Dear Friends & Neighbors,

Thanksgiving dinner (presented at: WindermereSun.com)

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Have you started prepping for your Thanksgiving feast (turkey, stuffings, mashed potatoes, cranberry sauce, etc.) yet? I’ve been getting emails and phone calls about the timing of cooking turkey within past 24 hours.  So let’s hope the guideline below will be of help:

According to USDA recommended times, the times are for an oven temperature of 325 degrees and assume the turkey is fridge-cold. A whole turkey is safe when cooked to a minimum internal temperature of 165 degrees (Fahrenheit) if measured with a food thermometer in the innermost part of the thigh and wing and the thickest part of the breast. If there is stuffing inside the turkey, be sure the center of the stuffing reaches 165 degrees.

Here is the general guideline (0.25 hour=15 minutes; 0.5 hour:=30 minutes; 0.75 hour=45 minutes)

• 8 to 12 pounds- Stuffed: 3 to 3.5 hours.  Unstuffed: 2.75 to 3 hours
• 12 to 14 pounds-Stuffed: 3.5 to 4 hours. Unstuffed: 3 to 3.75 hours
• 14 to 18 pounds-Stuffed: 4 to 4.25 hours. Unstuffed: 3.75 to 4.25 hours
• 18 to 20 pounds-Stuffed: 4.25 to 4.75 hours. Unstuffed: 4.25 to 4.5 hours
• 20 to 24 pounds-Stuffed: 4.75 to 5.25 hours. Unstuffed: 4.50 to 5 hours

For more on the  guidelines of cooking turkey parts (breasts, drumsticks) and various cooking methods (spatchcocking, grilling, smoking, frying), check out the USDA’s Thanksgiving Toolkit to Prevent Foodborne Illness at: fsis.usda.gov

A turkey must be kept at a safe temperature during thawing. Learn three safe methods, in the video “Let’s Talk About Thawing a Turkey” below:

Safe Stuffing: https://www.fsis.usda.gov/wps/wcm/connect/a4bd9929-e002-4752-b186-aeac92448ffd/Turkey_Basics_Stuffing.pdf?MOD=AJPERES

Photographed, gathered, written, and posted by Windermere Sun-Susan Sun Nunamaker
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