Turkey Topics

Answers to some common questions about buying, thawing, cooking and storing turkey.

How long will turkey last in the freezer? Is it safe to use a turkey I've had frozen since last Thanksgiving?
A whole frozen turkey can be stored in your home freezer at 0ºF for up to one year without appreciable loss of quality. To prevent freezer burn, wrap the turkey in heavy freezer paper.

Which tastes better, fresh or frozen turkey?
There is no significant difference in quality between a fresh turkey and a frozen one.

If I choose a fresh turkey, how long will it keep in my refrigerator?
You can only keep a fresh turkey refrigerated 1-2 days before cooking.

What's the safest way to stuff a turkey? Is it okay to stuff a large turkey?
You can stuff a turkey, but do it just before you put it in the oven. To save time, chop up and refrigerate your stuffing ingredients the night before roasting. Stuff the bird loosely.

What's the best way to cook a picture-perfect, delectable turkey?
There are several cooking methods which will provide a delicious, tender turkey. You can roast the bird uncovered in a 325ºF oven. This will give you drier meat but a great roasted flavor. Or you can put the turkey in an oven cooking bag for a more moist bird in a shorter time. Other cooking methods include the microwave, rotisserie or outdoor kettle grill.

How do I know when they turkey is fully cooked?
For safety and uniform doneness, it is best to cook the stuffing in a separate casserole. Use a food thermometer to check that the internal temperature of the stuffing is at least 165ºF. If you stuff the turkey, you must use a food thermometer to check the internal temperature of the turkey and the stuffing. The temperature of a whole turkey must reach 180ºF in the innermost part of the thigh, and the center of the stuffing must reach 165ºF. It is recommended that you test for these temperatures with a food thermometer even if you are using a turkey with a pop-up temperature indicator. When cooking a turkey breast, the internal temperature should reach 170ºF.

Can I cook the turkey the day before thanksgiving and then warm it up for dinner?
Cooking ahead requires special attention to safe handling. First, cook the bird to an internal temperature of 180ºF in an oven set no lower than 325ºF. Bake the stuffing separately, not inside the turkey. When roasted, let the bird stand for 15 minutes. Carve the meat off, leaving legs, thighs and wings intact if you like. Refrigerate the turkey in small, shallow containers. On Thanksgiving day, reheat the meat in a 325ºF oven or warm in the microwave. To keep meat tender when using a conventional oven, cover it with gravy or the natural cooked juices.

What's the best way to store leftovers?
Divide the turkey into small portions and store in several small containers. Turkey will keep 3-4 days in refrigerator. Use stuffing and gravy within 1-2 days. Reheat leftovers until "steamy hot", 165ºF. Bring gravy to a rolling boil before serving. For best quality, use frozen turkey, gravy, and stuffing within one month.

In the refrigerator. Plan ahead for slow, safe thawing in the refrigerator. A turkey requires at least 24 hours for every 4 to 5 pounds of weight to thaw in a refrigerator set at 40 degrees F. For an 8-12 lb. turkey allow 1 to 2 days for thawing; for a 12-16 lb. turkey allow 2 to 3 days; for a 16-20 lb. turkey allow 3 to 4 days; and for a 20-24 lb. turkey allow 4 to 5 days.

Once thawed in the refrigerator, it can remain refrigerated for a day or two before cooking. Turkey thawed in the refrigerator can be refrozen without cooking, although there may be some loss of quality.

In cold water. This method is faster than refrigerator thawing, but requires more attention. The turkey should be in leak-proof packaging or a plastic bag. Submerge the turkey in cold tap water, changing the water every 30 minutes. It will take about 30 minutes per pound. For an 8-12 lb. turkey allow 4 to 6 hours of thawing time in cold water; for a 12-16 lb. turkey: 6 to 8 hours; for a 16-20 lb. turkey: 8 to 10 hours; and for a 20-24 lb. turkey: allow 10 to 12 hours for thawing.

After thawing, cook the turkey immediately. Turkey thawed by the cold water method should be cooked before refreezing. Be sure to wash your hands, utensils, sink, and anything else that has come in contact with raw turkey.

In the microwave. After microwave thawing, cook the turkey immediately because some areas of the turkey may become warm and begin to cook. Holding partially-cooked food is never recommended because any bacteria present would not have been destroyed and may have reached temperatures at which bacteria can grow. Foods thawed in the microwave should be cooked before refreezing.

Raw turkey skin color is off white to a cream color. The color under the skin can range from pink to lavender or blue, depending on the amount of fat just under the skin. Although there is normally very little distinguishable difference in the quality and nutrition of turkeys, understanding labeling definitions can help you make informed decisions when choosing a turkey.

Basted or Self Basted. Bone-in poultry products (including whole birds) that are injected or marinated with a solution containing butter or other edible fat, broth, stock, or water, plus spices, flavor enhancers, and other approved substances must be labeled as "basted" or "self-basted". The maximum added weight of approximately 3% solution before processing is included in the net weight on the label. Labels must include a statement identifying the total quantity and common or usual name of all ingredients in the solution. In boneless products like turkey breasts or roasts the solution is limited to 8% of the weight of the meat.

Free Range or Free Roaming. In order to use these terms on a label, producers must demonstrate to USDA that the poultry has been allowed access to the outside.

Fresh Poultry. Turkeys to be sold as "fresh" must be stored at a temperature no lower than 26ºF.

Frozen Poultry. Turkeys sold as "frozen" must be stored at 0ºF or below.

Fryer-Roaster Turkey. A young turkey, usually less than 16 weeks of age and of either sex.

Hen or Tom Turkey. The sex designation of "hen" (female) or "tom" (male) turkey is optional on the label and is an indication of size rather than tenderness.

Kosher. "Kosher" may be used only on the labels of turkeys that are prepared under Rabbinical supervision.

Minimal Processing. Minimally processed could include: (a) traditional processes used to preserve food or make it safe for human consumption, e.g., smoking, roasting, freezing, drying, and fermenting; (b) processes which do not fundamentally alter the raw product and/or which only separate a whole turkey into parts or grinding of the turkey.

Natural. Turkey containing no artificial flavor or flavoring, coloring ingredient, chemical preservative, or any other artificial or synthetic ingredient and is minimally processed (a process which does not fundamentally alter the raw product) may be labeled "natural." The label must explain the use of the term "natural" (e.g., no added colorings or artificial ingredients; minimally processed).

No Antibiotics. "No antibiotics added" may be used on labels for poultry products if the producer sufficiently documents to the Food Safety Inspection Service that the animals were raised without antibiotics.

No Hormones. Hormones are not allowed in raising poultry. Therefore, the claim "no hormones added" cannot be used on the labels of poultry unless it is followed by a statement that says, "Federal regulations prohibit the use of hormones."

Organic. Meat and poultry products can be labeled "certified organic by (name of certifying entity)." The label must be pre-approved by USDA and the claim must meet certain criteria. The certifying entity must have standards that define what constitutes an "organically produced" product. Under new standards for organic food production and handling proposed earlier this year by the USDA, poultry sold as "organic" would have to meet several standards which specify use of organic feed, no hormones or antibiotics, access to outdoors.

The USDA Meat and Poultry Hotline:

• 1-800-535-4555 (Toll-free Nationwide)
• (202)720-3333 (Washington, DC area)
• 1-800-256-7072 (TDD/TTY)

Each year, Medical College of Wisconsin physicians care for more than 180,000 patients, representing nearly 500,000 patient visits. Medical College physicians practice at Children's Hospital of Wisconsin, Froedtert Memorial Lutheran Hospital, the Milwaukee VA Medical Center, and many other hospitals and clinics in Milwaukee and southeastern Wisconsin.