This Thanksgiving Be Food Safe
FROM START TO FINISH Thawing Your Turkey

It is unsafe to thaw a frozen turkey at room temperature. Two safe ways to thaw your turkey are in the refrigerator or in cold water. See the chart below for estimated thawing times. Whether you have a frozen or a fresh turkey, cook it within 1 or 2 days of purchase or after thawing.

In the Refrigerator (40 °F or below) Allow approximately 24 hours for every 4 to 5 pounds.

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

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 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

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.

Cook It YourWay!

No matter which method you use to cook your turkey, use a food thermometer to insure that your turkey and stuffing are cooked to a safe minimum internal temperature of 165 °F. 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.

These times are approximate and should always be used in conjunction with a properly placed thermometer.

Approximate Whole Turkey Cooking Times Times for fresh or thawed turkey in a preheated 325 °F oven Weight Unstuffed Timing Stuffed Timing 8 to 12 pounds 2 3/4 to 3 hours 3 to 3 1/2 hours 12 to 14 pounds 3 to 3 3/4 hours 3 1/2 to 4 hours 14 to 18 pounds 3 3/4 to 4 1/4 hours 4 to 4 1/4 hours 18 to 20 pounds 4 1/4 to 4 1/2 hours 4 1/4 to 4 3/4 hours 20 to 24 pounds 4 1/2 to 5 hours 4 3/4 to 5 1/4 hours

FAMILY FEATURES What government agency is open on Thanksgiving Day? The United States Department of Agriculture on the job to protect public health through food safety. For more than 20 years, the USDAMeat and Poultry Hotline has helped Turkey Day cooks weather a variety of culinary storms and travails. In recent years, the Hotline has developed the innovative "Ask Karen" feature (AskKaren.gov) on the Web that allows consumers to type questions online and receive an immediate reply from USDA's virtual representative 24 hours a day. These efforts are just part of a long-running campaign by USDA's food safety educators to teach Americans about the dangers of foodborne illness and the importance of adopting safe cooking and food handling behaviors. The statistics show that approximately 5,000 Americans will die each year due to a foodborne illness - that's almost 14 people a day, according to the Centers for Disease Control and Prevention (CDC). Thanksgiving dinner is an ideal time to put food safety tips into practice because it is the most challenging for average American consumers to cook. Food safety considerations are often overlooked, especially since there may be several cooks preparing food for the celebration. "Food that is mishandled can cause very serious consequences for all, especially for "at-risk" groups - infants, young children, older adults, pregnant women, and people with weakened immune systems." "Thanksgiving dinner can be a challenging meal to prepare because it is so time-consuming and complex," said USDA Under Secretary for Food Safety Dr. Richard Raymond. "When you factor in thawing the turkey, cooking the turkey, preparing side dishes and desserts - and making sure guests are accounted for - it is easy to forget that food safety is the most important ingredient to making the meal an enjoyable one."

Electric Roaster Oven Generally, the cooking time and oven temperature setting are the same as for conventional cooking. 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. Always check the roaster oven's use and care manual for the manufacturer's recommended temperature setting and time.

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.

Turkeys that are 16 pounds or less are the recommended size for safe grilling. A larger turkey remains in the "Danger Zone" - between 40 and 140 °F - too long. 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.