Helpful Tips

Turkey Tips

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Here are some helpful turkey tips! Click the quick links below to go directly to a section.

Storing A Turkey

Frozen Turkey

  1. Keep frozen until 1-5 days before cooking. Allow for thawing time - see thawing a turkey.
  2. For a frozen stuffed turkey, follow the manufacturer's directions.
  3. For generous serving size, allow 1 to 1 1/2 lb. per person

Fresh Turkey

  1. Refrigerate immediately. Cook within 2 days.
  2. Do not buy a pre-stuffed fresh turkey.
  3. For generous serving size, allow 1 to 1 1/2 lb. per person
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Thawing A Turkey

Thawing Time In The Refrigerator (Whole Turkey)

Keep turkey in its original package and place on a tray large enough to catch any dripping juices. A good rule of thumb for defrosting: allow 24 hours for each 5 pounds.

  • 8-12 pounds........1-2 days
  • 12-16 pounds......2-3 days
  • 16-20 pounds......3-4 days
  • 20-24 pounds......4-5 days

Thawing Time In Cold Water (Whole Turkey)

Keep turkey in its original package and submerge it in cold tap water. Change the water every half hour. Rule of thumb for cold water thawing: allow 30 minutes per pound. After thawing, you may refrigerate the turkey 2 to 3 days before cooking.

  • 8-12 pounds..........4-6 hours
  • 12-16 pounds........6-9 hours
  • 16-20 pounds........9-11 hours
  • 20-24 pounds........11-12 hours
  1. A turkey may be defrosted in the microwave if it is large enough. Follow the manufacturer's instructions. Cook immediately after defrosting.
     
  2. Make sure the turkey is fully thawed to ensure even cooking.
     
  3. After thawing, remove the neck and giblets. Drain juices and blot turkey dry with paper towels.
     
  4. Wash your hands, utensils, sink and anything else that has come in contact with raw turkey.
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Stuffing A Turkey Inside And Out

Stuffing Inside The Turkey: 

Mix the stuffing just before it goes into the turkey. Do not stuff the night before roasting. Plan about 1/2 to 3/4 cup of stuffing per pound of turkey. The turkey should be stuffed loosely in both neck and body cavities. It's very important to check internal temperature of the stuffing for doneness. An oven-safe meat thermometer should be inserted directly into the stuffing and should read 165° F when stuffing is done. Cook turkey a little longer if necessary to reach this temperature.

Stuffing Outside The Turkey: 

It is recommended to cook stuffing outside the bird. Cook separately in greased, covered casserole dish in oven preheated to 325° F or more. You may be able to cook stuffing during last hour while turkey roasts.

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Roasting A Turkey

Timetable For Fresh Or Thawed Turkey In Preheated 325° F Oven.

These are approximate times and should be used along with properly placed meat thermometer. Check for doneness 1/2 hour before recommended ending times.

Cut

Weight

Unstuffed

Stuffed

Breast, Half

2 to 3 lbs.

50 to 60 minutes

not applicable

Breast, Whole

4 to 6 lbs.

1 1/2 to 1 1/4 hrs.

not applicable

Breast, Whole

6 to 8 lbs.

2 1/4 to 3 1/4 hrs.

3 to 3 1/2 hrs.

Whole Turkey

8 to 12 lbs.

2 3/4 to 3 hrs.

3 to 3 1/2 hrs.

12 to 14 lbs.

3 to 3 3/4 hrs.

3 1/2 to 4 hrs.

14 to 18 lbs.

3 3/4 to 4 1/4 hrs.

4 to 4 3/4 hrs.

18 to 20 lbs.

4 1/4 to 4 1/2 hrs.

4 1/4 to 4 3/4 hrs.  

20 to 24 lbs.

4 1/2 to 5 hrs.

4 3/4 to 5 1/4 hrs.

 Drumsticks

3/4 to 1 lb. each

2 to 2 1/4 hrs.

not applicable

 Thighs

3/4 to 1 lb. each

1 3/4 to 2 hrs.

not applicable

 Wings

6 to 8 oz. 
each

1 3/4 to 2 1/4 hrs.

not applicable

Roasting Instructions:

  • Set oven 325° F. Preheating is not necessary.
  • Place whole turkey breast side up on a rack in a shallow roasting pan.
  • Insert oven-safe meat thermometer in thickest part of thigh.
  • Final temperature for safety and doneness: 180° F in thigh, 165° F in stuffing. Juices should be clear, not pink. Turkey breast should reach 170° F. Drumsticks, thighs and wings should be fork-tender.

Optional:

  • Tuck wings back under shoulders of bird. Add 1/2 cup water to bottom of pan.
  • Cover turkey with loose tent of heavy-duty aluminum foil. Remove after first 1 to 1 1/2 hours only. Or use tent of foil after turkey has reached desired golden brown (about 2/3 done).
  • Basting is not necessary, however brushing with oil before cooking will enhance golden color.
  • Let the bird stand 20 minutes before removing the stuffing and carving.
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Deep Frying a Turkey

  • 350°F (not higher than 375°F, not lower than 275°F)
  • 3-1/2 minutes per pound of turkey
  • 1" of oil - 1 gallon of oil

Hint: Place the turkey in the deep fryer before frying begins to determine approximately how much oil you will need to heat prior to placing the turkey in the oil for the actual frying.

Equipment Needed:

You will need a 40 or 60 quart pot* with basket, a burner and propane gas tank, a candy thermometer (to measure oil temperature), and a meat thermometer (to determine doneness of turkey - preferable a 12" cooking thermometer). For added safety, have a fire extinguisher and long heat/fire proof gloves nearby.

*A turkey fryer or boiling pot (24 quart) is the most common size and is sufficient for a 13-pound bird.

Ingredients Needed

Smaller turkeys, 8 to 10 pounds, and turkey parts, such as breast, wings and thighs, are best for frying. You'll need approximately 5 gallons of oil; more for larger turkeys.

Cooking Preparations

  • Dry Run: To determine the correct amount of oil you will need, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out the water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.
  • Heat the oil to 350°F. Depending on the amount of oil used, this usually takes between 45 minutes and 1 hour.
  • While the oil is heating, prepare the turkey as desired.
  • Do not stuff turkeys for deep frying

Frying the Turkey

  • Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot.
  • Whole turkeys require approximately 3-3-1/2 minutes per pound to cook.
  • When turkey is done and if you do not have a 12" long meat thermometer, carefully remove turkey and check internal temperature with standard meat thermometer.
  • The temperature should reach 170°F in the breast.

Which type of cooking oil do I use when frying a turkey?

The oils used to fry a turkey are critical to the success of the product. Only oils that have high smoke points should be used. Such oils include peanut, canola and sunflower. peanut oil has abundant flavor and is the top choice for frying a turkey. It is not recommended to reuse this oil.

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Carving a Turkey

Use a good, sharp knife and a two-tined fork to steady the roast and follow these three steps, completing one side before starting the next.

  1. With the turkey breast up, cut through the skin between thigh and breast. Move the leg until the thigh joint is exposed, then cut through the joint to sever the leg. Place the leg on an extra platter.
     
  2. Cut through the leg and thigh joint to separate the drumstick and thigh. Serve them whole. Or if you are carving a large bird, cut the meat into thin slices parallel to their bones. Next, remove each wing, cutting through the shoulder joint where it meets the breast. Place the wings on the extra platter.
     
  3. To slice the breast, carve a deep horizontal cut toward the bone, creating a base cut on one side of the breast. Starting near the breastbone, carve thick slices vertically, cutting parallel to the rib cage and ending at the base cut. If the bird is very large, carve only one side so the meat will remain moist. Arrange the meat on a platter so it will look attractive when it is passed.
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What About Leftovers?

  1. Leftovers should be stored within two hours of cooking. 
     
  2. Cut turkey off bones. 
     
  3. Use leftover turkey within four days; stuffing and gravy in one or two days. 
     
  4. Sliced turkey meat (off the bones) may be placed in a freezer storage container, seal proof plastic bags or freezer wrap and kept frozen up to one month.
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Have Other Questions About Your Holiday Turkey?

National Turkey Federation
1-202-898-0100
www.eatturkey.com

Butterball Turkey Info Line
1-800-BUTTERBALL (1-800-288-8372)
www.butterball.com

Reynolds Turkey Tips
1-800-745-4000
www.reynoldskitchens.com

American Dietetic Association
1-800-366-1655
www.eatright.org

USDA Meat and Poultry Hotline
1-800-535-4555