Fresh or Frozen?
Fresh Turkeys
Allow 1 pound of turkey per person.
Buy your turkey only 1 to 2 days before you plan to cook it.
Keep it stored in the refrigerator until you're ready to cook it. Place it on a tray or in a pan to catch any juices that may leak.
Do not buy fresh pre-stuffed turkeys. If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly.
Frozen Turkeys
Allow 1 pound of turkey per person.
Keep frozen until you're ready to thaw it.
Turkeys can be kept frozen in the freezer indefinitely; however, cook within 1 year for best quality.
See "Thawing Your Turkey" for thawing instructions.
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 can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen.
Allow 1 1/4 pounds of turkey per person.
Thawing Your Turkey
There are three ways to thaw your turkey safely — in the refrigerator, in cold water, or in the microwave oven. For microwave Check your owner's manual for the size turkey that will fit in your microwave oven, the minutes per pound and power level to use for thawing.
Remove all outside wrapping.
Place on a microwave-safe dish to catch any juices that may leak.
Cook your turkey immediately. Do not refreeze or refrigerate your turkey after thawing in the microwave oven.
Tuck wing tips under the shoulders of the bird for more even cooking. This is referred to as "akimbo."
Add 1/2 cup of water to the bottom of the pan.
If your roasting pan does not have a lid, you may place a tent of heavy-duty aluminum foil over the turkey for the first 1 to 1 ½ hours. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter. To prevent overbrowning, foil may also be placed over the turkey after it reaches the desired color.
If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking. For turkey breasts, place thermometer in the thickest part. For whole turkeys, place in the thickest part of the inner thigh. Once the thigh has reached 165 °F, check the wing and the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 °F throughout the product.
If using an oven cooking bag, follow the manufacturer's guidelines on the package.
REMEMBER! Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.
