ANNUAL THANKSGIVING HANDBOOK : Is It Done Yet?
New breeds of turkey being marketed by poultry producers are cooking quicker than birds sold just a few years ago, according to the U.S. Department of Agriculture.
As a result, the USDA’s Food Safety and Inspection Service is recommending a revision in roasting time requirements for whole turkeys. The agency, which is responsible for the safety and wholesomeness of meat and poultry, says consumers should cook the holiday bird until it reaches an internal temperature of 180 degrees.
Harmful bacteria that may be present in raw poultry is effectively destroyed at 160 degrees. However, determining when the entire turkey is completely cooked is not possible if just one section of the bird reaches 160 degrees. The USDA recommends that a meat thermometer be inserted into the thickest part of the thigh and should read 180 degrees to ensure that all parts of a turkey are properly done.
“A lot of things influence cooking times for turkey,” said Linda Bowers, food safety specialist with the USDA’s Meat and Poultry Hotline. “Some of the major factors are whether the bird is shielded with foil, stuffed or unstuffed, the oven calibration and the temperature of the turkey when it goes into the oven. By using a thermometer, you can ensure that the food has reached a safe internal temperature, and it is much more accurate than using a minutes-per-pound guideline.”
In fact, Bowers said the USDA no longer recommends cooking turkey according to a minutes-per-pound formula.
To help plan cooking times, however, the USDA does offer this guide, which decreases projected cooking time by as much as 45 minutes from previous recommendations, depending on the size of the bird. The revisions are designed to produce a moist--rather than over-cooked or dry--meat. The oven setting should not be lower than 325 degrees.
Cooking times depend on the size of the turkey and whether it is stuffed. The new recommended roasting times:
*
Unstuffed Weight Roasting Time
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 Weight Roasting Time
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
* More information about the new cooking times is available toll-free from the USDA’s Meat and Poultry Hotline at (800) 535-4555.
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