Cross posted from the foodsafety.gov blog:
Let’s face it, in November, a turkey will most likely find its way onto your menu. Planning ahead can help ensure that your special meal is successful, safe, and stress-free. If you have questions, the USDA’s Meat and Poultry Hotline offers planning tips and shares their top turkey questions and answers.
- Make a guest list: Decide how many people will be eating, plan your menu, and gather your recipes.
- Clear the fridge: Start using foods that are taking up space in your refrigerator and freezer to make sure you have plenty of room for your turkey, ham, or roast and other dishes.
- Start shopping: Check your pantry to see what you already have and make a shopping list of needed ingredients. Shopping early for pantry items will reduce stress later.
- Get the thermometers ready: Buy a food thermometer if you don’t already have one. A cooked whole turkey is safe at a minimum internal temperature of 165 °F throughout the bird and stuffing. If you’re thawing the turkey in the refrigerator, we also recommend using a refrigerator thermometer to make sure the temperature is 40 °F or lower.
Read our Top Turkey Questions
(Answered by the USDA Meat and Poultry Hotline)
- I have a turkey in the freezer from last year. Can I still use it?
Yes, go ahead and use it! Food poisoning bacteria cannot grow in the freezer, so your frozen turkey will be safe to eat. A turkey will keep its top quality a full year in the freezer.
- What size turkey should I buy?
Estimate one pound of turkey for each person. That’s enough for ample portions and leftovers. If you’re having a large party, don’t worry: larger turkeys (over 16 pounds) have more meat per pound. A larger turkey will feed two people per pound.
- How far in advance can I buy a fresh turkey?
If you want to buy a fresh turkey, wait until the Tuesday before Thanksgiving. Some grocery stores will let you reserve a fresh turkey.
- How long does it take to thaw a frozen turkey?
The safest way to thaw a turkey is to put it in the refrigerator at a safe temperature (40 °F) during thawing. Allow one day for each five lbs. of weight to thaw the turkey. A 20- pound turkey will take about four days to thaw. After it has thawed, it is safe for another two days.
If you have additional questions about cooking a turkey call, the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety specialist at AskKaren.gov available from 10:00 a.m. to 4:00 p.m. Eastern Time, Monday through Friday, English or Spanish.
If you need help on Thanksgiving Day, the USDA Meat and Poultry Hotline will be open from 10:00 a.m. to 2:00 p.m. Eastern Time. You can also ask questions of “Karen,” FSIS’ virtual representative, 24/7 at AskKaren.gov available in English or Spanish. PregunteleaKaren.gov for questions in Spanish)