Tips for Success
Safety:
- Thawed turkey may be kept in the refrigerator up to 4 days before cooking.
- Use paper towels, not cloth, to wipe off turkey and clean up juices.
- Store meats separately from fruits, vegetables and cheeses to help eliminate cross-contamination.
- Within 2 hours of roasting, remove stuffing from turkey and carve the remaining meat off the bone. Wrap separately and store it all in the refrigerator or freezer.
Your turkey is done:
- When the meat thermometer reaches the following temperatures:
- 180 degrees deep in the thigh. At this temperature, juices should be clear, not reddish pink, when thigh
muscle is pierced deeply. - 165 degrees in the center of the stuffing, if turkey is stuffed. When the stuffed turkey is done, remove turkey from the oven and let the turkey with stuffing stand 15 minutes.
General tips:
- Allow more time. Your first few attempts at cooking will take a little longer until you get the hang of things. Blogger Roxanne Sarmiento gives us her tips for hosting a practice run with other first-time cooks instead of stressing out about Thanksgiving dinner. Plan to try a new recipe when you’re not in a time crunch.
- Set yourself up for success. Choose a recipe that calls for only a handful of ingredients and doesn’t take long to make. Small victories in the kitchen will prepare you to move on to bigger and better dishes.
- Relax and have fun! Cooking should be an enjoyable experience. Try sharing it with someone you love. And remember, mistakes and messes are bound to happen, so let them roll off your back and keep trying.
- Use your favorite spices. Spices add more flavor to your favorite dishes. Don’t be afraid to experiment!
Approx. cooking times
| Net Wt (pounds) | Unstuffed (hours) | Stuffed (hours) |
| 10-18 | 3 to 3 1/2 | 3 3/4 to 4 1/2 |
| 18-22 | 3 1/2 to 4 | 4 1/2 to 5 |
| 22-24 | 4 to 4 1/2 | 5 to 5 1/2 |
| 24-30 | 4 1/2 to 5 | 5 1/2 to 6 1/4 |