MediBid’s team wants to wish you a Happy Turkey (or Tofurkey) Day! Here is some info that might help keep you and your family safe before, during, and after the holiday festivities:
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.
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.
|Turkey Item||Refrigerator Storage||Freezer Storage|
|Fresh whole turkey||1 to 2 days||12 months|
|Fresh turkey parts||1 to 2 days||9 months|
|Ground turkey, giblets||1 to 2 days||3 to 4 months|
|Cooked turkey||3 to 4 days||4 months|
|Cooked turkey dishes||3 to 4 days||4 to 6 months|
|Turkey broth, gravy||3 to 4 days||2 to 3 months|
|Lunch meat||unopened 2 weeks;
opened 3 to 5 days
|1 to 2 months|
TIMETABLE FOR TURKEY ROASTING
(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.
|Approximate Turkey Cooking Times|
|Product||Weight||Unstuffed Timing||Stuffed Timing|
|Breast, Half||2 to 3 pounds||50 to 60 minutes||Not applicable|
|Breast, Whole||4 to 6 pounds||1½ to 2¼ hours||Not applicable|
|Breast, Whole||6 to 8 pounds||2¼ to 3¼ hours||3 to 3½ hours|
|Whole turkey||8 to 12 pounds||2¾ to 3 hours||3 to 3½ hours|
|12 to 14 pounds||3 to 3¾ hours||3½ to 4 hours|
|14 to 18 pounds||3¾ to 4¼ hours||4 to 4¼ hours|
|18 to 20 pounds||4¼ to 4½ hours||4¼ to 4¾ hours|
|20 to 24 pounds||4½ to 5 hours||4¾ to 5¼ hours|
|Drumsticks||3/4 to 1 pound each||2 to 2¼ hours||Not applicable|
|Thighs||3/4 to 1 pound each||1¾ to 2 hours||Not applicable|
|Wings, wing drumettes||6 to 8 ounces each||1¾ to 2¼ hours||Not applicable|
- Set the oven temperature no lower than 325 °F.
- Be sure turkey is completely thawed. The times are based on fresh or completely thawed birds at a refrigerator temperature.
- Place turkey breast-side up on a flat wire rack in a shallow roasting pan, 2 to 2 ½ inches deep.
Read More about Turkey handling safety from the USDA: http://www.fsis.usda.gov/Fact_Sheets/turkey_from_farm_to_table/index.asp#17