Thawing—Thaw frozen turkeys in the refrigerator, if possible. A 20-pound turkey should thaw in 4-5 days. Rapid thawing of turkeys may be done by submerging the wrapped turkey in cold water that is changed every 30 minutes until the turkey is thawed. Allow 30 minutes per pound thawing time. Cook the turkey immediately after it is thawed.
- Preparation—Stuffing should be moist, not dry, since heat kills bacteria more easily in a moist environment. Stuff the turkey loosely – about ¾ cup stuffing per pound. Allow more time to cook a stuffed turkey than an unstuffed turkey. A stuffed turkey will take about 20 to 25 minutes more per pound to cook than an unstuffed turkey.
- Cooking—The turkey is cooked when all parts of the bird are at least 165°F. Follow cooking instructions on the turkey label. A stuffed, 20-pound turkey will take a little less than 5 hours to cook in a conventational oven at 325°F. Use a meat thermometer to determine when the turkey is thoroughly cooked. Insert the thermometer into the innermost part of the thigh, wing and the thickest part of the breast. The center of the stuffing in the turkey cavity must also reach a minimum of 165°F. Let the turkey stand 20 minutes before removing the stuffing and carving the turkey
- Leftovers—To rapidly cool leftovers, cut the turkey into small pieces and refrigerate stuffing in separate containers. Refrigerate leftovers within 2 hours of cooking. Food that is not frozen should be consumed or discarded within seven days.
For more food safety information, please visit: http://www.fsis.usda.gov/Fact_Sheets/Poultry_Preparation_Fact_Sheets/index
Or call: The FDA Food Information Line 1-888-SAFEFOOD (1-888-723-3366)
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