Angie Monk

Thanksgiving Day is fast approaching. The following are some reminders from the USDA Meat & Poultry Hotline to help safely serve a wonderful Thanksgiving feast this year.

TURKEY HANDLING

• Make space in the fridge or freezer (rearrange items, move shelves) for the bird.

• Purchase 1 lb. or more of turkey for each person you plan to serve. 

• Refrigerator thawing  – Leave in original packaging, place frozen turkey in a shallow pan, allow 24 hours thaw time (in the refrigerator) for each 4-5 pounds of meat.

• Cold water thawing – Leave in original packaging, place in a clean and sanitized sink or pan, submerge in cold water, change the cold water every half hour, allow a half hour thaw time for each pound of meat and cook immediately. 

• Keep the neck and giblets (if using for gravy) refrigerated until they are going to be cooked.

• Cook the turkey to an internal temperature of 165˚F, as measured by a food thermometer in the thickest part of the bird’s thigh and breast. 

• A stuffed turkey will take longer to cook than an unstuffed turkey. The stuffing inside must cook to 165˚F as well. 

• Let the turkey stand for 20 minutes after removing from the oven before carving

HANDLING LEFTOVERS

• Get leftovers into the fridge within two hours. Reheat or freeze turkey and stuffing within 3-4 days. Use gravy within 1-2 days. 

• If you slice and freeze the cooked turkey, it will keep for up to 3-4 months.

• Reheat leftovers to 165˚F, they should be hot and steaming.

• Bring gravy to a boil to reheat.

CONVENTIONAL OVEN ROASTED TURKEY 

• To roast a 12-14 lb. unstuffed turkey; it will take approximately 3.5-4 hours at 325 degrees.

• Use a food thermometer to be sure the internal temp reaches 165.

Happy Thanksgiving from the Wood County Extension Office.