How to Cook Turkey - Important Basics
Size of Bird, Health Hazards, Storing, Thawing, Brining, Roasting
Nov 19, 2008
Every year holidays are ruined by badly cooked turkey or food poisoning. What are the basics that everyone needs to know?
What Size of Turkey?
Every family has eaten turkey leftovers. Sometimes for days! It’s always tempting to go for the biggest bird possible for a family party - it looks spectacular on the dinner table. But what size of turkey should you really buy?
A simple rule of thumb is to calculate 1 pound of turkey per person. That allows for a generous portion of meat, easily carved, with seconds or leftovers on the bone. Remember that smaller birds can be more tender with better flavor. And always make sure the turkey will fit in your oven!
Fresh Turkey or Frozen Turkey?
If it’s a question of flavor, the fact that a bird has been frozen, is less important than the question of where and how it has been reared. Like any meat, it’s a question of personal taste and budget whether you choose birds fed or special diets, or raised on smaller ranches.
The important thing is how you store and cook fresh or frozen birds.
How to Store a Fresh Turkey
- Don’t buy the bird more than a couple of days before you need it
- Keep the turkey in the refrigerator
- Store on a tray large enough to collect any juices that may seep out from it
- Avoid pre-stuffed birds, as harmful bacteria could multiply in the stuffing if it is not kept and cooked at correct temperatures.
How to Store a Frozen Turkey
- Buy as far in advance as you like, as long as you keep it frozen
- Follow the instructions on the pack for defrosting and thawing (Remember to check a week in advance of when you will need it).
Thawing a Turkey in the Refrigerator
Allow approximately 24 hours for every 4 to 5 pounds of turkey:
- 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 day
- Keep the turkey in its original wrapper
- Place it on a tray or in a pan to catch any juices that may leak
- A thawed turkey may be kept in the refrigerator for up to two days
Allow approximately 30 minutes per pound
- 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
- Wrap your turkey securely, place in a large food bag or a ziplock sweater bag and seal well, to make sure no water can reach the bird
- Place in a large tub and cover with cold water
- Change water every 30 minutes
- Cook the turkey immediately after it is thawed
Recipes and times may vary, with different approaches to preparing, but at an oven temperature or no less than 325 °F or 175 °C, the following is a reasonable guide:
Unstuffed
- 8 to 12 pounds = 2¾ to 3 hours
- 12 to 14 pounds = 3 to 3¾ hours
- 14 to 18 pounds = 3¾ to 4¼ hours
- 18 to 20 pounds = 4¼ to 4½ hours
- 20 to 24 pounds = 4½ to 5 hours
Stuffed
- 8 to 12 pounds = 3 to 3½ hours
- 12 to 14 pounds = 3½ to 4 hours
- 14 to 18 pounds = 4 to 4¼ hours
- 18 to 20 pounds = 4¼ to 4¾ hours
- 20 to 24 pounds = 4¾ to 5¼ hours
The internal temperature of the turkey and the temperature of the stuffing (if stuffed) must reach a safe minimum internal temperature of 165 °F (75°C). Always use a food thermometer to check.
Brining is an excellent way to ensure a moist and tender turkey.
Cooking times may vary if a bird has been brined.
A Final Hygiene Reminder:
- Raw turkey meat and juices contain bacteria. Always wash and clean well anything that comes into contact with the turkey or its juices - hands, utensils, the sink, plates and pans work surfaces.
Follow all the above advice for a happy and healthy festive season, and all you have to worry about is what to do with the leftovers!
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