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.