Family and Consumer Sciences

This year there are a couple of changes in the recommendations for cooking turkey. The United States Department of Agriculture's Food Safety and Inspection Service has revised its recommendations for washing raw meat and poultry, as well as the cooked temperature of poultry.

Rinsing raw turkey, or other raw meat, under cool running water is no longer recommended. Eliminating this step reduces the risk of cross contamination from rinse water being splashed around the sink and on the adjoining counter or other foods. Heat during the roasting process will kill any bacteria, if it were present.

The Food Safety and Inspection Service now recommends cooking poultry to a safe minimum internal temperature of 165ºF to eliminate pathogens and viruses. Previously, different temperatures were recommended for whole birds and poultry parts such as breasts, thighs, and wings. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

The only sure way to tell if meat and poultry are cooked to recommended temperatures is by using a food thermometer. Insert the thermometer into the innermost part of the thigh and wing and the thickest part of the breast.

There are several ways to safely thaw a turkey. Thawing on the kitchen counter is not a safe method.

To thaw in the refrigerator, allow approximately 24 hours for every 4 to 5 pounds. Keep the turkey in its original wrapper and place on a tray or pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. Be sure to plan ahead, as a 20 to 24 pound turkey will take 5 to 6 days to thaw.

Allow 30 minutes per pound for thawing in cold water. Make sure water is not able to leak through the wrapping. Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed and do not refreeze.

To thaw in the microwave, check the owner's manual for the size turkey that will fit, the minutes per pound, and the power level to use. Remove all outside wrapping and place in a microwave-safe dish to catch any juices. Cook the turkey immediately after thawing. Do not refrigerate or refreeze the turkey after thawing in the microwave.

It is safe to roast a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Remember to remove the giblet packages during the cooking time. Remove carefully with tong or a fork. Do not smoke, grill, deep fat fry, or microwave a frozen turkey.

For oven roasting, use a temperature no lower than 325ºF. For optimum safety, stuffing a turkey is not recommended. For more even cooking, cook stuffing outside the bird in a casserole dish.

Do not use brown paper bags from the grocery or other stores for cooking. They are not sanitary, may cause a fire, and may emit toxic fumes. Intense heat may cause a bag to ignite, causing a fire in the oven. The ink, glue, and recycled materials in paper bags may emit toxic fumes when they are exposed to heat. Instead, use commercial oven cooking bags.

Remember that is is always important to wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices.

More information on food safety is available from the USDA Meat and Poultry Hotline at (888-674-6854). From 10 a.m. - 4 p.m. EST on weekdays, a food safety specialist will answer questions. Recorded messages about frequently asked questions are available 24 hours a day. The hotline is even open on Thanksgiving Day from 8 a.m. to 2 p.m. EST.

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Editor's Note: Ann Ludlum is a K-State Research and Extension Agent assigned to Bourbon County. She can be reached at (620) 223-3720.