Tips for thawing a frozen turkey

The key to a safe holiday is to plan ahead and make sure you follow all food safety rules.

Keep frozen turkeys frozen and tightly sealed in the original plastic covering before thawing. Your 12-16 lb. turkey should be thawed in about 8 hours. This method takes approximately 30 minutes per pound.

If you must stuff the turkey, do so just before cooking. But here’s what you need to do to get that turkey ready to cook for Thanksgiving.

Refrigerate the cooked turkey and stuffing within two hours after cooking. Today is a great day to buy your bird.

Those looking for more resources can find help at FoodSafety.gov. In addition to safe methods used for freezing and thawing turkey, the government provides information on using a food thermometer to ensure that turkey is cooked to the proper temperatures, guidelines for stuffing a turkey as there is much debate and questions as to whether a turkey should be stuffed or if the stuffing should be cooked and served outside of the bird.

The day before Thanksgiving, make sure all of your ingredients are in the house. If you do not have a food thermometer, add it to your shopping list.

Wet and dry stuffing ingredients can be prepared ahead of time and refrigerated separately. Make salads and some of the vegetable dishes now; refrigerate them as soon as they are made. Stuffing in the turkey may not reach 165°F-the temperature needed to kill any bacteria present.

Set the oven temperature no lower than 325 degrees and be sure the turkey is completely thawed.

Choosing the right size turkey and defrosting safely will ensure a sensational turkey feast this year. Let the turkey stand 20 minutes before removing all stuffing from the cavity and carving the meat. But, there is more to the safe preparation of the turkey. Using a shallow container, slicing your meat off the bone, and making sure to slice up large pieces of meat (such as a whole turkey breast) into smaller pieces, allowing the meat to cool much faster, are also important tips to keep in mind, according to Burney.

For optimal safety and uniform doneness, cook the stuffing outside the turkey in a casserole dish. Cooked turkey keeps for three to four months in the freezer.