 Turkeys must be thawed at a safe temperature. Frozen turkey is safe for long periods of time. However, thawing above 40°F may cause bacteria present before freezing to begin to grow again.
Frozen turkey should be stored in the freezer immediately after purchase. When ready to use, the turkey should be thawed in the refrigerator, in the microwave or in cold water. The water should be changed every 30 minutes until the turkey is thawed. If the turkey is thawed in the refrigerator, it may be refrozen without cooking. However, if thawed in the microwave or in cold water, it should be cooked immediately after thawing.
USDA or State inspected frozen turkeys that are purchased stuffed should be cooked frozen. They should not be thawed before cooking.
When cooking a turkey, it is not necessary to preheat the oven. The turkey should be cooked at a temperature of at least 325°F. The cooked turkey should reach at least 180°F in all parts. Check this with a thermometer in the innermost part of the thigh. Stuffing must reach at least 165°F.
(This information was extracted from the USDA FSIS website at http://www.fsis.usda.gov.)  |
