Remember to store turkey in its original packaging, and do not refreeze uncooked turkey that has been defrosted. Whole turkey can be stored for up to twelve months, and turkey products, such as breasts, cutlets and tenderloins may be frozen for up to three months without compromising the flavor. After that, the turkey may be fully cooked, cooled and refrozen if necessary. When thawing turkey, take the package out of the freezer, put it on a plate to catch any liquid, and defrost in the refrigerator. Allow approximately 24 hours for every five pounds of bird weight for thawing in the refrigerator.
Turkey is ready to cook when it is soft to the touch.
If there are still ice crystals inside the meat, plan to cook it a little longer. The possibilities for great, convenient meals with turkey are limited only by your imagination. Making turkey a permanent item on your shopping list enables you to enjoy easy, home-cooked meals so that you do not have to sacrifice taste for speed anymore. The National Turkey Federation is the advocate for all segments of the U.S. turkey industry.