By MONIQUE KOERNER
Cottonwood Extension District
Fresh or Frozen?
· Allow 1 pound of turkey per person.
· Fresh turkeys: Buy 1–2 days before cooking and keep refrigerated on a tray to catch drips. Do not buy fresh pre-stuffed turkeys—they can harbor bacteria.
· Frozen turkeys: Keep frozen until ready to thaw. Best quality within one year.
· Frozen pre-stuffed turkeys: Must display the USDA or State inspection mark. Do not thaw before cooking—cook from frozen and follow package directions. Allow 1¼ pounds per person.
Thawing Your Turkey
Three safe methods:
1. Refrigerator (40 °F or below): Allow 24 hours per 4–5 pounds.
· 4–12 lbs: 1–3 days
· 12–16 lbs: 3–4 days
· 16–20 lbs: 4–5 days
· 20–24 lbs: 5–6 days Can stay refrigerated 1–2 days after thawing.
2. Cold Water: Allow 30 minutes per pound. Change water every 30 minutes. Cook immediately after thawing.
3. Microwave: Follow the microwave’s manual for size, power, and time. Cook immediately after thawing—do not refreeze or refrigerate.
Reminder: Remove giblets before cooking.
Roasting Your Turkey
· Set oven to 325 °F or higher.
· Place turkey on a rack in a shallow roasting pan.
· Stuffing is safest cooked separately to ensure even heating. If stuffing the turkey, fill loosely and cook immediately. Stuffing must reach 165 °F.
· A whole turkey is safe when the innermost thigh, wing, and thickest breast reach 165 °F.
· Let turkey rest 20 minutes before carving.
Approximate Cooking Times (Unstuffed, 325 °F):
· 8–12 lbs: 2¾–3 hrs
· 12–14 lbs: 3–3¾ hrs
· 14–18 lbs: 3¾–4¼ hrs
· 18–20 lbs: 4¼–4½ hrs
· 20–24 lbs: 4½–5 hrs
If cooking from frozen, allow at least 50% longer.
Optional Tips
· Tuck wing tips under shoulders for even cooking.
· Add ½ cup water to the pan.
· Use a foil tent for the first 1–1½ hours to prevent overbrowning.
· Always clean hands, utensils, and surfaces after contact with raw turkey or juices.
Leftovers
· Discard turkey, stuffing, or gravy left out over 2 hours (1 hour above 90 °F).
· Refrigerate or freeze leftovers in shallow containers within 2 hours.
· Use refrigerated leftovers within 3–4 days; frozen within 2–6 months.
Reheating
· Oven: Set to 325 °F and heat turkey to 165 °F internal temperature. Add a little broth or water to keep moist.
· Microwave: Cover and rotate food; ensure internal temperature reaches 165 °F.
Need Help?
For safe cooking and storage guidance, contact:
USDA Meat and Poultry Hotline
1-888-MPHotline (1-888-674-6854)
10 a.m. – 6 p.m. ET, Monday–Friday
[email protected]
www.fsis.usda.gov
Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 785-628-9430 or [email protected]