We have talked about how to safely thaw your turkey but now it is time to cook it.  Remember to remove the neck and giblets from the turkey cavity before cooking.  These should be cooked separately.  Follow these steps for a wonderful product.

• Set your oven temperature no lower than 325° F.
• Place your turkey on a rack in a shallow roasting pan.
• Tuck the wings under the shoulders of the bird.
• Add ½ cup of water to the bottom of the pan.
• For the first 1 hour to 1 ½ hour cover with the lid of the pan or a tent of foil.  Remove after this time for the turkey to get a nice brown color.
• Check the temperature of the turkey to make sure it has reached a safe minimum internal temperature of 165°F.  Use your meat thermometer to measure the temperature in the innermost part of the thigh and wing and the thickest part of the breast.
• Let the turkey stand for 20 minutes before carving to keep the meat juicy.
• If you are stuffing a turkey mix the ingredients just before stuffing it.  Stuff the turkey loosely; do not pack it tightly.  It will take additional baking time for a stuffed turkey and it is important to check the temperature of the stuffing as well to make sure that it reaches the 165° temperature.

The following chart will help you determine how long to cook your turkey.

Unstuffed turkey  (time in hours)

• 4 to 6 lb breast..1 ½ to 2 ¼
• 6 to 8 lb breast..2 ¼ to 3 ¼
• 8 to 12 lbs……….2 ¾ to 3
• 12 to 14 lbs……..3 to 3 ¾
• 14 to 18 lbs……..3 ¾ to 4 ¼
• 18 to 20 lbs……..4 ¼ to 4 ½
• 20 to 24 lbs……..4 ½ to 5

Stuffed turkey (time in hours)

• 8 to 12 lbs……….3 to 3 ½
• 12 to 14 lbs……..3 ½ to 4
• 14 to 18 lbs……..4 to 4 ¼
• 18 to 20 lbs……..4 ¼ to 4 ¾
• 20 to 24 lbs……..4 ¾ to 5 ¼

We hope you have a wonderful Thanksgiving!

Beth Marrs

I graduated from Iowa State University with a degree in Adult Home Economics Education. I love to cook and entertain and spend time with my family.

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Thanksgiving is just around the corner and it’s time to start thinking about thawing your turkey.   There are three safe ways to thaw a turkey:  in the refrigerator, in cold water and in the microwave oven.  Notice that thawing on the countertop is not a safe option!  If left on the countertop for more than two hours the outer layer of the turkey could be in the “Danger Zone”, temperatures where bacteria multiply rapidly even though the center may be still frozen.

After you bring your turkey home from the grocery store put it immediately in the freezer.  Do not leave it in your garage, back porch, in the car trunk or anywhere else the temperature cannot be monitored.

To thaw in the refrigerator plan on approximately 24 hours for each 4 to 5 pounds.  Put the turkey in a pan near the bottom of your refrigerator so there is no chance of the uncooked  juices dripping and contaminating other foods.  The following chart will help you determine how many days in advance you will need to take your turkey out of the freezer.

• 4 to 12 pounds…….1 to 3 days
• 12 to 16 pounds…..3 to 4 days
• 16 to 20 pounds…..4 to 5 days
• 20 to 24 pounds…..5 to 6 days

Once thawed, your turkey can remain in the refrigerator for 1 to 2 days before cooking.

To thaw a turkey using the cold water method, allow 30 minutes for each pound.  The turkey needs to be in a sealed leak proof plastic bag to prevent cross-contamination and to keep the turkey from absorbing the water.  It must be submerged in cold tap water and the water should be changed every 30 minutes until the turkey is thawed.   Here are the suggested times to defrost, based on the size of your turkey.

• 4 to 12 pounds…….2 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

Cook the turkey immediately if you are using this method to thaw.

Microwave thawing is safe if the turkey is not too large.  Follow 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.  Remove all of the outside wrapping and place it in a microwave safe dish to catch any juices that might drip.   It must be cooked immediately after thawing.

By following these thawing steps, and cooking it correctly, you can feel confident that your turkey will be safe and enjoyed by all of your guests this holiday.

Beth Marrs

I graduated from Iowa State University with a degree in Adult Home Economics Education. I love to cook and entertain and spend time with my family.

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It seems that we get busier with every passing year. A hot topic at AnswerLine this time of year is make-ahead food. Often we get calls from folks that want to enjoy their company and the holiday without the extra burden of preparing complex recipes.

Some general guidelines for make-ahead food:

1. Food safety is key!
2. Consider how advance preparation will affect the quality of the food.
3. The freezer is your friend.
4. Partially cooking food and holding it is not a good idea.
5. Handle your “pre-prepared” food safely-remember the 2 hour limit (keep hot things hot and cold things cold).
6. Some foods just need to be prepared at the last minute.

When in doubt please contact us-we are ALWAYS glad to help.

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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