How to Thaw a Turkey and other Turkey Tips

These are some helpful tips and guides for selecting, thawing and cooking turkey.

Difficulty: Easy

Instructions

Things You'll Need:

• Fresh or Frozen Turkey
• Roasting Pan
• Meat Thermometer

1. 

   When selecting a turkey size, figure 1 lb of turkey per person you are planning to serve. So 6 people would be a 6 lb turkey. For a smaller group of 2-4 persons, consider buying a boneless turkey breast. The younger, smaller turkey is more tender and mild flavored.

2. 

   THAWING A TURKEY IN THE REFRIGERATOR: 8-12 lb= 1 TO 2 days / 12-16 lb= 2 TO 3 days / 16-20 lb= 3 TO 4 days / 20-24 lb= 4 TO 5 days.
   
   Pieces of a large turkey: (quarter, half breast)= 1 TO 2 days.

3. THAWING A TURKEY IN COLD WATER: If you don't have days to thaw a turkey, leave the turkey in the bag and place it in the sink or a large container and cover with cold water. Replace the cold water every 30 minutes.
   
   Thaw as follows: 8-12 lb= 4 TO 6 hours / 12-16 lb= 6 TO 9 hours / 16-20 lb= 9 TO 11 hours / 20 TO 24 lb= 11 TO 12 hours.

4. 

   Do not leave a turkey at room temperature. Refrigerate at 40 degrees or below and always wash your hands, utensils and sink after they have come in contact with a raw turkey.

5. Stuff a turkey right before cooking. Most turkeys only have enough room for about 3/4 cup of stuffing for each lb of turkey. But, you can always prepare more stuffing separately.
   
   Place a foil tent over the turkey. Bake at 350 degrees basting with the pan juices every 30 minutes. Remove the foil tent 20-30 minutes before the turkey is done in order to brown the turkey. This prevents the turkey from drying out as much and browning too soon.

6. 

   Cook a whole turkey to 180 degrees. Use a meat thermometer to check the temperature. To properly check the temperature of a turkey, you will place the thermometer into the thickest part of the inner thigh without touching the bone. This area heats the slowest and once it reaches 180 degrees your turkey is done.
   
   Cook a bone in turkey to 170 degrees.
   
   Cook a boneless turkey to 160 degrees.

7. 

   Allow your turkey to cool for about 10 to 15 minutes before carving.

Tips & Warnings

• If you have other questions, you can contact the USDA Poultry Division at the link on this page.

Resources

• US Dept of Agriculture
• Yahoo
• Butterball.com
• Photobucket
• Ain't Talkin Smack - Reviews, Tips & Hints, How To

[jillmaria]

on 9/21/2009 Thanks for these tips - 5 stars!!

[Rockney]

on 11/30/2008 Great tips on thawing! 5*

[Doodlebugs]

on 11/15/2008 Good turkey tips just in time for thanksgiving. Thanks.