Let's Talk Turkey!

Even though Thanksgiving is quickly approaching, if you have not started your holiday meal planning, it is not too late! While you may still pay more for your turkey this year, the good news is you should not have as much difficulty finding one as earlier expected. So, whether this is your first or fiftieth year in charge of baking the bird, these turkey tips will help make your gathering safe and tasty.  

One of the most important parts of buying a turkey is figuring out what size you need based on how many you plan to feed. Generally, you should plan for 1-1.5 lbs. per person. If you are nervous about not having enough, plan for the higher end and if needed, you can get creative with your leftovers! If you prefer to purchase a fresh turkey, you need to purchase it 1-2 days before cooking and you need to make sure you have a supplier with an availability guarantee. If you purchase a frozen turkey, remember to keep it frozen until you are ready for it to thaw. For food safety reasons, it is recommended that you not purchase a pre-stuffed turkey.

Another extremely important part of Thanksgiving planning is remembering to include time for your turkey to thaw. For every 5 lbs. of turkey, you will need roughly 24 hours of thaw time. The safest way to thaw a frozen whole turkey is in the refrigerator (set to 40^° F). Make sure you place it on the bottom shelf to prevent the spread of bacteria. A refrigerator thawed turkey is good for one to two days before cooking.

If you find yourself short on time, you can thaw your turkey in cold water or in the microwave. To thaw in cold water, allow 30 minutes per pound of turkey. Place the turkey in a leak-proof plastic bag and change the cold tap water every 30 minutes. Do not use hot water to thaw. If you choose to thaw your turkey in the microwave, follow the manufacturer’s defrosting instructions and plan to cook it immediately.

Thawing in the Refrigerator: 8 to 12 pounds = 1 to 2 days 12 to 16 pounds = 2 to 3 days 16 to 20 pounds = 3 to 4 days 20 to 24 pounds = 4 to 5 days

Thawing in Cold Water: 8 to 12 pounds = 4 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

After thawing, you should remove the bag of giblets and the neck. You do not need to rinse your turkey. Bacteria may be present inside and outside of the turkey and it cannot be washed off. The only way to destroy bacteria is to cook your turkey to at least 165^° F. Remember to wash your hands before and after handling your turkey.   

Now that you have your turkey thawed and ready to cook, you need to decide how you plan to cook it – oven, smoker, or fryer! Below are a few oven-cooking turkey tip; if you need tips on smoking or frying, please feel free to contact the Rains County Extension office.

Oven roasting is one of the most popular and easiest methods of cooking your turkey. With your oven at 325^° F, insert an oven-proof meat thermometer into the thickest part of the breast or inner thigh, add a ½ cup of water to your pan, and season your meat. Cover your turkey with a lid or aluminum foil tent for the first hour and a half to keep it moist, remove it later for a crispy skin. Recover the turkey when it reaches the desired color.

Oven Time:

• 8 to 12 pounds = 2 3/4 to 3 hours
• 12 to 14 pounds = 3 to 3 3/4 hours
• 14 to 18 pounds = 3 3/4 to 4 1/4 hours
• 18 to 20 pounds = 4 ½ to 5 hours

When cooking your turkey, temperature is the most important thing to remember. Turkey meat must reach at least 165^° F to kill harmful bacteria. Check the temperature in several areas to be safe. Insert an instant read thermometer into the thickest part of the breast, thigh (away from the bone), and innermost part of the wing, wait 20 seconds, and check the temperature. If you cook stuffing with your bird (inside or outside), it must also reach 165^° F.

Allow your cooked turkey to rest for 20 minutes before carving to allow the juices to reabsorb. Resting your turkey will also make it easier to carve. Store any leftovers in the refrigerator within two hours of preparation or one hour if the temperature outside is above 90^° F. Properly refrigerated leftovers should be used within three to four days and frozen leftovers should be used within 6 months for best quality.

If you have questions or concerns, please contact me, (903) 473-4580 or email Sarah.Latham@ag.tamu.edu. To view upcoming events or additional information please visit https://rains.agrilife.org/ or follow Rains County AgriLife on Facebook.