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Be Safe on Thanksgiving


With Thanksgiving just days away, we want to pass along some turkey safety tips:

Thawing a Turkey

  • Refrigerate – 24 hours for every five pounds
  • Cold-water Bath: 30 minutes per pound
  • Microwave: follow instructions on the owner’s manual.

Washing a turkey increases the risk you will cross-contaminate germs to other foods you're preparing.  If you do choose to wash, sanitize your sink.

Stuffing a turkey – USDA does not recommend stuffing a turkey for food reasons.  When stuffed it takes longer to cook.

Using an oven bag – cook at 350 degrees for:

  • 8-12 lb. turkey: 1 1/2 to 2 hours.
  • 12 to 16 lb. turkey: 2 to 2 1/2 hours.
  • 16-20 lb. turkey: 2 1/2 to 3 hours.
  • 20-24 lb. turkey: 3 to 3 1/2 hours.
  • 8-12 lb. turkey: 1 1/2 to 2 hours.
  • 12 to 16 lb. turkey: 2 to 2 1/2 hours.
  • 16-20 lb. turkey: 2 1/2 to 3 hours.
  • 20-24 lb. turkey: 3 to 3 1/2 hours.

Cooking a turkey – overnight at a lower temperature is not recommended. 

When is the turkey ready – When the turkey reaches an minimum internal temperature of 165 degrees as measured by a food thermometer.  Check the internal temperature in the thickest part of the breast; in innermost part of the thigh, and the innermost part of the wing.  If stuffed, check the innermost part of the stuffing reaches 165 degrees. 

Enjoy Thanksgiving and have a wonderful holiday weekend.

Source: FoodSafety.org