperatures between 40 °F and 140 °F. Reheat the stuffing in an oven set no lower than 325 °F or in a microwave oven. Once reheated, leftover stuffing may be served in a preheated slow cooker on the buffet.

STUFFED POULTRY COOKING TIMES

Cook poultry and stuffing to a safe minimum internal temperature of 165 °F as measured with a food thermometer. For whole poultry, check the internal temperature in the thigh, the wing, the thickest part of the breast, and the center of the stuffing. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

In a turkey the active muscles such as the legs store a lot of oxygen and become dark, while less active muscles like the breast remain white.

Turkeys can fly short distances — typically from ground to perch — but they are not known for their sustained flying abilities. They rely on their legs to get them around. The active muscles, such as the legs and thighs, are full of blood vessels. These blood vessels contain myoglobin (or muscle hemoglobin), which delivers oxygen to the muscles. The more myoglobin the muscles contain, the darker the muscle.

Scientists often refer to these active muscles as slow-twitch fibers. Slow-twitch fibers are built for endurance, which allows the muscles to work for long periods of time. Thus the turkey can run around all day without getting tired.

On the other hand, white meat is the result of well-rested muscles. The breast muscles, which are used for flying, are hardly used by turkeys. There is no need to have a rich supply of oxygen delivered to these muscles. Scientists refer to these types of muscles as fast-twitch fibers. Fast-twitch fibers are designed for quick bursts of energy, but they fatigue quickly. In addition, fast twitch muscles are fueled by glycogen (carbohydrate stored in body tissues) giving the muscles that immediate explosion of energy needed to move rapidly.