Turkey Basics: Safe Cooking

Turkeys Are Cooking Faster Than Before

But "timing's NOT everything." Recommended cooking techniques must also be followed. A meat thermometer should be used to ensure a sufficient internal temperature has been reached to destroy bacteria and prevent foodborne illness -- as well as to prevent overcooking.

Many variables can affect the roasting time of the whole bird:

• A partially frozen bird requires longer cooking.
• Dark roasting pans cook faster than shiny metals.
• The depth and size of the pan can reduce heat circulation to all areas of the bird.
• The use of a foil tent for the entire time can slow cooking.
• Use of the roasting pan's lid speeds cooking.
• An oven cooking bag can accelerate cooking time.
• A stuffed bird takes longer to cook.
• Oven may heat food unevenly.
• Calibration of the oven's thermostat may be inaccurate.
• The rack position can have an effect on even cooking and heat circulation.
• A turkey or its pan may be too large for the oven, thus blocking heat circulation.

ROASTING INSTRUCTIONS FOR SAFETY AND DONENESS:

1. Set the oven temperature no lower than 325 °F. Preheating is not necessary.

2. Be sure the turkey is completely thawed. Times are based on fresh or completely thawed frozen birds at a refrigerator temperature of 40 °F or below.

3. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep.

Optional steps:

• Tuck wing tips back under shoulders of bird (called "akimbo").
• Add 1/2 cup water to the bottom of the pan.
• In the beginning, a tent of aluminum foil may be placed loosely over the breast of the turkey for the first 1 to 1 1/2 hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown.

4. If a meat thermometer is not available, cook stuffing in a casserole. Mix ingredients just before stuffing a turkey; stuff loosely. Additional time is required for the turkey and stuffing to reach a safe internal temperature (see chart below).

5. For safety and doneness, the internal temperature should be checked with a meat thermometer.

The temperature must reach 180 °F in the thigh of a whole turkey (center of the stuffing should reach 165 °F) before removing it from the oven. Cook a turkey breast to 170 °F.

6. Juices should be clear. In the absence of a meat thermometer, pierce an unstuffed turkey with a fork in several places; juices should be clear with no trace of pink.

7. Let the bird stand 20 minutes before removing stuffing and carving.

APPROXIMATE COOKING TIMES

UNSTUFFED

• 4 to 6 lb breast.....1 1/2 to 2 1/4 hrs
• 6 to 8 lb breast...2 1/4 to 3 1/4 hrs
• 8 to 12 lbs................2 3/4 to 3 hrs
• 12 to 14 lbs..............3 to 3 3/4 hrs
• 14 to 18 lbs........3 3/4 to 4 1/4 hrs
• 18 to 20 lbs........4 1/4 to 4 1/2 hrs
• 20 to 24 lbs..............4 1/2 to 5 hrs

STUFFED

• 8 to 12 lbs...............3 to 3 1/2 hrs
• 12 to 14 lbs..............3 1/2 to 4 hrs
• 14 to 18 lbs..............4 to 4 1/4 hrs
• 18 to 20 lbs........4 1/4 to 4 3/4 hrs
• 20 to 24 lbs........4 3/4 to 5 1/4 hrs

For Further Information Contact:
FSIS Food Safety Education and Communications Staff
Meat and Poultry Hotline:

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

Food Safety and Inspection Service,
Food Safety Education & Communications Staff
(202) 720-7943; Fax (202) 720-9063

USDA Food Safety Publications

Turkey Roasting Holiday Dinner Safety Index
Thanksgiving Recipes Index
Christmas Recipes Index