Optional Cooking Hints

■ 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 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.

■ 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.

Let’s Talk

Turkey

Let’sTalk

Turkey

A Consumer Guide to

Safely Roasting a Turkey

U.S. Department of Agriculture

Food Safety and Inspection Service

For more information about food safety 

(in English and Spanish), call:

USDA Meat and Poultry Hotline

1-888-MPHotline

(1-888-674-6854)

TTY: 1-800-256-7072

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

September 2004

Slightly revised April 2006

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.

Storing Your Leftovers

■ Discard any turkey, stuffing, and gravy left out at

room temperature longer than 2 hours; 1 hour in

temperatures above 90 °F.

■ Divide leftovers into smaller portions. Refrigerate or

freeze in covered shallow containers for quicker

cooling.

■ Use refrigerated turkey and stuffing within 3 to

4 days. Use gravy within 1 to 2 days.

■ 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

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

■ Reheat turkey to an internal temperature of 165 °F.

Use a food thermometer to check the internal

temperature.

■ To keep the turkey moist, add a little broth or water

and cover.

In the Microwave Oven

■ Cover your food and rotate it for even heating.

Allow standing time.

■ Check the internal temperature of your food with a

food thermometer to make sure it reaches 165 °F.

■ Consult your microwave oven owner’s manual for

recommended times and power levels.

REMEMBER! Always wash hands, utensils, the sink,

and anything else that comes in contact with raw

turkey and its juices with soap and water.

For information on other methods for cooking a

turkey, call the USDA Meat and Poultry Hotline:

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

TTY: 1-800-256-7072

www.fsis.usda.gov
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.

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 to 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

Roasting Your Turkey

■ Set your oven temperature no lower than 325 °F.

■ Place your turkey or turkey breast on a rack in a

shallow roasting pan.

■ 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.

■ 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.

■ 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.

■ 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.

■ For quality, let the turkey stand for 20 minutes

before carving to allow juices to set. The turkey will

carve more easily.

■ Remove all stuffing from the turkey cavities.

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

■ 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.

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.

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.

REMINDER: Remove the giblets from the turkey

cavities after thawing. Cook separately.