Turkey Storage & Handling

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Turkey: Storage & Handling

From delivered product, to freezer or cooler, to oven -- make sure the basics are reviewed with your staff.

The Basics

Store raw turkey in its original, unopened wrapper at 40 degrees F or below. For optimum quality, cook fresh whole turkey within three to four days of purchase. Immediate freezing is recommended for longer storage (up to 12 months). Cook refrigerator-thawed turkey within one to two days. A turkey thawed by the cold water or microwave method should be cooked immediately.

Key Points

• Never partially cook turkey. Always finish the cooking once it is started.
• Remove stuffing from roasted turkey after 20 minutes standing time.
• Don`t leave cooked turkey or stuffing at room temperature for more than two hours.
• Cut all meat from the bones before storing.
• Place all leftover product in the cooler when finished serving.
• Cooked poultry may be kept refrigerated for three to four days in a covered container.
• Stuffing and gravy should be used within one to two days.
• Hands, countertops and utensils such as knives and cutting boards must be washed thoroughly with hot, soapy water after preparing raw poultry and before use with other foods.

Thawing Turkey Safely
Refrigerator Thawing Times: (40 degrees F)

If you need to thaw the turkey more quickly, you may thaw the bird in cold water.

Remember: Change the cold water every 30 minutes.

Cold Water Turkey Thawing Times

Preparation

1. Remove wrapper from the turkey.
2. Remove hock lock from legs.
3. Pull neck and giblets from cavities.
4. Rinse turkey inside and out with cold water.
5. Pat dry. 
6. If using stuffing, fill cavities lightly with the mixture -- don`t press it in. Stuffing expands as it cooks.
7. Skewer cavity openings to secure the stuffing.
8. Tie legs together or return to hock lock. Twist wing tips under the back.

Turkey Cooking Tips

Follow these two simple steps for determining when a stuffed roasted turkey is done cooking and safe to eat.

1. Insert a meat thermometer into the deepest portion of the thigh, not touching bone, and allow it to come to temperature for an accurate reading. Cook the turkey until the temperature when measured in the thigh reaches 180 degrees F.
2. Move the thermometer to the center of the stuffing. Once the stuffing has reached 160 to 165 degrees F, the turkey should be removed from the oven and allowed to "rest" for 20 minutes. This makes carving easier and allows the stuffing temperature to continue to rise to at least 165 degrees F.

Safety Tip: Always immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey.

Cooking Times

Approximate timetable for roasting a turkey at 325 degrees F