Food Safety While Hiking, Camping

& Boating Food Safety Facts

USDA Meat & Poultry Hotline

1-888-MPHotline

(888-674-6854)

The Food Safety and Inspection Service (FSIS) is the public health

agency in the U.S. Department of Agriculture responsible for ensuring

that the nation’s commercial supply of meat, poultry, and egg products

is safe, wholesome, and correctly labeled and packaged.

Turkey: Alternate Routes to the Table

Just as a detour causes a driver to find an alternate route, circumstances can alter the chosen cooking methodfor a turkey. An oven may fail at an inopportune time, a power outage may occur, and more than one large food

item may need cooking. The conventional oven -- the appliance most often used to cook a whole turkey -- is not

the only way to get the big bird cooked safely. The following methods suggested by the USDA Meat and Poultry

Hotline are alternate routes for cooking a turkey safely.

Electric Roaster Oven

This tabletop appliance serves as an extra oven for

cooking a turkey or large roast. Generally the

cooking time and oven temperature setting are the

same as for conventional cooking. Always check the

roaster oven’s use and care manual for the

manufacturer’s recommended temperature setting

and time.

Preheat the oven to at least 325 °F. Place the

turkey on the roaster oven rack or other meat rack

so the turkey is raised out of the juices that collect in

the bottom of the oven liner. Leave the lid on

throughout cooking, removing it as little as possible

to avoid slowing the cooking process.

Cooking bags can be used in the roaster oven as

long as the bag does not touch the sides, bottom, or

lid. Follow directions given by the cooking bag

manufacturer, and use a food thermometer to be

sure the temperature in the innermost part of the

thigh and wing and the thickest part of the breast

reaches the safe minimum internal temperature of

165 °F.

Do Not Cook in Brown Paper Bags

Do not use brown paper bags from the grocery or

other stores for cooking. They are not sanitary, may

cause a fire, and may emit toxic fumes. Intense heat

may cause a bag to ignite, causing a fire in the oven

and possibly contaminating the turkey. The ink, glue,

and recycled materials in paper bags may emit toxic

fumes when they are exposed to heat. Instead, use

commercial oven cooking bags.

Grilling a Turkey

Outdoor cooking of a big bird for the holiday meal is

becoming a popular cooking method. During grilling,

a turkey cooks by indirect heat in an outdoor

covered gas or charcoal grill and a pan of water is

placed beneath the grilling surface to catch the fat

and juices that drip from the turkey as it cooks.

Cooking is done by the hot, smoky, steamy air.

Covered Gas Grill

Gas grills are very popular. The gas heat can be

supplied by either propane tanks or by natural gas

piped from the home.

If your gas grill has only one large burner, place a

pan of water under the grate to create indirect heat.

Place the turkey in a roasting pan and place on top

of the grill.

If the grill has two or three burners, the turkey

should be placed away from the flame. This can be

done by turning off one of the burners and placing

the turkey in that area. When using a gas grill,

always follow manufacturer’s directions for cooking

times.

Food Safety Information

United States Department of Agriculture

Food Safety and Inspection Service

PhotoDisc
Turkey: Alternate Routes to the Table

Food Safety Information 2

Covered Charcoal Grill

When cooking a whole turkey in a covered charcoal

grill, do not stuff the turkey. Because cooking is at a

low temperature, it can take too long for the

temperature of the stuffing to reach 165 °F. Also,

smoked stuffing has an undesirable flavor.

Begin with clean equipment and a good quality

charcoal. Build a pyramid of charcoal to one side.

Ignite the charcoal, and let the coals get red hot.

Place an appliance thermometer on the food rack to

monitor the air temperature inside the grill. When

the charcoal has developed white powdery ash --

about 20 to 30 minutes -- and the air temperature

reaches 225 to 300 °F, place a drip pan, with water

in it to create moist, hot steam for cooking, in the

center of the grill beneath where the turkey will be

set and carefully push the hot coals evenly around

the edge. Position the grill rack and place the

prepared turkey on it (breast side up). Then place

the cover on the grill.

Replenish with about 15 briquettes every hour as

needed to maintain 225 to 300 °F. If desired, add

water-soaked hardwood or fruitwood, in the form of

chunks or chips, to add flavor to the turkey as it is

cooking. Do not use a softwood (pine, fir, cedar, or

spruce) because it gives the food a turpentine flavor

and coats it with a black pitch or resin.

Cooking times depend on many factors: the size and

shape of the turkey, the distance from the heat,

temperature of the coals, and the temperature of

the outside air. Always use a food thermometer. The

turkey is done when the food thermometer reaches

a safe minimum internal temperature of 165 °F in the

innermost part of the thigh and wing and the thickest part of the breast. Estimate 15 to 18 minutes per

pound if using a covered grill. A whole turkey can be

successfully cooked, provided the turkey is not

stuffed and has been completely thawed.

Smoking a Turkey

Most smokers are cylinder-shaped devices and use

either electricity, gas, or charcoal for heat. Follow

manufacturer’s directions for gas or electric smokers.

Charcoal smokers have two pans-one for charcoal

and one for liquid. Smokers require a liquid to create

the moist, hot smoke needed for cooking. When

using a charcoal smoker, fill the pan for liquid with

water, wine, apple juice, or the liquid you desire. Fill

the charcoal pan with a good quality charcoal. Light

the charcoal and place the cover on the smoker.

When the smoker has reached an internal

temperature of 225 to 300 °F, quickly place the

turkey on the smoker rack and replace the cover.

(Some smokers have built in temperature indicators.

If yours does not, place an appliance thermometer

on the smoker rack before starting your heat

source.) Add charcoal every 1 to 2 hours, as

necessary, to maintain 225 to 300 °F. Replenish the

liquid as necessary. Heat and liquid are critical to

maintaining the hot smoke that cooks the turkey.

When cooking with a smoker, start with clean

equipment. Place the smoker in an area shielded

from winds to maintain a safe cooking temperature.

If desired, add water-soaked hardwood or

fruitwood, in the form of chunks or chips, to add

flavor to the turkey. Do not use a softwood (pine, fir,

cedar, or spruce) as it gives the food a turpentine

flavor and coats it with a black pitch or resin.

Cooking times depend on many factors: the size and

shape of the turkey, the distance from the heat,

temperature from the coals, and temperature of the

outside air. Completely thaw the turkey before

cooking. Estimate 20 to 30 minutes per pound if

using a smoker. Do not stuff the turkey. Because

smoking cooks at a low temperature, it can take too

long for the temperature of the stuffing to reach 165

°F. Also, smoked stuffing has an undesirable flavor.

Always use a food thermometer. The turkey is safely

cooked when the food thermometer reaches a

minimum internal temperature of 165 °F in the

innermost part of the thigh and wing and the thickest part of the breast.
Food Safety Information 3

Turkey: Alternate Routes to the Table

Deep Fat Frying a Turkey

A whole turkey can be successfully cooked by the

deep fat frying method provided the turkey is not

stuffed and has been completely thawed. The turkey

should be 12 pounds or less in size.

There are safety concerns when working with such a

large amount of oil. Select a cooking vessel large

enough to completely submerge the turkey in oil

without it spilling over. The oil should cover the

turkey by 1 to 2 inches. To determine the amount of

oil needed, do a preliminary test using water. Place

the turkey in the cooking utensil and add water to

cover. Then remove the turkey and measure the

amount of water. This is the amount of oil needed.

Select a safe location outdoors for deep fat frying a

turkey. Heat the cooking oil to 350 °F. Slowly and

carefully lower the turkey into the hot oil. Monitor the

temperature of the oil with a thermometer constantly

during cooking. Never leave the hot oil unattended.

Allow approximately 3 to 5 minutes per pound cooking time. Remove turkey from the oil and drain oil

from the cavity. Check the temperature of turkey with

a food thermometer. The turkey is safely cooked

when the food thermometer reaches a minimum

internal temperature of 165 °F in the innermost part

of the thigh and wing and the thickest part of the

breast.

If the turkey is not done, immediately return the

turkey to the hot oil for additional cooking. When the

turkey is done, remove it from the oil and place it on

a sturdy tray lined with paper towels. The skin can

be golden to dark brown to almost black. Let it rest

about 20 minutes before carving.

Allow the used oil to cool before pouring it into

containers for refrigerator storage. The oil can be

reused if it is strained, covered, and used within a

month.

Cooking an Unstuffed Turkey from the

Frozen State

It is safe to roast a turkey from the frozen state;

however, it will take longer than a fresh or thawed

bird. To determine an approximate cooking time,

consult a timetable for oven-roasting a whole turkey.

Use the timing for the size turkey you have; then

add 50 percent of that time to the original time. (Do

not smoke, grill, deep fat fry, or microwave a frozen

turkey.)

This timing is approximate, so check the turkey often

toward the end of the estimated cooking time. Insert

a food thermometer in the innermost part of the

thigh when it has defrosted enough to easily insert

one. Cook to an internal temperature of 165 °F. The

turkey is safely cooked when the food thermometer

reaches a minimum internal temperature of 165 °F in

the innermost part of the thigh and wing and the

thickest part of the breast.

Giblet Packages

Giblet packages and the turkey neck may be found

inside the turkey cavity and/or tucked under the flap

of skin at the front of the breastbone. When the

turkey has sufficiently defrosted, the packages can

be removed carefully with tongs and/or forks during

cooking.

1. If the giblets were paper wrapped before

being inserted into the turkey cavity at the plantwhich is the case with most whole birds-there is no

safety concern if they cook completely inside the

bird.

2. If giblets were packed in a plastic bag, and

the bag has been altered or melted by the cooking

process, do not use the giblets or the turkey

because harmful chemicals may have leached into

the surrounding meat. If the plastic bag was not

altered, the giblets and turkey should be safe to

use.

Do Not Cook a Frozen Turkey in an

Oven Cooking Bag or in the Microwave

It is not recommended to cook a turkey from the

frozen state in an oven cooking bag. It is unsafe to

open the bag to remove the giblets during cooking

because scalding may occur. Also, spilled juices and

fat may cause an oven fire.

Cooking a frozen turkey in the microwave is not

recommended because it can cook unevenly and

might not reach a safe internal temperature

throughout. The turkey may, however, be thawed

(using the defrost setting) in the microwave. Cook

the turkey immediately after thawing.
Food Safety Information 3

Turkey: Alternate Routes to the Table

Microwaving a Turkey

Turkeys can be successfully cooked in a microwave

oven -- whole or in parts. Turkey parts can be cooked

in a dish with a lid, or cover the dish with plastic wrap

and vent the top. Timing can vary because of wattage

differences, so follow the recommendations in the

owner’s manual. A 12- to 14- pound turkey is the

maximum size most microwaves can accommodate.

Microwaves sometimes cook a whole turkey unevenly,

so microwaving it in an oven cooking bag aids in even

heat distribution. Microwaving a stuffed turkey is not

recommended. The stuffing may not be cooked to the

proper internal temperature when the turkey itself is

done. Cook the stuffing in a separate casserole.

Allow 3 inches oven clearance on top and 2 to 3 inches

of space around the bird. The time for cooking a turkey

in the microwave is 9 to 10 minutes per pound on

medium (50%) power. Rotate the bird during cooking

to ensure even cooking.

If the bird is defrosted in the microwave, cook it

immediately. Always use a food thermometer to

determine doneness. The turkey is safely cooked

when the food thermometer reaches a minimum

internal temperature of 165 °F in the innermost part of

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

After removing from the microwave, let the turkey

stand 20 minutes before carving it.

Cooking Turkey in a Pressure Cooker

The availability of turkey parts such as breasts, legs,

and thighs makes it possible to cook turkey in an old

favorite, the pressure cooker. Used since the 1930’s, a

pressure cooker is a quick cooking, stove-top metal

pot with a tight fitting lid bearing a dial or weighted

gauge to verify the pressure.

When heated, the liquid converts to steam that, under

pressure, can reach as high as 240 °F -- hotter than

the boiling point. As a result, food cooks in about a

third or less time than conventional cooking methods.

Because pressure cookers are made by various

manufacturers and timing varies at altitudes above

1,000 feet, it is important to follow the manufacturer’s

instructions. The pressure specified must be kept

constant for the recommended time, and the lid must

not be removed until the pressure lowers and the pot

cools.

Slow Cooking a Cut-up Turkey

A cut-up turkey can be cooked in a slow cooker or

“Crockpot” TM Cut the turkey into parts, such as breast,

legs, thigh, wings, etc. Alternatively, it can be cut into

quarters.

The parts or quarters should always be thawed before

placing them into a slow cooker. Add turkey part(s) and

desired amount of liquid. Follow the manufacturer’s

directions regarding the amount of liquid to add.

If possible, begin cooking on the “High” setting for an hour

or more. Then turn the cooker to “Low,” if desired (or

continue cooking on High). The appliance should maintain a

temperature of between 170 and 200 °F.

Do not remove the cover during cooking. It can take 20 to

25 minutes to regain the lost steam and temperature if the

cover is removed.
Food Safety Questions?

The USDA is an equal opportunity

 provider and employer.

Revised November 2010

Turkey: Alternate Routes to the Table

ALTERNATE WAYS TO COOK TURKEY

 METHOD SIZE

Electric Roaster Oven 8 to 24 lbs.

Grilling:

 Covered Charcoal Grill or 8 to 16 lbs.

 Covered Gas Grill

Smoking a Turkey 8 to 12 lbs.

Deep Fat Frying 8 to 12 lbs.

Cooking Turkey Frozen 8 to 24 lbs.

Microwaving a Turkey 8 to 14 lbs.

Pressure Cooker Turkey

 parts

 ESTIMATED

COOKING TIME

Note: Always make sure whole turkeys reach 165 °F as measured in the innermost part of the thigh and wing

and the thickest part of the breast. See pages 1 to 4 for detailed cooking information.

Minimum oven temperature

325 °F. Check appliance

manual.

Air in grill must maintain

225 to 300 °F;

use drip pan.

Air in smoker must maintain

225 to 300 °F;

use drip pan.

Oil must maintain

350 °F.

Do not use oven cooking

bag; remove giblets during

cooking.

Use oven cooking bag.

Rotate during cooking.

Follow manufacturers’

directions.

Follow manufacturers’

directions. Use only thawed

parts. Keep lid in place.

FSIS encourages the reprint and distribution of this publication for food safety

purposes. However, the included image from PhotoDisc, used under license, is

protected by the copyright laws of the U.S., Canada, and elsewhere, and may

not be saved or downloaded except for printing of this publication.

Ask Karen!

FSIS’ automated response

system can provide food safety

information

24/7 and a

live chat

during

Hotline

hours.

AskKaren.gov

PregunteleaKaren.gov

Call the USDA Meat & Poultry Hotline

If you have a question

about meat, poultry, or

egg products, call the

USDA Meat and

Poultry Hotline

toll free at

1-888-MPHotline

(1-888-674-6854)

The hotline is open

year-round

 Monday through Friday from 10

a.m. to 4 p.m. ET

(English or Spanish).

Recorded food safety

messages are available 24 hours a day.

Check out the

FSIS Web site at

 www.fsis.usda.gov.

Send E-mail questions to MPHotline.fsis@usda.gov.

Generally same times as

for oven roasting. See

“Let’s Talk Turkey.”

15 to 18 minutes per

pound. DO NOT STUFF.

20 to 30 minutes per

pound. DO NOT STUFF.

3 to 5 minutes per pound.

DO NOT STUFF.

Add 50% additional

cooking time per chart.

9 to 10 minutes per

pound on medium (50%)

power. DO NOT STUFF.

Times vary by altitude.

Times vary.

NOTES

Slow Cooker Turkey

 parts