Feature Articles: Food, Fitness and Holidays
Cook turkey and stuffing safely
Janet Hackert, regional nutrition and health education specialist, University of Missouri Extension
The day of the big feast is fast approaching. If the feast is to include a turkey, make sure the turkey is safe to eat. The same holds for stuffing or dressing – make sure it is prepared safely.
Cooking a large piece of meat like a turkey can take a long time.
Cook at 325°F until the meat, at its thickest part, is 165°F.
The following will help to estimate how long to plan for:
- 8-12 pounds of turkey takes 2¾ - 3 hours to cook
- 12-14 pounds takes 3 - 3¾ hours
- 14-18 pounds takes 3¾ - 4¼ hours
- 18-20 pounds takes 4¼ - 4½ hours
- 20-24 pounds takes 4½ - 5 hours to cook
When the turkey is done, remove from the oven and let it stand 20 minutes before carving.
Many people like to add stuffing or dressing to their holiday meal.
For more even cooking, it is recommended you cook your dressing
outside the bird in a casserole dish. Use a food thermometer to check
the internal temperature of the dressing. The center should reach
165°F.
If you choose to stuff your turkey, the ingredients can be prepared
ahead of time; however, keep wet and dry ingredients separate. Chill
all of the wet ingredients (butter/margarine, cooked celery and
onions, broth, etc.). Mix wet and dry ingredients just before filling
the turkey cavities. Fill the cavities loosely and cook the turkey
immediately. Use a food thermometer to make sure the center of the
stuffing reaches 165°F.
If you find yourself with a food safety concern about the turkey
during odd hours, help is available. Added tips on stuffing, cooking
a turkey and other common meats can be found on the Food Safety
and Inspection Service Web site, at
http://www.fsis.usda.gov/Fact_Sheets/Lets_Talk_Turkey/index.asp
and http://www.fsis.usda.gov/.
Or contact the USDA Meat and Poultry Hotline at 1-888-MPHotline
(1-888-674-6854) for recorded answers to frequently asked questions.
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Last update: Monday, November 23, 2009
