When choosing a turkey, allow 1 pound per person. If cooking for a small number of people consider purchasing turkey parts, such as a breast or drumsticks, to decrease the amount of leftovers.
Purchase a turkey right before returning home from the grocery store. If buying a fresh turkey do so one to two days before it will be cooked. Indicators of freshness are absence of any green color, no dark wing tips, no slime on the surface and no abnormal odor.
A frozen turkey can be purchased anytime, but should be used within 12 months. Do not purchase a frozen turkey that is partially thawed or is leaking juice.
Do not thaw a turkey at room temperature. Place the frozen turkey on a tray in the refrigerator at 40 degrees. Do not remove the original wrap. Allow 24 hours of thawing time for every 5 pounds. For example, a 10 pound turkey will take at least 2 full days to thaw.
A frozen turkey also can be thawed in cold water. Submerge the entire turkey, allowing 30 minutes per pound. For example, an 8 to 12 pound turkey will take 4 to 6 hours to thaw. Change the water every 30 minutes. A thawed turkey should not be refrozen before being cooked.
Once thawed, a turkey should be rinsed with cool water both inside and out. Giblets and other turkey parts should be removed. After rinsing the turkey, clean the sink.
Prepare the turkey in a clean kitchen environment. Wash hands and utensils before and after handling the turkey. Disinfect any area in which raw meat comes into contact. Skin should be left on during cooking to keep the meat moist and juicy.
It is difficult to safely prepare dressing in a turkey cavity. Turkey and dressing cooking times are hard to coordinate. Consider preparing dressing in a casserole dish in the oven or a pan on a surface unit.
Thoroughly cook turkey at 325 degrees. Recommended cooking times should be included on food labels, but these are only guidelines. Use a meat thermometer.
The size of the baking pan also affects the heat circulating around the turkey. Dark roasting pans usually cook faster than shiny metal pans. Lids speed up cooking time, while aluminum foil tents slow cooking time.
Insert a meat thermometer into the innermost portion of the thigh or breast. The temperature should read 180 degrees. Check the temperature in more than one place. The meat should not be pink and juices should run clear. Let the turkey stand for 20 minutes before carving.
Discard any meat left out for more than two hours. Cut remaining turkey into smaller pieces and place in a shallow pan to speed cooling and protect from potentially harmful bacteria. Wrap and label leftovers and store in the refrigerator or freezer.
Serve leftover cooked turkey within three to four days. Turkey can be served either hot or cold. Serve leftover dressing within three to four days, reheating to 165 degrees.
