Can I Stop Cooking My Turkey and Start Again? A Guide to Safely Pausing Your Turkey Cooking

Cooking a turkey is a time-consuming process that requires your constant attention. But what if life throws you a curveball in the middle of cooking your bird? You may be wondering – can I stop cooking my turkey midway and start again later?

While it’s best not to interrupt the cooking process, there may be times when you have no choice, like if the power goes out or you need to leave the house unexpectedly. The good news is that you can safely pause cooking a turkey and resume later as long as you take proper precautions.

In this guide, we’ll cover everything you need to know about stopping and restarting your turkey cook, including:

• How to safely halt cooking
• Time limits for storage
• Steps for resuming cooking
• Adjusting cook times
• Reheating fully-cooked turkey
• Troubleshooting common problems

Follow these tips to keep your holiday feasts food-safe even when the unexpected occurs

How to Safely Stop Cooking a Turkey

The first step is safely bringing the cooking to a halt. Here’s how:

• If roasting, turn off the oven immediately but leave the turkey inside with the door closed. The residual heat will continue cooking it gently.
• For grilling or smoking, carefully transfer the turkey from the heat source to a clean platter or pan right away.
• Use an instant-read thermometer to check the internal temperature. It should read 140°F or lower if you plan on cooling then refrigerating before resuming cooking.
• Allow the turkey to come to room temperature, about 30 minutes. Then wrap well in foil and refrigerate.
• Make sure to sanitize any surfaces the turkey touched after transferring it from the heat.

Proper handling prevents the “danger zone” temperatures between 40-140°F where bacteria multiply quickly.

Time Limits for Stopping Turkey Cooking

Once you’ve paused cooking and refrigerated the turkey, how much time do you have before resuming?

• Uncooked or partially cooked whole turkeys can be refrigerated for up to 2 days before finishing. Cooked turkeys can be refrigerated for up to 4 days.
• If you won’t be able to cook the turkey fully within these time limits, it’s best to discard it.
• For optimum safety and quality, minimize refrigeration time as much as possible.

Always inspect raw turkey for signs of spoilage before returning it to heat. Cooked turkey should be reheated to 165°F.

Steps for Safely Resuming Cooking a Turkey

When you’re ready to get the turkey back in the oven, follow these guidelines:

• Thoroughly clean any marinades or brines off the outside of the turkey before cooking. This prevents burning or smoking.
• Check that your oven or grill is preheated to the proper temperature. It should match what you initially used.
• Pat turkey dry with paper towels before placing it back in the heat. Remove any towels used to wrap it.
• Use a meat thermometer to monitor the internal temperature. Cook until it reaches the proper minimum temperature for safety – 165°F.
• Allow a standing time of at least 15 minutes before carving for juices to settle.

Adjusting Cook Times After Stopping

Since the turkey is already partially cooked when you resume, the cook time will be reduced.

• Plan on approximately 15 minutes per pound to finish cooking, less any time already logged.
• For example, if halfway through cooking a 15 lb turkey you stopped after 2 hours, subtract that 120 minutes from the original 15 lb x 15 min/lb = 225 minutes. About 105 minutes should remain.
• Check temperature periodically and extend time if needed until the thermometer reads 165°F in the innermost part of the thigh and wing.

Don’t rely solely on pop-up timers, as they can sometimes malfunction. Use a thermometer for accuracy.

Can You Refrigerate and Reheat a Fully Cooked Turkey?

Let’s say your turkey reached 165°F but you’re not quite ready to serve it. Can you stash it in the fridge? Absolutely! Here are some steps for safely reheating a cooked turkey later:

• Allow the fully cooked turkey to cool at room temperature for about 30 minutes before refrigerating. This prevents condensation and decline in quality.
• Carve turkey into smaller portions to allow it to chill faster. Refrigerate within 2 hours.
• To reheat, plan on about 15 minutes per pound at 325°F for turkey portions shallowly covered in broth, stock or turkey gravy. Use a thermometer to confirm 165°F.
• Microwave reheating is faster, about 3 minutes per pound. But it can dry out the meat. Always check internal temperature.
• Bring gravy, stuffing and other sides to safe minimum temperatures as well before serving.

Troubleshooting Common Problems from Stopping Turkey Cooking

Pausing the cooking process introduces some potential pitfalls. Here’s how to troubleshoot them:

Turkey is undercooked: If stopping cooking caused it to be underdone, resume cooking and use a thermometer to determine how much additional time is needed. Check temperature in multiple areas.

Turkey is too dry: To prevent dryness from reheating fully cooked turkey, baste with broth and cover with foil. Cook at 250°F and use a thermometer to prevent overcooking.

Turkey has an off smell or appearance: Do not eat turkey that has developed an unpleasant odor, sticky texture, or other signs of spoilage during extended refrigeration or reheating. When in doubt, throw it out.

Power outage: If the power goes out mid-cook, monitor the oven temperature. Once below 140°F, finish cooking on an outdoor grill or use an emergency stove. If unsafe temperatures are sustained, start over with a new turkey.

Overcooked exterior: If the skin overcooked before the interior reached safe temperature, tent foil over the turkey to protect it during the remaining cook time after restarting.

Key Takeaways on Stopping and Restarting Turkey Cooking

Cooking a flawless holiday turkey takes finesse. By following these guidelines, you can successfully pause mid-cook and still achieve appetizing, safe results:

• Halt cooking immediately once stopping and cool turkey properly before refrigerating.
• Limit refrigerator time to 2 days raw, 4 days cooked. Discard turkey if exceeding this.
• When ready to resume, thoroughly clean turkey, reheat oven, dry turkey’s surface and monitor temperature closely.
• Adjust cook times since turkey is already partially cooked. Allow 15 min/lb to finish.
• Fully cooked turkey can be refrigerated up to 4 days and reheated to 165°F before serving.
• Troubleshoot any issues with dryness, undercooking or overcooking using thermometers and adjusting oven temperature accordingly.

With some care and planning, it is possible to work around an interrupted turkey cook. So don’t panic if life throws you a curveball this Thanksgiving or holiday season. Just follow these tips for stopping and restarting your turkey successfully.