Turkey Preparation & Storage From turkey cutlets and deli meats to turkey sausage and whole birds, consumers can be confident they are getting their money's worth. Turkey is a low-fat, high-protein, nutrient-dense food that is available at a relatively low price. To assure maximum enjoyment of your turkey products, follow these recommended practices for buying, storing and preparing turkey. Fresh or Frozen? Quality Always There is no quality difference between a fresh or frozen turkey. Frozen turkeys are flash frozen immediately after packaging to 0 degrees F or below and held at that temperature until purchased. Once defrosted, the meat is practically as fresh as the day it was processed. Fresh turkeys are deep-chilled after packaging and have shorter shelf lives. Because they are perishable and require special handling and merchandising, fresh turkeys are slightly more expensive than frozen turkeys. Choose the product that best meets your needs without sacrificing quality. By purchasing a frozen turkey, you can get the turkey in advance and take advantage of special sales and coupons. Fresh turkeys provide convenience because they do not require thawing. Eighty-three percent (83%) of those surveyed by the National Turkey Federation reported purchasing a frozen turkey for Thanksgiving dinner; sixteen percent (16%) purchased a fresh turkey. Just enough What size turkey do I need to buy? Purchase at least one pound of uncooked turkey per person when purchasing a whole turkey. You'll have enough for the feast and for leftovers, too. The Best Deal in Town The American Farm Bureau Federation reported that in 2006, the average cost of the traditional Thanksgiving feast for 10 people was $38.10. The menu included turkey, stuffing, cranberries, pumpkin pie and all the trimmings. Do turkey prices go up during Thanksgiving? No, not normally. In fact, turkey prices often go down during the holidays as many grocery stores use turkey as a "loss leader." This means that retailers run special, low prices on turkeys to entice customers into their store to buy other holiday foods for the traditional feast. Turkeys in the supermarket are all inspected by USDA or state systems and offer high quality and value. Thawing Tips Turkey can be thawed in the refrigerator, in cold water or in the microwave. Whole turkey takes about 24 hours per four to five pounds to thaw in the refrigerator. The refrigerator method is the safest and will result in the best finished product. In cold water, changed every 30 minutes, turkey takes about 30 minutes per pound to thaw. When using a microwave to thaw a turkey, follow the manufacturer's instructions for the size turkey that will fit in your oven, the minutes per pound and the power level to use. Never defrost turkey on the counter. Once thawed, keep turkey refrigerated at 40 degrees F or below until it is ready to be cooked. Turkey thawed in the microwave should be cooked immediately. What are giblets? Giblets are the turkey's gizzard, heart and liver. The giblets and neck, when cooked until tender, are delicious additions to gravy or stuffing. If you choose to add the liver to the stockpot, do so during the last 15-20 minutes of simmering time. Overcooking the liver results in a bitter flavor. The Right "Stuff" Follow these steps for safely stuffing turkey: Stuffing should be prepared and stuffed into the turkey immediately before it's placed in the oven for cooking. If preparing the stuffing ahead-of-time, wet and dry ingredients should be refrigerated separately and combined right before stuffing the turkey. Stuff the turkey loosely, about 3/4 cup stuffing per pound of turkey. Stuffing needs room to expand during cooking, so do not over-stuff. The stuffing recipe may yield more than the turkey can hold, so bake any extra stuffing in a greased casserole dish. Cooked inside or outside the bird, all stuffing and dressing recipes must be cooked to a minimum temperature of 165 degrees F. Use a two-step test for turkey doneness: First, insert a meat thermometer into the deepest portion of the thigh, not touching bone, and verify the temperature reaches 175 degrees F-180 degrees F. Move the thermometer to the center of the stuffing and verify the stuffing reaches 165 degrees F. If the turkey is done and the stuffing is not yet 165 degrees F, the stuffing should be removed from the turkey and placed in a separate oven proof container to be further cooked in the oven in a covered container or in a microwave with a plastic-wrapped covered container until the stuffing temperature registers 165 degrees F. Do not leave stuffing and other leftovers out for more than 2 hours. Store leftover stuffing in a covered container in the refrigerator and use within 1 to 2 days. Reheat leftover stuffing to 165 degrees F before serving. 5 Easy Steps to a Perfectly Roasted Turkey 1. Thaw the turkey and remove neck and giblets from the neck and body cavities. 2. Preheat the oven to 325 degrees F for conventional or 300 degrees F for convection ovens. 3. Place turkey breast-side up on a rack in a shallow roasting pan. If cooking stuffing inside the turkey, fill the body cavity with stuffing just before roasting. 4. Insert a meat thermometer into the thickest part of the thigh, not touching bone. 5. Roast the turkey, uncovered, until the meat thermometer registers at least 165 degrees F (170 degrees F in the breast and 180 degrees F in the thigh). Use the roasting timetable to estimate approximate cooking time. If stuffed, make sure the temperature of the stuffing has reached 165 degrees F before removing the turkey from the oven. Thermal/Conventional Oven Open Pan Method Timetable for Roasting a Turkey at 325 Degrees F. Unstuffed Turkey 8 to 12 pounds 12 to 14 pounds 14 to 18 pounds 18 to 20 pounds 20 to 24 pounds 2-3/4 to 3 hours 3 to 3-3/4 hours 3-3/4 to 4-1/4 hours 4-1/4 to 4-1/2 hours 4-1/2 to 5 hours Stuffed Turkey 8 to 12 pounds 12 to 14 pounds 14 to 18 pounds 18 to 20 pounds 20 to 24 pounds 3 to 3-1/2 hours 3-1/2 to 4 hours 4 to 4-1/4 hours 4-1/4 to 4-3/4 hours 4-3/4 to 5-1/4 hours Convection Oven Open Pan Method Roasting Guidelines for a Fresh/Thawed Turkey at 300 Degrees F. Unstuffed Turkey 14 to 18 pounds 18 to 22 pounds 2-1/2 to 3-1/4 hours 3-1/4 to 3-1/2 hours Stuffed Turkey 14 to 18 pounds 18 to 22 pounds 3 to 3-1/4 hours 3-1/4 to 3-3/4 hours Thermy says, "It's Safe to Bite When the Temperature is Right!" Fifty-three percent of consumers in a recent survey said they used a thermometer to ensure the quality and safety of their Thanksgiving turkey. Other Preparation Pointers For a picture-perfect turkey, tuck wing tips "akimbo" under the shoulders. Juices from the turkey will baste the meat as it cooks. For added moisture, pour 1/2 cup water in the bottom of the pan and brush the turkey with oil or unsalted butter and seasonings/herbs. Place an aluminum foil tent over the breast during the first 1 to 1-1/2 hours of cooking, then remove the foil to allow for browning. For easier carving, allow the turkey to stand 20 minutes once removed from the oven. What is a self-basted turkey? As a value-added option for consumers, some turkeys are sold as "basted" or "self-basted," meaning they have been injected or marinated with a solution usually containing edible fat, natural broth, stock or water and seasonings. Self-basted turkeys are labeled with the percentage of the solution and its ingredients. Do not use self-basted turkeys when brining or deep-frying a turkey. Use versatile leftover turkey to make delicious meals in minutes. Combine with a few simple ingredients for chilis, sandwiches, frittatas, pizzas, soups, quiches, stir-fry dishes, fajitas and casseroles. Consumers Want Turkey on the Menu Nearly 76 percent of consumers surveyed said they would order turkey when eating out if it were offered on the menu. Regional Culinary Styles Professional chefs across the United States feature roasted whole turkey in ways that reflect regional cooking. In the Florida Keys, chefs place aromatic oranges or lemons and limes in the cavity of the bird. In the Southwest, poblano and ancho chilies may be used in a paste that yields a bit of heat to the mild flavored turkey. In the Northeast, many chefs brine turkeys in a salt, sugar and water mixture for hours prior to roasting. In California, a wine flavored basting sauce is used as a reflection of the state's vineyards. Turkey Away From Home Restaurant chefs emphasize quality and safety in their own kitchen by using these proper techniques. Turkeys are batch-roasted to ensure moist turkeys throughout the service period. With clean cutting boards and utensils, chefs slice or carve turkeys and re-sanitize the boards and knives every 30 minutes. To maintain the best quality, the hot turkeys are held at a safe holding temperature for 20-30 minutes. To keep the turkeys moist, chefs place turkeys not to be served immediately in shallow pans, cover them with plastic film and keep the birds refrigerated at 35-40 degrees F. How should leftovers be stored and how long will they keep? Leftovers should be stored in shallow containers and refrigerated or frozen within two hours of cooking. Remove the stuffing and carve the extra turkey meat from the bones. Use cooked turkey and stuffing within 3-4 days and gravy in 1-2 days. Cooked turkey keeps for 3-4 months in the freezer. When using leftovers, reheat the foods thoroughly to 165 degrees F or until hot and steaming; bring gravy to a boil before serving. Turkey: A Year-Round Treat The variety of tasty turkey cuts and products available make it easy to enjoy turkey all year long. Turkey's delicate taste is easily seasoned. By adding your favorite ingredients, herbs, spices or sauces, it's easy to create unique new dishes. Consider substituting turkey for higher fat meats in your favorite dishes. Turkey is also adaptable to all cooking methods, from stovetop and microwave to oven and grill. Try ground turkey burgers and turkey tenderloins on the grill, turkey cutlets for quick-to-prepare meals, turkey sausage on pizza and turkey deli meats for lunch - the possibilities are limitless and the end result is good taste and healthy eating for you and your family.