With Thanksgiving just days away, we want to pass along some turkey safety tips:
Thawing a Turkey
- Refrigerate – 24 hours for every five pounds
- Cold-water Bath: 30 minutes per pound
- Microwave: follow instructions on the owner’s manual.
Washing a turkey increases the risk you will cross-contaminate germs to other foods you’re preparing. If you do choose to wash, sanitize your sink.
Stuffing a turkey – USDA does not recommend stuffing a turkey for food reasons. When stuffed it takes longer to cook.
Using an oven bag – cook at 350 degrees for:
- 8-12 lb. turkey: 1 1/2 to 2 hours.
- 12 to 16 lb. turkey: 2 to 2 1/2 hours.
- 16-20 lb. turkey: 2 1/2 to 3 hours.
- 20-24 lb. turkey: 3 to 3 1/2 hours.
- 8-12 lb. turkey: 1 1/2 to 2 hours.
- 12 to 16 lb. turkey: 2 to 2 1/2 hours.
- 16-20 lb. turkey: 2 1/2 to 3 hours.
- 20-24 lb. turkey: 3 to 3 1/2 hours.
Cooking a turkey – overnight at a lower temperature is not recommended.
When is the turkey ready – When the turkey reaches an minimum internal temperature of 165 degrees as measured by a food thermometer. Check the internal temperature in the thickest part of the breast; in innermost part of the thigh, and the innermost part of the wing. If stuffed, check the innermost part of the stuffing reaches 165 degrees.
Enjoy Thanksgiving and have a wonderful holiday weekend.
Source: FoodSafety.org