Fresh or Frozen?

Fresh Turkeys

n Allow 1 pound of turkey per person.

n Buy your turkey only 1 to 2 days before you plan to cook it.

n 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.

nDo 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 

n Allow 1 pound of turkey per person.

n Keep frozen until you’re ready to thaw it.

n Turkeys can be kept frozen in the freezer indefinitely; 

however, cook within 1 year for best quality.

n See “Thawing Your Turkey” for thawing instructions.

Frozen Pre-Stuffed Turkeys

USDA recommends only buying frozen pre-stuffed 

turkeys that display the USDA or State mark of 

inspection on the packaging. These turkeys are safe 

because they have been processed under controlled 

conditions.

DO NOT THAW before cooking. Cook from 

the frozen state. Follow package directions 

for proper handling and cooking.

Allow 11⁄4 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.

In the Refrigerator (40 °F or below)

Allow approximately 24 hours for every 4 to 5 pounds

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 days

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.

In Cold Water

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, making sure the water is not able 

to leak through the wrapping. Submerge your wrapped turkey 

in cold tap water. Change the water every 30 minutes. Cook the 

turkey immediately after it is thawed. Do not refreeze.

In the Microwave Oven

n 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.

nRemove all outside wrapping.

n Place on a microwave-safe dish to catch any juices that may 

leak.

n Cook your turkey immediately. Do not refreeze or refrigerate 

your turkey after thawing in the microwave oven.

REMINDER: Remove the giblets from the turkey

cavities after thawing. Cook separately.

Roasting Your Turkey 

nSet your oven temperature no lower than 325 °F.

n Place your turkey or turkey breast on a rack in a shallow 

roasting pan.

n For optimum safety, stuffing a turkey is not recommended. 

For more even cooking, it is recommended you cook 

your stuffing outside the bird in a casserole. Use a food 

thermometer to check the internal temperature of the 

stuffing. The stuffing must reach a safe minimum internal 

temperature of 165 °F.

n If you choose to stuff your turkey, the ingredients can 

be prepared ahead of time; however, keep wet and dry 

ingredients separate. Chill all of the wet ingredients (butter/

margarine, cooked celery and onions, broth, etc.). Mix wet 

and dry ingredients just before filling the turkey cavities. Fill 

the cavities loosely. Cook the turkey immediately. Use a food 

thermometer to make sure the center of the stuffing reaches 

a safe minimum internal temperature of 165 °F.

n A whole turkey is safe when cooked to a minimum internal 

temperature of 165 °F as measured with a food thermometer. 

Check the internal temperature in the innermost part of 

the thigh and wing and the thickest part of the breast. For 

reasons of personal preference, consumers may choose to 

cook turkey to higher temperatures.

n If your turkey has a “pop-up” temperature indicator, it is 

recommended that you also check the internal temperature 

of the turkey in the innermost part of the thigh and wing 

and the thickest part of the breast with a food thermometer. 

The minimum internal temperature should reach 165 °F for 

safety.

n For quality, let the turkey stand for 20 minutes before carving 

to allow juices to set. The turkey will carve more easily.

nRemove all stuffing from the turkey cavities.

Timetables for Turkey Roasting

(325 °F oven temperature)

Use the timetables below to determine how long to cook 

your turkey. These times are approximate. Always use a food 

thermometer to check the internal temperature of your turkey 

and stuffing.

Unstuffed

4 to 8 pounds (breast) 11⁄2 to 31⁄4 hours

8 to 12 pounds 23⁄4 to 3 hours

12 to 14 pounds 3 to 33⁄4 hours

14 to 18 pounds 33⁄4 to 41⁄4 hours

18 to 20 pounds 41⁄4 to 41⁄2 hours

20 to 24 pounds 41⁄2 a 5 hours

Stuffed

4 to 6 pounds (breast) Not usually applicable 

6 to 8 pounds (breast) 21⁄2 to 31⁄2 hours

8 to 12 pounds 3 to 31⁄2 hours

12 to 14 pounds 31⁄2 to 4 hours

14 to 18 pounds 4 to 41⁄4 hours

18 to 20 pounds 41⁄4 to 43⁄4 hours

20 to 24 pounds 43⁄4 to 51⁄4 hours

It is safe to cook a turkey from the frozen state. 

The cooking time will take at least 50 percent 

longer than recommended for a fully thawed turkey. 

Remember to remove the giblet packages during the 

cooking time. Remove carefully with tongs or a fork.
Let’s Talk

Turkey

A Consumer Guide to

Safely Roasting a Turkey

U.S. Department of Agriculture

Food Safety and Inspection Service

September 2004

Slightly revised April 2010

The U.S. Department of Agriculture (USDA) prohibits discrimination in all its 

programs and activities on the basis of race, color, national origin, age, 

disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, genetic information, political beliefs, 

reprisal, or because all or part of an individual’s income is derived from any 

public assistance program. (Not all prohibited bases apply to all programs.) 

Persons with disabilities who require alternative means for communication 

of program information (Braille, large print, audiotape, etc.) should contact 

USDA’s TARGET Center at (202) 720–2600 (voice and TDD). To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 1400 

Independence Avenue, S.W., Washington, D.C. 20250–9410, or call (800) 

795–3272 (voice) or (202) 720–6382 (TDD). USDA is an equal opportunity 

provider and employer.

Optional Cooking Hints

n Tuck wing tips under the shoulders of the bird for more even 

cooking. This is referred to as “akimbo.”

n Add 1⁄2 cup of water to the bottom of the pan. 

n 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 11⁄2 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. 

n 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. 

n 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.

Storing Your Leftovers

n Discard any turkey, stuffing, and gravy left out at room 

temperature longer than 2 hours; 1 hour in temperatures 

above 90 °F.

n Divide leftovers into smaller portions. Refrigerate or freeze in 

covered shallow containers for quicker cooling.

n Use refrigerated turkey, stuffing, and gravy within 3 to 4 days. 

n If freezing leftovers, use within 2 to 6 months for best quality.

Reheating Your Turkey

Cooked turkey may be eaten cold or reheated. 

In the Oven 

n Set the oven temperature no lower than 325 °F.

n Reheat turkey to an internal temperature of 165 °F. Use a 

food thermometer to check the internal temperature.

nTo keep the turkey moist, add a little broth or water and 

cover.

In the Microwave Oven

n Cover your food and rotate it for even heating. Allow standing 

time.

n Check the internal temperature of your food with a food 

thermometer to make sure it reaches 165 °F.

n Consult your microwave oven owner’s manual for 

recommended times and power levels.

For more information about food safety 

(in English and Spanish), call:

USDA Meat and Poultry Hotline

1-888-MPHotline

1-888-674-6854 

10:00 a.m. to 4:00 p.m. Eastern time, 

Monday through Friday

E-mail: mphotline.fsis@usda.gov

Or “Ask Karen,” FSIS’ Web-based automated 

response system—available 24/7 at 

www.fsis.usda.gov

For information on other methods for cooking a 

turkey, call the USDA Meat and Poultry Hotline:

1-888-MPHotline (1-888-674-6854)

www.fsis.usda.gov