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                         November 21, 2001

Turkey Basics: Safe Cooking

Editor’s Note: The following information was compiled from the Food Safety and Inspection Service Web site at www.fsis.usda.gov.

-  Set the oven temperature no lower than 325 degrees F. Preheating the oven is not necessary.

-  Place turkey on a rack in roasting pan.

-  For safety and uniform doneness of the turkey, cook stuffing separately in a casserole and use a food thermometer (see related article).

-  If the turkey has a pop-up temperature indicator, it is also recommended that a food thermometer be used to test in several places, including the innermost part of the thigh and the center of the stuffing.

-  Many factors can affect the roasting time of a whole turkey:

   -- A frozen or partially frozen turkey takes longer to cook than a completely thawed turkey.

   -- A turkey will cook faster in a dark roasting pan.

   -- The depth and size of the pan can affect heat circulation to all areas of the turkey.

   -- The use of a foil tent for the entire cooking time can slow cooking.

   -- Putting a lid on the roasting pan speeds up the cooking.

   -- An oven cooking bag will shorten cooking time.

   -- A stuffed turkey will take longer to cook than an unstuffed turkey.

   -- Ovens may heat unevenly.

   -- The oven rack position can have an effect on even cooking and heat circulation.

The color pink in cooked turkey meat raises a "red flag" to many diners and cooks. Conditioned to be wary of cooked fresh pork that looks pink, they question the safety of cooked poultry and other meats that have a rosy blush.

The color of cooked meat and poultry is not always a sure sign of its degree of doneness. Only by using a food thermometer can one accurately determine that a meat has reached a safe temperature. Turkey, fresh pork, ground beef and veal can remain pink even after cooking to temperatures of 160 degrees F and higher. The meat of smoked turkey is always pink.

Approximate Cooking Times

Time charts are based on fresh or completely thawed turkeys at a refrigerator temperature of 40 degrees F or below. Frozen or partially thawed turkeys will take longer to cook. The cooking time for a frozen turkey will take at least 50 percent longer than the time recommended for a fully thawed turkey. These cooking times are guidelines only. Use a food thermometer to determine safe doneness.

UNSTUFFED
4 to 6 lbs. breast 1 1/2 to 2 1/4 hours
6 to 8 lbs. breast 2 1/4 to 3 1/4 hours
8 to 12 lb. turkey 2 3/4 to 3 hours
12 to 14 lb. turkey 3 to 3 3/4 hours
14 to 18 lb. turkey 3 3/4 to 4 1/4 hours
18 to 20 lb. turkey 4 1/4 to 4 1/2 hours
20 to 24 lb. turkey 4 1/4 to 5 hours

STUFFED
8 to 12 lb. turkey 3 to 3 1/2 hours
12 to 14 lb. turkey 3 1/2 to 4 hours
14 to 18 lb. turkey 4 to 4 1/4 hours
18 to 20 lb. turkey 4 1/4 to 4 3/4 hours
20 to 24 lb. turkey 4 3/4 to 5 1/4 hours

For further information, contact the Meat and Poultry Hotline at 1-800-535-4555 or the FSIS Web site at www.fsis.usda.gov.