Cooking Safe and Tasty Holiday Meals
Planning to have turkey for a holiday celebration? The following guidelines will help make sure that your meal tastes good and is safe.
How much turkey to buy?
Whole bird – allow 1 pound per person
Boneless breast – allow 1/2-pound per person
Breast of turkey – allow 3/4-pound per person
What kind to buy?
Fresh turkey
- Buy fresh turkey 1 to 2 days before cooking.
- Store in the refrigerator on a tray to catch juices.
- Do not buy a fresh pre-stuffed turkey. Bacteria that can cause foodborne illness can grow easily in the stuffing.
Frozen turkey
Choose one of three safe methods to defrost your frozen turkey:
- Refrigerator thawing. Plan ahead for slow, safe thawing in the refrigerator. Allow about 24 hours for every 5 pounds of turkey.
- Cold water thawing. Be sure the turkey is in a leakproof package or plastic bag. Put the bird or cutup parts under cold water, changing the water every 30 minutes to be sure it stays cold. Allow 30 minutes per pound. Cook right away after thawing.
- Microwave thawing. Plan to cook the turkey right away after thawing in a microwave oven because areas of the food may become warm and begin to cook. Bacteria can grow easily in food that is not cooked all the way. Check the instructions for your microwave oven to see what size turkey it will cook.
How to cook the turkey safely
The turkey
The inside temperature of the turkey must reach 165oF throughout the bird to be done, safe and tender. Set the oven temperature at 325oF.
- Insert a food thermometer into the innermost part of the thigh and wing and into the thickest part of the breast to check for doneness. The thermometer should read 165oF. Juices should run clear. Turkey meat is safe to eat once all parts have reached 165oF. Use the temperature to decide if the meet is done, not the color of the meat. You can cook the turkey to higher temperatures if you choose.
- Let the bird stand 20 minutes before carving.
The stuffing
The best way to make sure the stuffing is cooked safely is to cook it separate from the turkey.
Follow these guidelines if you choose to stuff the turkey:
- Chill all of the wet ingredients including butter/margarine, cooked celery and onions, and broth.
- Mix wet and dry ingredients just before you put the stuffing in the turkey.
- Put the stuffing loosely in the turkey.
- Cook right away.
Use a food thermometer to make sure the center of the stuffing is cooked to 165oF. The stuffing can keep heat from reaching the center of the turkey. Stuffing may also contain foods like eggs or oysters that can cause foodborne illness if not cooked to a high enough temperature. This is why it is important to use a food thermometer to make sure that the stuffing and the meat have reached 165oF.
Ready-prepared turkey dinners
If your turkey comes cooked and cold, put it in the refrigerator as soon as it gets to your home (always within 2 hours). Serve it within 2 days. Reheating a whole turkey is NOT recommended.
Handling leftovers safely
Reheating:
Reheat leftovers thoroughly to 165oF until hot and steaming.
Bring gravy to a rolling boil.
Cover food and rotate the dish when microwaving. This will help make sure the food heats evenly and does not leave "cold spots" that could allow bacteria to grow.
Use refrigerated turkey and stuffing within 3 to 4 days; use gravy within 1 to 2 days.
Remember the 2-hour rule:
Refrigerate or freeze food that spoils easily, prepared foods and leftovers within 2 hours.
Hot foods
Keep hot food hot. Eat and enjoy your food within 2 hours to prevent harmful bacteria from growing.
Cold foods
Keep cold foods cold. Cold foods should be eaten within 2 hours or refrigerated or frozen for eating another time.
For more information about food safety (in English and Spanish) call:
USDA Meat and Poultry Hotline
1-888-MPHotline (1-888-674-6854)
TTY: 1-800-256-7072
10 a.m. to 4 p.m. Eastern Time, Monday through Friday
mr 6-25-09