Turkeys must be kept at a safe temperature during “the big thaw.” While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again.
Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer. Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored.
A package of frozen meat or poultry left thawing on the counter more than 2 hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the “Danger Zone” between 40 and 140 °F — at a temperature where foodborne bacteria multiply rapidly.
There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.
The centerpiece of many holiday meals is a perfectly roasted turkey. Getting the turkey just right can feel like a lot of pressure for home cooks. Undercooking poultry can lead to foodborne illnesses, but overcooking results in a dried-out bird. It can be tricky to know exactly when to take the turkey out. Luckily, there are some tips and techniques you can follow to determine the ideal time to remove your turkey from the oven.
What Is the Recommended Minimum Internal Temperature for Turkey?
Food safety organizations like the United States Department of Agriculture recommend cooking turkey to an internal temperature of 165°F to kill any potential foodborne pathogens like salmonella. Poultry needs to maintain this temperature for safety.
However, this doesn’t mean you necessarily need to take the turkey out of the oven when it reaches 165°F. There is some leeway thanks to carryover cooking.
Understanding Carryover Cooking
The term “carryover cooking” refers to the fact that foods will continue cooking even after being removed from their heat source. The hot food still contains a lot of residual heat that will cause the temperature to rise even outside of the oven.
For poultry like turkey, the internal temperature can increase by as much as 10°F after being taken out of the oven This means you can safely remove the turkey when the temperature is as low as 155°F and allow carryover cooking to bring it up to a safe 165°F as it rests
Some cooks even remove their turkey at 160°F to account for carryover cooking bringing it up to 170°F. While 170°F exceeds the minimum safe temperature, it also helps ensure the meat stays moist and does not dry out.
Using a Meat Thermometer
Monitoring the turkey’s temperature requires the use of an accurate meat thermometer. Oven thermometers are helpful for gauging the accuracy of your appliance’s temperature, but only an instant-read meat thermometer can tell you the internal temperature of the turkey.
Digital probe thermometers that stay in the meat while it cooks are very handy since they eliminate the need to continually open the oven to check the temperature manually.
To get an accurate reading, make sure to insert the probe into the thickest part of the breast and the innermost part of the thigh away from the bone. Test both areas since breast and thigh meat can sometimes cook at different rates. Once both the breast and thigh reach the target temperature, the turkey can come out of the oven.
Factoring In the Size of the Turkey
Larger turkeys require more time to cook than smaller birds. The general rule of thumb is to allow 15-20 minutes per pound at 325°F. So a 16-pound turkey would cook for 4-5 hours.
Keep in mind that a stuffed turkey often takes longer to cook than an unstuffed one since it is denser. If your turkey is stuffed, extend the cooking time.
Because every oven has hot and cool spots, it pays to continue monitoring the temperature as you get closer to the estimated finish time even if going by the minutes per pound method. Rely on your thermometer more than the clock.
Letting the Turkey Rest
Once you’ve determined the turkey has reached the ideal internal temperature, there is one more crucial step – letting it rest! The turkey should rest for 15-30 minutes before carving in order for the juices to redistribute throughout the meat.
Covering the turkey loosely with foil as it rests will help retain heat without causing the skin to become soggy. The turkey will stay warm enough for carving even after the 30 minute rest thanks to carryover cooking.
Troubleshooting an Undercooked or Overcooked Turkey
Hopefully using a good meat thermometer will help avoid any mishaps, but things don’t always go as planned. If you realize the turkey is undercooked, put it back in the oven at 350°F until it reaches 165°F in the breast and thigh.
If the turkey is overcooked but not badly dried out, letting it rest in broth can help add some moisture back. Slicing the meat thin can also make it seem more tender. Accompaniments like gravy and cranberry sauce also boost moisture.
For the dry turkey that can’t be salvaged, focus your efforts on making amazing sides and appetizers. There’s more to a great holiday meal than just the turkey!
Key Takeaways on the Best Turkey Removal Time
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Cook turkey to an absolute minimum internal temperature of 165°F.
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Remove turkey from the oven before it hits 165°F since the temperature will continue rising as it rests. 160-163°F is ideal.
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Allow at least 15-30 minutes of resting time before carving so juices can redistribute.
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Use an accurate food thermometer to monitor temperature. Check both the breast and thigh areas.
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Factor in turkey size and adjust cooking time accordingly. Allow 15-20 minutes per pound.
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Letting the turkey rest after achieving the ideal internal temp is as important as proper cooking.
Mastering the art of determining when the turkey is perfectly cooked results in a beautiful centerpiece both safe to eat and delicious to enjoy. With the right technique, you can serve up holiday perfection.
Call Our Hotline For help with meat, poultry, and egg products, call the toll-free USDA Meat and Poultry Hotline:
Turkeys must be kept at a safe temperature during “the big thaw.” While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again.
Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer. Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored.
A package of frozen meat or poultry left thawing on the counter more than 2 hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the “Danger Zone” between 40 and 140 °F — at a temperature where foodborne bacteria multiply rapidly.
There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.
When thawing a turkey in the refrigerator:
- Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below.
- Place the turkey in a container to prevent the juices from dripping on other foods.
Whole turkey:
- 4 to 12 pounds — 1 to 3 days
- 12 to 16 pounds — 3 to 4 days
- 16 to 20 pounds — 4 to 5 days
- 20 to 24 pounds —5 to 6 days
A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.
Allow about 30 minutes per pound.
First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product.
Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.
- 4 to 12 pounds — 2 to 6 hours
- 12 to 16 pounds — 6 to 8 hours
- 16 to 20 pounds — 8 to 10 hours
- 20 to 24 pounds — 10 to 12 hours
A turkey thawed by the cold water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.
Follow the microwave oven manufacturers instruction when defrosting a turkey. Plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldnt have been destroyed.
A turkey thawed in the microwave must be cooked immediately.
How to Clean a Turkey the EASY WAY!
FAQ
How many days before Thanksgiving to take turkey out of the freezer?
How long does it take to thaw a 12 lb turkey?
Is turkey done at 165 or 180?
When to take out a Turkey from the oven?
When it comes to determining when to take out a turkey from the oven, there are a few factors to consider. The weight of the turkey is one of the most important factors to consider when determining how long to cook it. A general rule of thumb is to cook a turkey for 15 minutes per pound at 350 degrees Fahrenheit.
How early should you cook a Turkey?
Starting about 30 minutes earlier than your per-pound cooking calculations indicate, begin checking the internal temperature at regular intervals. To do so, carefully remove the roasting pan with the turkey from the oven and set it on the stovetop or counter. (Make sure to close the oven door behind you so the heat doesn’t all escape!)
Can you cook a turkey if it is not cooked?
If your turkey is not done cooking, you can return it to the oven and cook it for a longer period of time. Be sure to check the internal temperature of the turkey every 15 minutes to make sure it does not overcook. What if my turkey is overcooked?
How long does it take to defrost a 16 pound turkey?
This method will take about 30 minutes per pound, totaling around eight hours for a fully frozen 16-pound bird. Although it is possible to speed up the process, the easiest and safest way to defrost your Thanksgiving turkey remains using the refrigerator.