Extension specialist offers tips for thawing, cooking turkey

MADISON – Preparing the Thanksgiving turkey does not just happen overnight. There is a great deal of planning involved to have the bird properly thawed and cooked in time to hit the Thanksgiving table.

Thawing Takes Time

A lot of turkeys sold for Thanksgiving are frozen. Because of this, people must factor in enough time for the turkey to completely thaw. Janice Hall, a specialist with Alabama Cooperative Extension System’s federal nutrition programs, said people cooking a frozen turkey should plan for the cooking time to take at least 50% longer than recommended for a fully thawed turkey.

“It is critical that you monitor the internal temperature to ensure it reaches 165 degrees Fahrenheit,” Hall said. “The turkey is basically thawing in the process of cooking so make sure to set the oven temperature no lower than 325 degrees Fahrenheit. When in doubt, follow package directions for proper handling and cooking.”

However, the safest way to thaw a frozen turkey is in a refrigerator. Hall, who specializes in nutrition, food safety and produce safety, recommends placing the turkey in a pan on the bottom shelf of the refrigerator. The pan will help prevent cross contamination as the bird thaws.

“It is extremely dangerous to thaw meat at room temperature,” Hall said. “The food temperature danger zone is from 40 to 140 degrees Fahrenheit. Thawing a turkey at room temperature would create a perfect environment for harmful bacteria to grow.”

As a general guideline, people should plan for 24 hours of thawing in a refrigerator for every 5 pounds of turkey. For example, people would need to start thawing a 15-pound turkey at least three days before they plan to cook it.

Cook Safely No Matter the Method

Roasting is an established method for cooking a turkey. However, in recent years, other methods have gained popularity. Hall said no matter which method people choose, they must cook a bird to the correct internal temperature.

“Turkeys must be cooked to an internal temperature of 165 degrees Fahrenheit,” Hall said. “To check the temperature, you need to have a food thermometer. Insert the thermometer into the thickest part of the turkey, either the breast or the thigh.”

Turkey and dressing or stuffing are Thanksgiving staples. Television shows and movies often portray the dressing or stuffing being cooked inside the turkey cavity. However, Hall recommends cooking the dressing or stuffing in a separate pan. This will ensure that it is cooked to 165 degrees Fahrenheit.

“We understand that traditions can be challenging to break,” Hall said. “So if you choose to cook the stuffing inside of the turkey, use a food thermometer to ensure the middle of the dressing has reached at least 165 degrees Fahrenheit.”

A Quick Cooking Alternative

For those who are cooking for a large group and are running out of oven space, Hall said they can utilize a pressure cooker to cook the turkey. While unconventional, this cooking method is a great way to infuse big flavors in a shorter amount of time. The size of the pressure cooker would determine the size of the turkey. Hall has a 6-quart pressure cooker that can hold up to a 10-pound turkey.

When using this method, Hall cuts the turkey in half, places it in the electric cooker and submerges it in chicken broth. She then adds celery, bell pepper, onion, poultry seasoning, garlic cloves, a little salt and pepper and sets the cooker on high for 50 minutes.

“Oh, my goodness. It was absolutely amazing,” Hall said. “It was so tender, flavored all the way through and far better than the one I cooked in the oven. Everyone raved over it.”

More Information

For more information on food safety, visit the Food Safety section of www. aces.edu or contact the food safety and quality agent serving your area.

Holiday Turkey

Speaking of turkey, this recipe for “Holiday Turkey,” courtesy Andrew Schloss’ “Cooking Slow” (Chronicle Books), calls for slow cooking the bird. Such an approach should result in a delicious and mouth-watering main course that satisfies anyone who’s anxious to sit down at the Thanksgiving dinner table this year.

Makes 15 servings 1 fresh turkey, about 15 pounds, preferably free-range 1 tablespoon olive oil 1 quart apple cider 2 teaspoons dried poultry seasoning Coarse sea salt and freshly ground black pepper Remove the giblets from the turkey and discard (or save for another use). Rinse the turkey inside and out and pat dry with paper towels. Rub it all over with salt and pepper. Refrigerate, uncovered, for at least 12 hours and up to 24 hours. During that time, the surface of the turkey will become visibly dry and the skin will tighten; this encourages a nice crisp skin on the finished bird.

Remove the turkey from the refrigerator 1 hour before you plan to start roasting. Preheat the oven to 450 F.

Put the turkey on a rack set in a large, flameproof roasting pan. Drizzle the oil over the top.

Roast for 1 hour. Reduce the oven temperature to 175 F. Pour the cider into the roasting pan and sprinkle the poultry seasoning in the liquid. Continue roasting until an instant-read thermometer inserted into the thickest part of a thigh (but not touching bone) registers to 170 F.

Transfer the turkey to a carving board, tent loosely with aluminum foil, and let rest for about 15 minutes (see tip). Meanwhile, skim the fat from the surface of the liquid in the pan. Put the roasting pan over two burners and bring the pan drippings to a boil over high heat. Cook until the juices reduce and thicken slightly, enough to coat a spoon, about 10 minutes. Taste for seasoning. Carve the turkey and serve with cider pan juices.

Resting tip: Slow-roasted meats need far less resting time (pretty much none) than those that are traditionally roasted. The reason for resting meat that has been roasted at a high temperature is to allow juices that have collected in the cooler center time to migrate back into the dryer (hotter) exterior sections after it comes out of the oven. Because slow-roasted meats are cooked evenly and a temperature that keeps most of the juices in place, a resting period is largely unnecessary. A brief resting time does allow the meat to become a little firmer as it cools, making it easier to carve.