How To Roast A Turkey - Guidelines For Roasting A Whole Turkey
How To Use A Turkey Cooking Bag - Turkey Cooking Times

To purchase top-quality turkey roasting pans, check out What's Cooking America's Kitchen Store for all your Thanksgiving and Christmas dinner tools and equipment needs.

Turkey Hints & Tips:

Turkey Basics
How to purchase, stuff, and roast a turkey. Choosing a fresh or frozen turkey. How to thaw a frozen turkey. How to prepare turkey for stuffing.

Thanksgiving Planning - Stress-Free Thanksgiving
How to plan and prepare your Thanksgiving dinner in advance without stress.

Thanksgiving Dinner Menu
Check out some ideas and recipe for your Thanksgiving dinner menu.

Turkey Terminology - Types of Turkeys
Learn the differences between the different types of turkeys in the marketplace.

Guidelines for Brining Poultry
The secret to juicy chicken breast is simple - brine them before grilling or baking! It's very easy and economical, and requires no special cookware.

Guidelines For Roasting a Whole Turkey
Learn how to safely and easily prepare and roast your turkey.

Advice on Stuffing a Turkey Safely As the Thanksgiving and Christmas holiday draws near, learn how to safely stuff your turkey.

Using a Cooking or Meat Thermometer
Have you ever cut into a turkey to see if it has finished cooking? Cooking thermometers take the guesswork out of cooking, as they measures the internal temperature of your cooked meat and poultry to assure that a safe temperature has been reached, harmful bacteria have been destroyed, and your turkey is cook perfectly.

Making Perfect Turkey Gravy
Hints and tips for making that perfect turkey gravy.

Handling Leftovers Safely
"Leftover" foods are cooked foods that you or your family do not eat within 2 hours after they are cooked. Improper handling or storing cooked food is one of the most common causes of food poisoning in the home.

Let's Make Turkey Stock
My favorite thing to do the morning after Thanksgiving is to make homemade turkey stock from the turkey carcass. It is so easy to do and so delicious! The turkey stock can be used for a delicious soup or frozen for future use.

Smoked Turkey

Turducken

For additional food safety information about meat, poultry or eggs, call the toll-free USDA Meat and Poultry Hotline at:
1 (800) 535-4555.

The phone line is staffed by home economists, registered dietitians and food technologists from 10 a.m. to 4 p.m. ET year round. An extensive selection of food safety recordings can be heard 24 hours a day using a touch-tone phone.

The USDA has issued new guidelines for roasting whole turkeys. These changes were based on a study conducted by the University of Georgia, which showed that the existing USDA cooking times were longer than needed to assure safety and doneness. The data supported reductions of 15 minutes to one hour, depending on the size of the bird.

The USDA has come up with a one-temperature-suits-all for poultry safety: 165 degrees F. For safety and doneness, the internal temperature should be checked with a meat thermometer.

It appears that "timing is NOT everything." Recommended cooking techniques must also be followed. A meat thermometer should be used to check the internal temperature of the bird in several places for safety's sake and to prevent overcooking.
 

Many variables can affect the roasting time of the whole turkey:

• A partially frozen bird requires longer cooking.
   

• Dark turkey roasting pans cook faster than shiny metals.
   

• The depth and size of the pan can reduce heat circulation to all areas of the bird.
   

• The use of a foil tent for the entire time can slow cooking.
   

• Use of the roasting pan's lid speeds cooking.
   

• An oven cooking bag can accelerate cooking time.
   

• A stuffed bird takes longer to cook.
   

• The oven may heat food unevenly.
   

• Calibration of the oven's thermostat may be inaccurate.
   

• The rack position can have an affect on even cooking and heat circulation.
   

• A turkey or its pan may be too large for the oven, thus blocking heat circulation.
   

• The meat thermometer must be placed properly in the thigh joint. See Taking The Turkey's Internal Temperature below.
   

All these factors must be considered when roasting a turkey or any meat product. They can lengthen or shorten the total cooking time. Safe cooking relies on a combination of factors and the use of a meat thermometer.

The roasting methods or techniques used in the University of Georgia study to determine the new approximate cooking times did show that turkeys were cooking faster. The new times are based on cooking turkeys according to the following recommendations.

6. Taking The Turkey's Internal Temperature - This year, the USDA has come up with a one-temperature-suits-all for poultry safety: 165 degrees F. For safety and doneness, the internal temperature should be checked with a meat thermometer. I, personally, use the Thermapen 5 Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen is used by chefs all over the world. The pocket design replaces more costly and bulky handheld thermometers while using the same professional thermocouple technology. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen 5 Thermometer  

• Meat Thermometer - Make sure the meat thermometer you buy or use is designed for meat and poultry. At the beginning or toward the end of the roasting time an oven-proof or instant-read thermometer should be used to check the temperature of the poultry.
  
  To Take Temperature of Thigh - Place the thermometer iin the thickest part of thigh away from the bone of the turkey to check the internal temperature at intervals during the cooking time.
  
  To Take Temperature of Breast - Insert thermometer at neck end, holding it parallel to the turkey. Confirm temperature by inserting thermometer in both sides of the turkey.
  
  Cleaning Meat Thermometer - After each use, wash the stem section of the thermometer thoroughly in hot, soapy water.
   

• Pop-Up Thermometer - If your turkey has a "pop-up" temperature indicator, it is also recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wine, and the thickest part of the breast with a meat thermometer.
   

• Temperature of Cooked Turkey - The temperature must reach a minimum of 165 degrees F. in the thigh before removing from the oven. The center of the stuffing should reach 165 degrees F. after stand time.
   

• In Absence of a Meat Thermometer - Juices should be clear. Pierce the turkey with a fork in several places; juices should be clear with no trace of pink. NOTE: The old-fashioned way of wiggling the leg to see if it's loose will give you an indication that the turkey is ready, but unfortunately, by the time the leg is truly loose, the turkey is sadly overcooked. The only reliable test for doneness is to check the internal temperature with a meat thermometer in the thickest part of the thigh, without touching the bone.

7. Removing the Turkey From the Oven - Once you remove the turkey from the oven, tent it with aluminum foil and allow it to rest for 20 to 30 minutes, so the meat can firm up and hold the juices, making it easier to carve.

8. Letting the Turkey Rest - Resting allows for the redistribution and re-absorption of the juices in the meat. This makes for ultra-moist, flavorful meat while also giving the turkey a chance to cool for easier carving. If you skip this important step, you will both burn yourself and end up with a flood of juices on your carving board, not to mention a dry turkey.
 

Approximate Turkey Cooking Times:
The new roasting times are based on the recommendations above and on a 325 degree F. oven temperature. These times are approximate and should always be used in conjunction with a properly placed meat thermometer.

UNSTUFFED TURKEY

4 to 8 pounds.............1-1/2 to 3-1/4 hours
8 to 12 pounds................2-3/4 to 3 hours
12 to 14 pounds...............3 to 3-3/4 hours
14 to 18 pounds...............3-3/4 to 4-1/4 hours
18 to 20 pounds...............4-1/4 to 4-1/2 hours
20 to 24 pounds...............4-1/2 to 5 hours

STUFFED TURKEY

8 to 12 pounds................3 to 3-1/2 hours
12 to 14 pounds...............3-1/2 to 4 hours
14 to 18 pounds...............4 to 4-1/4 hours
18 to 20 pounds...............4-1/4 to 4-3/4 hours
20 to 24 pounds...............4-3/4 to 5-1/4 hours