Food safety tips for handling, thawing, roasting, storing, and also reheating turkey.
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|Minnesota room of julianum.net customer Fact paper Revised August, 2011|
Download a print version that this document: Turkey: for sure Thawing and Cooking (PDF)
handle Food for surealways wash her hands before and after dealing with food. keep the kitchen, dishes and also utensils clean. constantly serve food ~ above clean plates. execute not usage the same platter and utensils because that raw and cooked meat/poultry.
Fresh Turkeypurchase the turkey just 1 or 2 days prior to you plan to cook it. save it stored in the refrigerator until you’re all set to cook it. Place it on a tray or pan come catch any juices that might leak. do not buy new pre-stuffed turkeys. If not tackled properly, harmful bacteria that might be in the stuffing deserve to multiply rapidly.
Frozen Turkeystore frozen until you’re all set to thaw it. Turkeys deserve to be maintained in the freezer indefinitely. However, cook turkeys within 1 year for the ideal quality.
Thawing your TurkeyThere room three ways to thaw her turkey safely: Thawing in the Microwave Oven: inspect your owner’s hand-operated for the minutes every pound and the strength level to use for thawing. remove all external wrapping. place on a microwave-safe dish to catch any type of juices that could leak. cook your turkey immediately after thawing in the microwave. execute not refreeze. Thawing in the Refrigerator: store the turkey in its initial wrapper. ar it top top a tray come catch any type of juices that might leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has actually been properly thawed in the refrigerator might be refrozen.
|Thawing in the refrigerator||Time to thaw (allow 24 hours for every 4 come 5 pounds)|
|4 come 12 pounds||1 come 3 days|
|12 to 16 pounds||3 come 4 days|
|16 come 20 pounds||4 come 5 days|
|20 to 24 pounds||5 to 6 days|
|Thawing in cold water||Time to thaw (allow 30 minutes per pound)|
|4 to 12 pounds||2 come 6 hrs|
|12 come 16 pounds||6 to 8 hours|
|16 to 20 pounds||8 to 10 hours|
|20 to 24 pounds||10 to 12 hours|
Roasting your Turkeyset your stove temperature no reduced than 325 °F. location the turkey ~ above a rack in a shallow roasting pan. For much more even cooking, that is recommended the you chef your stuffing external the bird in a casserole dish. Use a food thermometer to examine the inner temperature of the stuffing. The center should with at least 165°F. If you choose to stuff her turkey, to fill the cavity just before cooking. Fill the cavities loosely. Usage a food thermometer to inspect the inner temperature that the stuffing. The center should reach at least 165°F. To inspect the doneness of a totality turkey, insert a food thermometer in the thickest part of the inner thigh without emotional the bone. A whole turkey need to be cooked come 165°F. To check the doneness the a turkey breast, insert a food thermometer in the thickest component of the breast. A turkey breast should be cooked come 165°F. If her turkey has actually a pop-up temperature indicator, that is recommended that you also check the interior temperature of the turkey and also the stuffing. permit the turkey stand for 20 minutes after cooking. It will carve much more easily. eliminate all stuffing indigenous the turkey cavities.
REMEMBER : Always to wash (with soap and water) hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices.
Timetables because that Turkey Roasting (325°F oven temperature):
These times room estimates. Constantly use a food thermometer to inspect the inner temperature of her turkey and also stuffing (165°F).
|Unstuffed Turkey||Time to cook|
|4 come 8 pounds (breast)||1½ to 3¼ hours|
|8 to 12 pounds||2¾ to 3 hours|
|12 come 14 pounds||3 come 3¾ hours|
|14 come 18 pounds||3¾ come 4¼ hours|
|18 come 20 pounds||4¼ to 4½ hours|
|20 to 24 pounds||4½ to 5 hours|
|Stuffed Turkey||Time to chef|
|4 come 8 pounds (breast)||2½ come 3½ hours|
|8 to 12 pounds||3 come 3½ hours|
|12 come 14 pounds||3½ come 4 hours|
|14 come 18 pounds||4 come 4¼ hours|
|18 come 20 pounds||4¼ come 4¾ hours|
|20 to 24 pounds||4¾ come 5¼ hours|
save Leftover Turkeythrow away turkey, stuffing, and gravy left the end at room temperature much longer than 2 hours (1 hour in temperatures over 90 °F). division leftovers into small portions. Refrigerate or frozen in covered shallow containers for faster cooling. use refrigerated turkey and stuffing within 3 to 4 days. Usage gravy in ~ 1 to 2 days. If freezing, use leftovers in ~ 2 to 6 month for best quality.
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