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Let’s talk turkey: Safe roasting tips
Monique Koerner
Monique Koerner

Fresh or Frozen?

• Allow 1 pound of turkey per person.

• Fresh turkeys: Buy 1–2 days before cooking and keep refrigerated on a tray to catch drips. Do not buy fresh pre-stuffed turkeys—they can harbor bacteria.

• Frozen turkeys: Keep frozen until ready to thaw. Best quality within one year.

• Frozen pre-stuffed turkeys: Must display the USDA or State inspection mark. Do not thaw before cooking—cook from frozen and follow package directions. Allow 1¼ pounds per person.


Thawing Your Turkey

Three safe methods:

1. Refrigerator (40 °F or below): Allow 24 hours per 4–5 pounds.

• 4–12 lbs: 1–3 days

• 12–16 lbs: 3–4 days

• 16–20 lbs: 4–5 days

• 20–24 lbs: 5–6 days

Can stay refrigerated 1–2 days after thawing.

2. Cold Water: Allow 30 minutes per pound. Change water every 30 minutes. Cook immediately after thawing.

3. Microwave: Follow the microwave’s manual for size, power, and time. Cook immediately after thawing—do not refreeze or refrigerate.

Reminder: Remove giblets before cooking.


Roasting Your Turkey

• Set oven to 325 °F or higher.

• Place turkey on a rack in a shallow roasting pan.

• Stuffing is safest cooked separately to ensure even heating. If stuffing the turkey, fill loosely and cook immediately. Stuffing must reach 165 °F.

• A whole turkey is safe when the innermost thigh, wing, and thickest breast reach 165 °F.

• Let turkey rest 20 minutes before carving.

Approximate Cooking Times (Unstuffed, 325 °F):

• 8–12 lbs: 2¾–3 hrs

• 12–14 lbs: 3–3¾ hrs

• 14–18 lbs: 3¾–4¼ hrs

• 18–20 lbs: 4¼–4½ hrs

• 20–24 lbs: 4½–5 hrs

If cooking from frozen, allow at least 50% longer.


Optional Tips

• Tuck wing tips under shoulders for even cooking.

• Add ½ cup water to the pan.

• Use a foil tent for the first 1–1½ hours to prevent overbrowning.

• Always clean hands, utensils, and surfaces after contact with raw turkey or juices.

Leftovers

• Discard turkey, stuffing, or gravy left out over 2 hours (1 hour above 90 °F).

• Refrigerate or freeze leftovers in shallow containers within 2 hours.

• Use refrigerated leftovers within 3–4 days; frozen within 2–6 months.


Reheating

• Oven: Set to 325 °F and heat turkey to 165 °F internal temperature. Add a little broth or water to keep moist.

• Microwave: Cover and rotate food; ensure internal temperature reaches 165 °F.


Need Help?

For safe cooking and storage guidance, contact: USDA Meat and Poultry Hotline, 1-888-MPHotline (1-888-674-6854), 9 a.m. – 5 p.m. ET, Monday–Friday, mphotline@usda.gov, www.fsis.usda.gov.


Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 785-628-9430 ormoniquek@ksu.edu.