Health Department - Environmental Health

Don't Play Chicken with that Turkey!

Americans ate 17.5 pounds of turkey per person, on the average, in 2001. It's important to recognize food safety hazards and address these for good family health.

Poultry, including our favorite Thanksgiving bird, is liable to have a supply of bacteria, including commonly seen Salmonella. Under ideal conditions, bacteria can double every 10-20 minutes.  One cell can increase to over 16million in eight hours. For this reason, perishable foods, like poultry, should never be held at room temperature for more than two hours.

What is the safe way to prepare your Thanksgiving bird? When purchasing your turkey, allow one pound per person.  Keep it frozen until ready to thaw for preparation. Thaw it in the refrigerator (40 degrees F) for approximately 24 hours per five pounds (whole turkey).
Thawed turkey may remain in the refrigerator 1-2 days. After thawing, remove the neck and giblets from the neck and body cavities and wash the turkey inside and out with cold water, draining well.

If thawing the turkey in your microwave, check the manufacturer's instructions for the size turkey that will fit into your oven, minutes per pound and power level to use for thawing.  Remove the giblets, rinse the turkey, and roast it immediately after thawing.

To roast your turkey, set the oven temperature no lower than 325 degrees F.  Place your turkey, breast-side-up,  in a shallow roasting pan on a lower shelf of your oven, or in an electric roaster, if you have one. Tuck wing tips back under shoulders of bird.  Add ½ cup of water in the bottom of the pan.  A tent of aluminum foil may be placed over the turkey after the turkey has reached a golden brown color.

Timetable for Thawed Turkey at 325 degrees F
  8-12 pounds - 2 ¾ - 3 hours
12-14 pounds - 3 - 3 ¾ hours
14-18 pounds - 3 ¾ - 4 ¼ hours
18-20 pounds - 4 ¼ - 4 ½ hours
20-24 pounds - 4 ½ - 5 hours

Be sure to check the temperature with a food thermometer, in the thickest part of the breast.   The turkey should reach 180 degrees F, and the stuffing 165 degrees F, after standing time.  Food thermometers are available at a reasonable price in hardware and variety stores. Allow the turkey to stand 20 minutes, before carving.

Be sure to get leftovers into the refrigerator within 2 hours. Refrigerate or freeze leftovers promptly, in shallow containers.  Wrap them tightly for better quality.

Don't play chicken with that turkey!  Choose turkey safety for your family.

For additional information on turkey preparation or storage, please call your local Health Department or County Extension Office.