Turkey Weight

Days to Allow for Thawing Turkey

8 to 12 pounds

1 to 2 days

12 to 16 pounds

2 to 3 days

16 to 20 pounds

3 to 4 days

20 to 24 pounds

4 to 5 days

Turkey Weight

Hours to Allow for Thawing Turkey

8 to 12 pounds

4 to 6 hours

12 to 16 pounds

6 to 8 hours

16 to 20 pounds

8 to 10 hours

20 to 24 pounds

10 to 12 hours

Following proper storage procedures is important for food safety and to maintain the best quality of the turkey.

Roasting Turkey Cook until temperature reaches 170 degrees F in the breast and 180 degrees F in the thigh. Cooking times are for planning purposes only - always use a meat thermometer to determine doneness.

(Approximate Timetable for Roasting a Turkey at 325 degrees F)

Grilling Turkey Indirect heat is ideal for cooking whole turkeys, which need slower cooking. With indirect heat, the lid is closed and the meat is placed in a tray or on the unlit portion of the grill. Grill the turkey for approximately 12 to 15 minutes per pound, according to the grill manufacturer's instructions.

Deep-Frying Turkey:
Equipment You'll need a 40- or 60-quart pot with basket, burner and propane gas tank, a candy thermometer to measure oil temperature and a meat thermometer to determine doneness of turkey. For added safety, have a fire extinguisher and pot holders nearby.

Location Place fryer on level dirt or grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.

Ingredients Smaller turkeys, 8 to 10 pounds, and turkey parts such as breast, wings and thighs are best for frying. You'll need approximately 5 gallons of oil; more for larger turkeys. Turkey can be injected with a marinade, coated with breading (such as Shake 'n Bake) or seasoned with a rub before cooking. Approximately 1 cup of marinade is needed for an 8- to 10-pound turkey, 2/3 injected in the breast and 1/3 in the rest of the turkey.

Cooking Preparation To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out the water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.

• Heat the oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and 1 hour.

• Do not stuff turkeys for deep frying.
  
  Frying the Turkey

• Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. For safety reasons, it is best to have two people lowering and raising the turkey.

• Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F in the thigh.
  
  Additional Safety Tips

• Never leave the hot oil unattended and don't allow children or pets near the cooking area.

• Allow the oil to cool completely before disposing of or storing.

• Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey.

• Turkey should be consumed immediately and leftovers stored in the refrigerator within 2 hours of cooking.

  IV STUFFING TIPS

  Stuffing should   be prepared and stuffed into the turkey immediately before it’s placed in the oven for cooking. When making stuffing ahead of time, wet and dry ingredients should be refrigerated separately and combined right before stuffing the turkey. Turkeys should be stuffed loosely, with about ¾ cup of stuffing per pound of turkey. Use these two simple steps for determining when a stuffed roasted turkey is done cooking and safe to eat: 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. (When cooking a stuffed turkey breast, the temperature measured in the breast should be 170 degrees F.) 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 stuffing temperature to continue to rise to at least 165 degrees F. If the turkey comes with a pop-up timer, a meat thermometer should still be used to check the temperature in the stuffing. By following these two steps, you and your family can continue the tradition of preparing a delicious stuffed turkey without sacrificing quality or safety.

  V  ROASTING TIMES

  The National Turkey Federation recommends roasting a turkey in a 325 degrees F oven until a meat thermometer indicates the internal temperature registers 180 degrees F in the thigh and 170 degrees F in the breast. Pop-up timers are helpful as a preliminary step in judging the correct temperature, but a meat thermometer is the best final authority to determine doneness. A shallow roasting pan should be used so oven air can flow completely around the turkey. Pans with sides higher than 1 inch will shield the thickest part of the turkey thighs from the heat, and the thighs will not cook evenly. For easier clean-up, add ½ cup of water to the bottom of the pan. If you stuff your bird, stuff it immediately before you place it in the oven. The center of the stuffing must register 160-165 degrees F before removing the turkey from the oven. If you do not stuff your turkey, the addition of 2 cups of coarsely chopped celery, onion and carrots to the cavity will enhance the fragrance and add to the flavor of the pan juices. Roasting Guidelines for a Fresh or Thawed Turkey Roast in a 325 degrees F Conventional Oven on the Lowest Oven Rack Weight Unstuffed Turkey Stuffed Turkey   8 to 12 pounds 2 3/4 to 3 hours 3 to 3 ½ hours   12 to 14 pounds 3 to 3 3/4 hours 3 ½ to 4 hours   14 to 18 pounds 3 3/4 to 4 1/4 hours 4 to 4 1/4 hours   18 to 20 pounds 4 1/4 to 4 ½ hours 4 1/4 to 4 3/4 hours   20 to 24 pounds 4 ½ to 5 hours 4 3/4 to 5 1/4 hours   24 to 30 pounds 5 to 5 1/4 hours 5 1/4 to 6 1/4 hours

  

  VI TURKEY SHELF LIFE

  A date stamped on a product's package, known as "open dating," uses a calendar date to help the supermarket operator determine how long to display perishable foods, such as turkey and other proteins.

  There are several types of dates that might be found on turkey packaging:

  • A "Sell by" date tells the store how long to display the product for sale. Consumers should buy the product before the date expires.
  • A "Best if Used By (or Before)" date is recommended for best flavor or quality. It is not a purchase or food safety date.
  • A "Use-By" date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.

  For a consumer to ensure that turkey and turkey products retain top quality, the following tips should be considered:

  • If product has a "Use-By Date," follow that.

  1. Check the "Sell-By Date" and purchase the turkey products before the date expires.
  2. Take the food home immediately after purchase and refrigerate it promptly under 40º F. Place turkey in the coldest part of the refrigerator, which could be either the meat/poultry drawer or the bottom shelf. Leave products in store packaging prior to use.
  3. If there isn't a meat/poultry drawer place a plate/tray under the turkey to prevent drips on other foods. Keep raw turkey separate from cooked foods.
  4. Follow handling recommendations on product.
  5. Freeze it at 0º F., if you can't use it in the times recommended (see chart below). Once a perishable product is frozen the expiration date become irrelevant and you should follow the storage guidelines below.
  

  Refrigerate fresh, uncooked and processed turkey products at 40º F or below.

   

  VII A TURKEY RECIPE

  Roast Turkey with Grand Marnier Apricot Stuffing

        1  Turkey, 21 pounds
        2 ea Oranges cut in half
        1 Tablespoon DJ CHEF'S POULTRY FLAVA!
        2 c  Butter, room temp.
  Grand Marnier Apricot Stuffing:
        1 c  Diced, dried apricots
    1 1/2 c  Grand Marnier
             Turkey liver and heart
        1 c  Unsalted butter
        2 c  Coarsely chopped celery
        1 lg Yellow onion,chopped
        1 lb Bulk pork sausage
        1 lb Herb stuffing mix
        1 c  Slivered almonds
        2 c  Chicken stock
      1/2 ts Dried thyme
             Salt and pepper to taste

  Make the stuffing (see below).
  
  Preheat oven to 450 F.
  
  Rinse the turkey inside and out and pat dry. Squeeze the juice of the oranges all over the turkey and in the neck and body cavities.
  
  Spoon the stuffing loosly into the cavities. Set aside any extra stuffing. Sew up the cavities or close with small trussing skewers.
  
  Place the turkey on a roasting rack in a roasting pan. Sprinkle all over with DJ CHEF'S POULTRY FLAVA and salt  to taste. Spread the butter all over the turkey. Turn breast side up in the pan and cover the pan with aluminum foil.
  
  Place turkey in the oven and reduce heat to 425 degrees F.
  
  Roast for 3 hours.
  
  Remove the foil and roast, basting occasionally, until the juices run clear when the meaty part of the theigh is pierced with a sharp skewer, about 2 more hours.
  
  Bake leftover stuffing in a baking dish at 325 for 30 minutes.
  
  Let turkey stand, covered with foil for 15 minutes before carving.
   
  Grand Marnier Apricot Stuffing::
   
  Place the apricots and 1 cup of Grand Marnier in a small saucepan. Heat to boiling. Remove from the heat and set aside.
  
  Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside and cool.
  
  Melt 1/2 cup of butter in a large skillet over medium heat. Add the celery and onion and sauté for 10 minutes. Transfer to a large mixing bowl.
  
  Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink.
  
  Remove and add to the celery mixture. Add the stuffing mix, apricots with liquid, and almonds.
  
  Finely dice the turkey liver and heart and add to the stuffing mixture, stir to combine.
   
  Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup Grand Marnier. Stir well to moisten the stuffing. Season with thyme, salt and pepper to taste.
   
  Enough for a 21-24 pound turkey.

  Rock  your turkey with DJ CHEF'S POULTRY FLAVA! this year

  GET YOU DJ CHEF'S POULTRY FLAVA ! TO SEASONING YOUR TURKEY HERE

  

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