turkey

Turkey is often a favorite main dish when friends and family gather for holiday meals.   Barb Fuller, MA, RD, LD, Nutrition and Health Program Specialist offers a few simple steps can ease your holiday fears and ensure a delicious and safe meal for everyone!

  •  “How much turkey should be purchased?”

Allow 1 pound/person if purchasing a whole bird. Allow between ½-3/4 pound/person if purchasing a boneless breast of turkey.  Allow 1½ pounds/person if purchasing a pre-stuffed, frozen turkey.

  • “How do I thaw a frozen turkey?”

NEVER defrost turkey on the counter!  USDA recommends three ways to defrost turkey:

  1. In the refrigerator: Plan ahead for slow, safe thawing in the refrigerator.  Allow about 1 day for every 5 pounds of turkey. (For example: A 12-16 pound turkey will take 3-4 days to thaw.)  A thawed turkey can remain in the refrigerator for 1-2 days. 
  2. In cold water: Turkey can be defrosted in cold water in its airtight packaging or in a leak-proof bag.  Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes, to be sure it stays cold.  Allow about 30 minutes defrosting time/pound of turkey.  (For example: A 12-16 pound turkey will take 6-8 hours to thaw.)
  3. In the microwave: Check the manufacturer’s instructions for the minutes/pound and the power level to use for thawing. Turkey should be cooked immediately after thawing because some areas of the food may have begun to get warm or cook during microwaving.  Any bacteria present wouldn’t have been destroyed.
  • “How do I safely cook a turkey?”

Use a food thermometer to check the internal temperature of the turkey.  A whole turkey is safe if cooked to a minimum internal temperature of 165º F throughout the bird. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.  For optimum safety, it is recommended to cook stuffing outside the bird.

  • “How do I store leftovers?”

Cut the turkey into small pieces.  Refrigerate stuffing and turkey separately in shallow containers within 2 hours of cooking.  Use leftovers within 3-4 days or freeze these foods.  Reheat thoroughly to a temperature of 165º F or until hot and steaming.

 

If you have further questions, contact your local county Extension Office or call the ISU Answer Line at (800) 262-3804 (Mon.-Fri. 9:00-noon & 1:00-4:00). You will be able to talk to a Home Economist! You can also send a message to: www.extension.iastate.edu/answerline


B. Fuller 11/2/2009