Safe
Cooking
Turkey
Basics:
“Timing’s NOT everything”
Turkeys
Are Cooking Faster Than Before. But "timing's NOT everything."
Recommended cooking techniques must also be followed. A meat
thermometer should be used to ensure a sufficient internal temperature
has been reached to destroy bacteria and prevent foodborne illness
-- as well as to prevent overcooking.
Many
variables can affect the roasting time of the whole bird:
•
A partially frozen bird requires longer cooking.
•
Dark
roasting pans cook faster than shiny metals.
•
The
depth and size of the pan can reduce heat circulation to all
areas of the bird.
•
The
use of a foil tent for the entire time can slow cooking.
•
Use
of the roasting pan's lid speeds cooking.
•
An
oven-cooking bag can accelerate cooking time.
•
A
stuffed bird takes longer to cook.
•
Oven
may heat food unevenly.
•
Calibration
of the oven's thermostat may be inaccurate.
•
The
rack position can have an effect on even cooking and heat circulation.
•
A
turkey or its pan may be too large for the oven, thus blocking
heat circulation.
Figure
1:
How do the weight, surface area, and thickness influence the
turkey's cooking time?
Roasting
Instructions for Safety and Doneness:
1.
Set the oven temperature no lower than 325 °F. Preheating
is not necessary.
2.
Be sure the turkey is completely thawed. Times are based on
fresh or completely thawed frozen birds at a refrigerator temperature
of 40 °F or below.
3.
Place turkey breast-side up on a flat wire rack in a shallow
roasting pan 2 to 2 1/2 inches deep.
Optional
steps:
•
Tuck
wing tips back under shoulders of bird (called "akimbo").
•
Add
1/2 cup water to the bottom of the pan.
•
In
the beginning, a tent of aluminum foil may be placed loosely
over the breast of the turkey for the first 1 to 1 1/2 hours,
then removed for browning. Or, a tent of foil may be placed
over the turkey after the turkey has reached the desired golden
brown.
4.
If a meat thermometer is not available, cook stuffing in a casserole.
Mix ingredients just before stuffing a turkey; stuff loosely.
Additional time is required for the turkey and stuffing to reach
a safe internal temperature (see chart below).
5.
For safety and doneness, the internal temperature should be
checked with a meat thermometer.
The temperature must reach 180 °F in the thigh of a whole
turkey (center of the stuffing should reach 165 °F) before
removing it from the oven. Cook a turkey breast to 170 °F.
6.
Juices should be clear. In the absence of a meat thermometer,
pierce an unstuffed turkey with a fork in several places; juices
should be clear with no trace of pink.
7.
Let the bird stand 20 minutes before removing stuffing and carving.
Approximate
Cooking Times
STUFFED
•
8
to 12 lbs...............3 to 3 1/2 hrs
•
12
to 14 lbs..............3 1/2 to 4 hrs
•
14
to 18 lbs..............4 to 4 1/4 hrs
•
18
to 20 lbs........4 1/4 to 4 3/4 hrs
•
20
to 24 lbs........4 3/4 to 5 1/4 hrs
Source:
Food Safety and Inspection Service,
Food Safety Education & Communications Staff