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• If you're planning to cook a turkey for your holiday meal, be sure to check out the tips and tricks on this page to be sure you properly thaw your bird.

• Fast Facts

  1. Refrigerator thawing is preferredUSDA: Common Food Safety Questions
  2. If thawing in refrigerator allow one day of thawing time for every five poundsUSDA: Common Food Safety Questions
  3. Can also be thaw by submersing in cold water
  4. If thawing with water, change water every thirty minutesUSDA: Common Food Safety Questions
  5. Turkeys thawed in the microwave need to be cooked immediately after thawingTurkey: The Perfect Protein: Turkey Basics
  6. Make sure turkey is thawed by probing inside of turkey for iceHospitality Institute: Preparing a Safe Turkey
  7. Clean kitchen areas after thawing to kill surviving bacteria, especially if thawing by sinkHospitality Institute: Preparing a Safe Turkey

• Cooking a Turkey

  For the safest turkey and stuffing, cook stuffing in a separate pan instead of stuffing it into the turkey cavity. It's difficult to achieve the necessary temperature for both bird and stuffing, and a stuffed turkey takes much longer to cook!Hospitality Institute: Preparing a Safe Turkey

  Methods of cooking a turkey include roasting, deep frying, grilling and baking.

  Cook your turkey to an internal temperature of 165 degrees. Be sure to test the temperature by using a meat thermometer.USDA: Common Food Safety Questions

  The Hospitality Institute recommends cooking a turkey from the frozen state by removing the packaging and cooking for about one and a half hours at 325 degrees to defrost. After removing the giblets and neck you can return the turkey to the oven and cook for the regularly recommended time period.Hospitality Institute: Preparing a Safe Turkey

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