Turkey Tips

With Thanksgiving quickly approaching, it is time to plan your holiday meal. Whether this is your first or fiftieth year in charge of baking the bird, it is always a good idea to read over a few tips for cooking and safety before you get started.

Determining what size turkey you need based on how many you plan to feed is one of the most important parts of planning your Thanksgiving meal. You should plan for 1-1.5 lbs. of turkey per person. If you are nervous about not having enough, plan for the higher end because you can always get creative with 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.

If you are cooking a frozen turkey, remember 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! 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. If you do not have a meat thermometer, swing by the Rains County AgriLife Extension office.

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.

Worksite Food Safety

 As we move closer to June, we move into National Safety Month; a month dedicated to preventing causes of workplace injury. Spending so much time in our workplace lends itself to eating, cooking, and storing food in that workplace and the cornerstone of food safety is the refrigerator. 

Improperly stored food is one of the causes of 48 million cases of food borne illness in the US each year. 128,000 of those cases lead to hospitalizations and 3,000 result in death. Keeping your worksite refrigerator clean, organized, and working properly can help keep you and your co-workers healthy. Here are a few tips to remember about your refrigerator:

• Fridge Basics - For workplace refrigerators and those at home, a refrigerator thermometer is recommended to assure that the internal temperature stays at 40 degrees Fahrenheit (F) or lower. Food kept in between 40 degrees F and 140 degrees F for longer than two hours is no longer safe to eat. Such a rule is good to remember after parties and celebrations when large amounts are served. 
• Proper Placement - Raw meat, poultry and fish should be kept on the bottom of the fridge to prevent any liquids from leaking and contaminating any food, but especially food that will be consumed without cooking.  
• Cool Down Quick - Large quantities of hot food, like a pot of soup or a large cut of meat should be divided into smaller portions to cool down more efficiently, thus spending less time in the “temperature danger zone”, between 40 degrees F and 140 degrees F. Small portions of hot food can be put into the fridge and should be covered to prevent drying out and picking up odors from other foods. 
• Check Expiration Dates - Regularly check expiration dates on perishable items and discard any that are past their prime.
• Wipe Weekly - Finally, leftovers are only good for 3-4 days. Shared workplace refrigerators should be emptied of leftovers at least once a week. Shelves can be wiped down with a bleach solution (2 teaspoons of bleach and 16 ounces of water) or cleaning product containing bleach. If using a homemade bleach solution, let the product sit on the surface for two minutes, then wipe dry. 

The office refrigerator is a great convenience and can help add healthy options to your workday meals, but it is often overlooked as a place that can harm your health. Taking these steps can help make your lunchtime food safe and flavorful. And remember… when in doubt, throw it out! 

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.