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I am attempting to answer as many questions as I can think of on this page. However, if you still can't find what you need, try calling any of these numbers for assistance.

Once you have decided on the type of turkey you want to buy, the next question  is how big it should be. You can figure on 1 pound of turkey per person. If the  turkey is pre-stuffed, allow 1¼ pounds per person. This will provide generous  servings with enough left over for second day dishes.

Whether you have 4 days or 12 hours, you can safely thaw your frozen turkey  without risking bacterial growth. Thawing your turkey in the refrigerator is the  preferred method for safety reasons, but you can also thaw it in cold water or in the microwave. The  thing to remember about the cold water or refrigerator methods is that they keep your turkey cold while  thawing - the key to preventing excessive bacterial growth. No matter which method you select, cook the turkey promptly after thawing.

Frozen, prestuffed turkeys should NOT be thawed before  cooking. Frozen, unstuffed turkeys can also be cooked without being thawed. See  instructions under "Other Cooking Methods."

If necessary, you can refreeze a partially thawed turkey as long as ice crystals  are still visible in the cavity and the neck and giblets remain frozen. However,  keep in mind that thawing and refreezing can affect the juiciness and flavor of  the turkey.

You may be wondering why thawing your turkey on the kitchen counter isn't  recommended. The reason is that room temperatures fall within the danger zone of  60° F to 125° F that promotes active growth of bacteria. Left on a kitchen counter,  a frozen turkey will thaw from the outside in. As its surface warms, bacteria  multiply. In the time that elapses while the turkey is thawing, the surface  bacteria could multiply to dangerous levels. You can't rely on cooking to  destroy all bacteria. Some food poisoning organisms produce toxins that  withstand heat.

Refrigerator Method

The following chart shows how long it will take to thaw turkeys of various sizes  in the refrigerator. Simply place the turkey in its original wrap on a large cookie sheet or in a pan to catch moisture that accumulates as it thaws. If nothing will fit, you can also use several paper towels under the bird to catch moisture. Just remember to change them as needed.

Cold Water Method

If it's the day before you plan to serve your turkey and you just remembered  that it's still sitting in the freezer, don't despair. Check the wrapping to  make sure there are no tears, and simply place the bird in its unopened bag in  the sink or in a large container and cover it with cold water. If the wrapping  is torn, place the turkey in another plastic bag, close securely, and then place  in water. You will need to change the water frequently to assure safe but  effective thawing. The National Turkey Federation recommends every 30 minutes as  a rule of thumb.

Microwave Oven

A turkey can also be thawed in a microwave oven. Since microwave ovens vary in  what they can accommodate, check the manufacturer's instruction for the size  turkey that will fit in your oven, the minutes per pound, and the power level to  use for thawing.

Before You Start

Once your turkey has thawed, it requires little preparation before cooking.  Remove the neck and giblets from the neck and/or body cavities. Wash the inside  and outside of the turkey and the giblets in cold water and drain well. To  prevent the spread of bacteria, wash your hands, utensils and sink after they  have come in contact with the raw turkey.

Basting is usually not necessary during roasting since it cannot penetrate the  turkey. Also, opening the oven door frequently prolongs the cooking time

You should not partially roast a stuffed turkey one day and complete roasting  the next. Interrupted cooking enhances the possibility of bacterial growth.

It seems every holiday season brings publicity about a new way of cooking  turkey, promising excellent results. One that has been publicized recently is  long cooking at a very low temperature (250° F). This method is not recommended.  Because of the low temperature, the turkey (and stuffing) might take more than 4  hours to reach a high enough temperature to destroy bacteria, and could  therefore be unsafe. The quality of the turkey might suffer, too. During  prolonged cooking, some areas would tend to become very dry.

Testing for Doneness

First and foremost, don't trust one of those "pop-up" thermometers that come with the turkey or even the kind you purchase separately. The most reliable method for detecting when your turkey is thoroughly cooked is using a meat thermometer inserted into the thickest part of the thigh. The turkey is done when the temperature reaches 180° F to 185° F in the  inner thigh of whole turkeys and in the center of the thickest part of turkey  pieces. Stuffing temperature should reach at least 165° F. To check the stuffing,  insert the thermometer through the body cavity into the thickest part of the  stuffing and leave it for 5 minutes. the stuffing temperature will rise a few  degrees after the turkey is removed from the oven.

Another method for testing doneness is to press the fleshy part of the thigh  with protected fingers. If the meat feels soft, or if the leg moves up and down  easily and the hip joint gives readily or breaks, the turkey is done.

Doneness can also be detected by inserting a long-tined fork into the thickest  area of the inner thigh. If the juices run clear, not pink, the turkey is done.

As soon as your turkey is completely cooked, you should remove all the stuffing  from the cavities. Harmful bacteria is more likely to grow in the stuffing if it  sits in the bird after cooking. If you do not need all the stuffing for first  servings, you can put the remaining stuffing in the oven at 200° F to keep hot  until you need it

To Stuff or Not

For many people stuffing is the best part of the turkey, but it must be carefully prepared because it is warm and moist -- a perfect environment for bacteria to grow in. Stuffing can be contaminated by bacteria from eggs and shellfish in the stuffing or the turkey itself. The safest way to cook stuffing is on the stove or in the oven, but separate from the turkey. If cooking the stuffing inside the bird, loosely stuff the turkey just before you stick it in the oven with cup stuffing per pound of turkey. Use a meat thermometer to make sure the center of the stuffing reaches 165° F. A "pop-up" thermometer that comes with a turkey won't tell you the temperature of the stuffing. Avoid pre-stuffed fresh turkeys.

Traditional Oven Roasting

Using good 100% cotton string, tie drumsticks together. You can also use skewers or toothpicks to hold wingtips in toward body. Make an aluminum foil cap that covers the top of the bird and lay it over the top - press the foil lightly at the ends of the drum sticks and the neck. Place in a 325° F oven. Foil will be removed before the last 30 minutes of roasting to brown the bird. When foil is removed for browning also remove the skewers or cut band holding legs.

Roast the turkey until the meat thermometer registers 180 to185° F in the thigh. This will show you approximate cooking times, but in all cases the thermometer is your best indicator.
 

Let stand 15 minutes before slicing.

Oven Cooking Bags

Preparing a turkey in an oven cooking bag is a moist-heat cooking method that  produces a moist, tender bird. When using oven cooking bags, preheat your oven  to 350° F. Shake 1 tablespoon of flour in the bag to prevent bursting. Place  celery and onion slices in the bottom of the bag to help prevent the turkey from  sticking and to add flavor. Place the turkey on top of the vegetables, close the  bag with the enclosed tie, and make 6 half- inch slits in the top to let steam  escape. Insert meat thermometer through a slit in the bag. When your turkey is  done, cut or slit the top of the bag down the center. Loosen the bag from the  turkey so there is no sticking and carefully remove the turkey to a serving  platter.

As with the traditional oven roasting method, the turkey will be done when it  reaches 180° F to 185° F.

Roasting Chart for Fresh or Thawed Turkey Cooked in an Oven Cooking Bag
 

Using ordinary brown bags for roasting is not recommended because they may not  be sanitary. Also, the glue and ink used on brown bags have not been approved  for use as cooking materials, and may give off unhealthful fumes. Finally, as  the turkey cooks, the juices may saturate the bag, causing it to break during  cooking.

Microwave Cooking

If you intend to cook your turkey in a microwave oven, before you do your  shopping, check the manufacturer's instruction for the size bird that will fit  in your oven. Your instruction book should indicate time, power level and other  considerations for cooking the turkey.

Using an oven cooking bag during microwave cooking ensures the most even  cooking.

Outdoor Cooking

Turkey parts can be cooked on a barbecue grill; a whole turkey or turkey parts  can be cooked in a covered kettle grill. Charcoal makes a hot fire. To build  your fire, you can line the grill with heavy-duty aluminum foil to add even  cooking and ease cleanup. Stack the coals in a pyramid and follow the directions  on the lighter fluid. Once the coals are white-hot, spread the coals to form an  even layer.

When using a barbecue grill, be sure racks are 6 to 8 inches from the embers for  an even heat without too much intensity. Small turkey quarter roasts are  excellent for this method of cooking. Young fryer-roaster turkeys weighing 6 to  8 pounds can be cut into individual servings. The turkey pieces will take at  least an hour to cook, depending on their size and thickness. Turn them  occasionally while they are cooking. If they start to char, raise the grill  farther from the heat.

When using a covered grill, arrange charcoal on both sides of the fire bowl with  a drip pan in the center of the coals. Place the whole turkey on a rack over the  drip pan. Cover the grill. Add a few coals to each side of the drip pan every  hour. To give it a hickory-smoked flavor, sprinkle one-half of a cup of  water-soaked hickory chips or flakes over the coals during the last half hour of  cooking. If you prefer a heavier hickory-smoked flavor, add more chips or  flakes.

You should allow 15 to 18 minutes per pound for an unstuffed turkey cooked on a  covered grill. For a stuffed turkey, allow 18 to 24 minutes per pound.

Rotisserie Cooking

Whole turkeys (unstuffed) can be cooked on a special rotisserie that turns the  meat slowly on a rotary spit over direct heat. Since rotisseries vary greatly,  follow the directions that come with the equipment. Before turning on the spit,  be sure to balance and mount the bird. See that the turkey does not slip as the  spit turns.

To mount a whole turkey on a rotisserie spit, attach the neck skin with a skewer  to the back of the body. Tie or skewer the wings close to the body. Insert the spit through the length of the body and tighten the holding prongs. Tie the tail and drumsticks firmly to the rod. If properly balanced, the turkey should rotate evenly when the spit is turned.

Cooking A Solidly Frozen Turkey

A whole frozen turkey without giblets and neck can be roasted, braised or stewed  without thawing. Turkey parts can also be cooked without thawing. The turkey should be cooked in a preheated 325° F oven.

Cooking Giblets and Neck

To prepare the giblets and neck for cooking, wash thoroughly. Remove any  separable fat from the gizzard. If you need broth for gravy, cover the neck,  gizzard, and heart with water and simmer until tender: about 1½ hours or  more. Add the liver during the last 15 to 30 minutes of cooking, and simmer  until done.

If you don't need broth for gravy, seal the giblets and neck tightly in aluminum  foil and cook the wrapped pieces in the pan with the turkey. Giblets will cook  in about the same time as the turkey.

Although you may not feel like doing much after a big meal, be sure to refrigerate or freeze leftovers within two hours of cooking the food.  Think of the  post-cooking stage as a countdown which begins when you take the turkey out of  the oven. From that time, you have approximately 2 hours to serve and then  refrigerate or freeze the leftovers - the turkey, stuffing, and gravy. Why just  two hours? Because bacteria that cause food poisoning can multiply to  undesirable levels on perishable food left at room temperature for longer than  that. To serve the feast again, reheat leftovers to 165 F and boil soups, sauces, and gravies.

Separate leftovers into shallow containers. Turkey should be removed from the bone and stored separately from the stuffing and gravy. If you aren't going to use them immediately, freeze the leftovers. If you freeze your leftovers, be sure to use a label to mark the date that you froze the food on. This helps to prevent guessing on how long it has been frozen.

©2000 Leigh Ann Smyth. Duplication is prohibited.