Wednesday, November 24, 2010

Turkey Cooking Times Per Pound


Poultry Preparation

Let's Talk Turkey—A Consumer Guide to Safely Roasting a Turkey



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How to cook a turkey
By Jean Sanders
Info Guru, Catalogs.com

Easy ways to learn how to cook a turkey
Cooking a turkey without drying out the white meat is a lot simpler than it seems. The most important thing to keep in mind is that a turkey takes a long while to cook through to the bone...and keeps on cooking once you remove it from the oven. Make sure to bake, braise or roast the bird at a high enough temperature to keep it safe to eat and don't overcook it.

Don't leave your turkey in the oven to keep it warm while you get the rest of the dinner ready to serve.
Take it out as soon as it's done, let it cool outside the oven for about 20 minutes and then carve away. You'll see the difference immediately when a turkey is prepared properly: the dark meat soft enough to break apart with a fork - the white meat moist and tasty. The secret is all in knowing how to buy and cook a delicious turkey! We're here to help you learn how to cook a turkey.

Great chefs suggest trying out your skills with a smaller bird before attempting to produce a holiday masterpiece. Like any other skill, perfecting a turkey recipe takes practice. Very few cooks can claim that their first turkey was perfect...but with every attempt you get more comfortable with what you're doing and the results keep getting better.

How big a turkey should you buy? You'll need at least 1 to 1½ pounds of turkey per person if you're buying the whole bird, fresh or frozen. Of course, it's always best to go bigger. (After all, there are at least 50 ways to serve your turkey leftovers, including a winter store of turkey soup.) How long to cook? Preheat the oven to 325°F (160°C) then place the bird in the oven to roast.

Allow about 15 minutes of cooking time per pound - about 45 minutes per kilo unstuffed. It will take a bit longer, about 20 minutes per pound or an hour per kilo, if the bird is cooked with stuffing.

Simple steps how to cook a turkey:
1. Preheat oven to 325. Remove the wrapper to see how much the turkey weighs and determine approximate cooking time. Remove the giblet bag and the neck from the turkey cavity. Wash the turkey inside and out and pat skin dry with paper towels.

2. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh. Add 1/2 cup water to the bottom of pan, if desired.

3. Cover turkey loosely with a tent of heavy-duty aluminum foil. Roast the turkey until temperature in the thickest part of the thigh reaches 180°F. Cooking time will vary. For example, a 20 pound turkey will take 4 1/4 to 5 hours to cook, check the temperature on the thermometer after 4 1/4 hours.

4. Meanwhile, mix the stuffing or dressing. Place in a casserole and pop it into the oven during the last hour or so of roasting time.

5. Remove the foil tent after 1 to 1 1/2 hours of cooking time to brown the skin. Brush with vegetable oil to enhance browning, if desired.

6. A whole turkey is done when the temperature reaches 180°F. The thigh juices should run clear (not pink) when pierced with a fork and the leg joint should move freely.

7. Allow the turkey to set 20 to 30 minutes before carving to allow juices to saturate the meat evenly. Note: Cooking times do vary. Why? There are many reasons - oven temperature may not be completely accurate, the turkey may be very cold or partially frozen, and/or the roasting pan may be too small which inhibits the flow of heat. The USDA highly recommends use of a meat thermometer to determine doneness of turkey. This is an important tool in learning how to cook a turkey.

Stuffed Turkey:
For uniform cooking results, the USDA recommends cooking the stuffing outside of the bird (see step 4 above) If you insist on stuffing the turkey, stuff loosely and follow the steps below.

1. See step one above

2. Mix stuffing and lightly fill cavity. Allow 1/2 to 3/4 cup stuffing per pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in greased casserole during the last hour of turkey roasting time.

3. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh (see Turkey Safety: Using a Thermometer). Add up to 1/2 cup water to the bottom of the pan, if desired.

4. Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking time takes longer for a stuffed turkey. For example, a 20 pound stuffed turkey will take 4 1/4 to 5 1/2 hours to cook.

5. Remove the foil cover after about 1 to 1 1/2 hours of cooking to brown the skin. Brush with vegetable oil to enhance browning, if desired.

6. A whole turkey is done when the temperature in the thickest part of the inner thigh reaches 180°F and the stuffing is 165°F. The juices should run clear (not pink) when a long-tined fork is used to pierce the thickest part of the thigh.

7. Check the internal temperature of the stuffing. Insert the thermometer through the cavity into the thickest part of the stuffing and leave it for 5 minutes. Or use an instant red thermometer which will register the temperature after 15 seconds. The stuffing temperature will rise a few degrees after the turkey is removed from the oven. If the center of the stuffing has not reached 165°F after stand time, return the turkey to the oven and continue cooking.



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Government Regulations

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.
  • 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.

    REMINDER: Remove the giblets from the turkey cavities after thawing. Cook separately.

    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.

    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) 1½ to 3¼ hours
    8 to 12 pounds 2¾ to 3 hours
    12 to 14 pounds 3 to 3¾ hours
    14 to 18 pounds 3¾ to 4¼ hours
    18 to 20 pounds 4¼ to 4½ hours
    20 to 24 pounds 4½ to 5 hours

    Stuffed
    4 to 6 pounds (breast) Not usually applicable
    6 to 8 pounds (breast) 2½ to 3½ hours
    8 to 12 pounds 3 to 3½ hours
    12 to 14 pounds 3½ to 4 hours
    14 to 18 pounds 4 to 4¼ hours
    18 to 20 pounds 4¼ to 4¾ hours
    20 to 24 pounds 4¾ to 5¼ hours

    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.

    Optional Cooking Hints

    • Tuck wing tips under the shoulders of the bird for more even cooking. This is referred to as "akimbo."

    • Add ½ 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 1 ½ 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.

    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 begin_of_the_skype_highlighting 1-888-MPHotline end_of_the_skype_highlighting (1-888-674-6854 begin_of_the_skype_highlighting 1-888-674-6854 end_of_the_skype_highlighting)
    TTY: 1-800-256-7072 begin_of_the_skype_highlighting 1-800-256-7072 end_of_the_skype_highlighting
    www.fsis.usda.gov

    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.

    For more information about food safety (in English and Spanish), call:
    USDA Meat and Poultry Hotline
    1-888-MPHotline begin_of_the_skype_highlighting 1-888-MPHotline end_of_the_skype_highlighting

    (1-888-674-6854 begin_of_the_skype_highlighting 1-888-674-6854 end_of_the_skype_highlighting)
    TTY: 1-800-256-7072 begin_of_the_skype_highlighting 1-800-256-7072 end_of_the_skype_highlighting
    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.

    Sources of Information and Photo:
    http://www.catalogs.com/info/kitchen/how-to-cook-a-turkey.html
    www.fsis.usda.gov/factsheets/lets_talk_turkey/index.asp
    http://www.bloginity.com/blog/2010/11/25/turkey-cooking-times-per-pound-how-long-to-cook-a-turkey/


    Fact Sheets

     Safe Food Handling

     At-Risk Populations

     Meat Preparation

     Poultry Preparation

     Egg Products Preparation

     Seasonal Food Safety

     Appliances & Thermometers

     Foodborne Illness & Disease

     Emergency Preparedness

     FSIS Programs & Workforce

     Production & Inspection

     Food Labeling


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