christmas-dinnerThe USDA has issued new guidelines for roasting whole turkeys. These changes were based on a study conducted by the University of Georgia, which showed that the existing USDA cooking times were longer than needed to assure safety and doneness. The data supported reductions of 15 minutes to one hour, depending on the size of the bird.

The USDA has come up with a one-temperature-suits-all for poultry safety: 165 degrees F. For safety and doneness, the internal temperature should be checked with a meat thermometer.

It appears that “timing is NOT everything.” Recommended cooking techniques must also be followed. A meat thermometer should be used to check the internal temperature of the bird in several places for safety’s sake and to prevent overcooking.

Many variables can affect the roasting time of the whole turkey:

*A partially frozen bird requires longer cooking.

*Dark turkey roasting pans cook faster than shiny metals.

*The depth and size of the pan can reduce heat circulation to all areas of the bird.

*The use of a foil tent for the entire time can slow cooking.

*Use of the roasting pan’s lid speeds cooking.

*An oven cooking bag can accelerate cooking time.

*A stuffed bird takes longer to cook.

*The oven may heat food unevenly.

*Calibration of the oven’s thermostat may be inaccurate.

*The rack position can have an affect on even cooking and heat circulation.

*A turkey or its pan may be too large for the oven, thus blocking heat circulation.

*The meat thermometer must be placed properly in the thigh joint. See Taking The Turkey’s Internal Temperature below.

All these factors must be considered when roasting a turkey or any meat product. They can lengthen or shorten the total cooking time. Safe cooking relies on a combination of factors and the use of a meat thermometer.

The roasting methods or techniques used in the University of Georgia study to determine the new approximate cooking times did show that turkeys were cooking faster. The new times are based on cooking turkeys according to the following recommendations.

Turkey Roasting Instructions For Safety And Doneness:

1. Oven Temperature – Set the oven temperature no lower than 325 degrees F. Pre-heating is not necessary.

2. Be sure the turkey is completely thawed. Times are based on fresh or completely thawed frozen birds at a refrigerator temperature of about 40 degrees F. or below.

3. Placing Turkey in Roasting Pan – Place turkey breast-side up on a flat wire rack in a shallow roasting pans 2 to 2 1/2 inches deep. Optional steps:

*Truss or Not to Truss – You do not need to bother with complicated trussing. Instead, secure the legs by tucking the ankle joints into the pocket of skin at the tail end. Tuck wing tips back under the shoulders of bird (called “akimbo”).

* Adding Liquid – Add 1/2 cup water to the bottom of the pan.

*Tenting the Turkey – In the beginning, a tent of aluminum foil may be place loosely over the breast of the turkey for the first 1 to 1-1/2 hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown.

As part of the study, some birds were tented with foil for the entire cooking time; this increased the cooking time required.

4. Basting the Turkey – Brush the turkey with butter before roasting it in the oven. This will contribute to browning and adds a mild buttery flavor. NOTE: Basting during the roasting process is an unnecessary extra stop. Basing in the last hour of roasting can actually turn a beautiful crisp turkey skin soft. If you must baste your turkey, use a Turkey Baster.

5. Turkey Cooking Times – See chart below.

6. bestTaking The Turkey’s Internal Temperature – This year, the USDA has come up with a one-temperature-suits-all for poultry safety: 165 degrees F. For safety and doneness, the internal temperature should be checked with a meat thermometer. I, personally, use the Thermapen 5 Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen is used by chefs all over the world. The pocket design replaces more costly and bulky handheld thermometers while using the same professional thermocouple technology. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen 5 Thermometer

*Meat Thermometer – Make sure the meat thermometer you buy or use is designed for meat and poultry. At the beginning or toward the end of the roasting time an oven-proof or instant-read thermometer should be used to check the temperature of the poultry.

To Take Temperature of Thigh – Place the thermometer iin the thickest part of thigh away from the bone of the turkey to check the internal temperature at intervals during the cooking time.

To Take Temperature of Breast – Insert thermometer at neck end, holding it parallel to the turkey. Confirm temperature by inserting thermometer in both sides of the turkey.

Cleaning Meat Thermometer – After each use, wash the stem section of the thermometer thoroughly in hot, soapy water.

*Pop-Up Thermometer – If your turkey has a “pop-up” temperature indicator, it is also recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wine, and the thickest part of the breast with a meat thermometer.

* Temperature of Cooked Turkey – The temperature must reach a minimum of 165 degrees F. in the thigh before removing from the oven. The center of the stuffing should reach 165 degrees F. after stand time.

*In Absence of a Meat Thermometer – Juices should be clear. Pierce the turkey with a fork in several places; juices should be clear with no trace of pink. NOTE: The old-fashioned way of wiggling the leg to see if it’s loose will give you an indication that the turkey is ready, but unfortunately, by the time the leg is truly loose, the turkey is sadly overcooked. The only reliable test for doneness is to check the internal temperature with a meat thermometer in the thickest part of the thigh, without touching the bone.

7. Removing the Turkey From the Oven – Once you remove the turkey from the oven, tent it with aluminum foil and allow it to rest for 20 to 30 minutes, so the meat can firm up and hold the juices, making it easier to carve.

8. Letting the Turkey Rest – Resting allows for the redistribution and re-absorption of the juices in the meat. This makes for ultra-moist, flavorful meat while also giving the turkey a chance to cool for easier carving. If you skip this important step, you will both burn yourself and end up with a flood of juices on your carving board, not to mention a dry turkey.

Approximate Turkey Cooking Times:
The new roasting times are based on the recommendations above and on a 325 degree F. oven temperature. These times are approximate and should always be used in conjunction with a properly placed meat thermometer.

UNSTUFFED TURKEY

4 to 8 pounds………….1-1/2 to 3-1/4 hours
8 to 12 pounds…………….2-3/4 to 3 hours
12 to 14 pounds……………3 to 3-3/4 hours
14 to 18 pounds……………3-3/4 to 4-1/4 hours
18 to 20 pounds……………4-1/4 to 4-1/2 hours
20 to 24 pounds……………4-1/2 to 5 hours

STUFFED TURKEY

8 to 12 pounds…………….3 to 3-1/2 hours
12 to 14 pounds……………3-1/2 to 4 hours
14 to 18 pounds……………4 to 4-1/4 hours
18 to 20 pounds……………4-1/4 to 4-3/4 hours
20 to 24 pounds……………4-3/4 to 5-1/4 hours

How to use a turkey cooking bag:

Using an oven-safe turkey cooking bag – The oven-roasting turkey bag keeps the turkey very moist and it speeds up the roasting time. The preparation and roasting steps are the same ones used for preparing and cooking turkey without an oven bag (see above instructions) except for the following additional steps:

* Add a small quantity of flour to the bag and shake it to coat the inside of the bag.

*Place the turkey inside the bag and close the opening with the twist tie provided.

* A few holes should be punctured in the bag to allow some steam to escape during the roasting process.

The following cooking times can be used as a guideline for an unstuffed turkey roasted in an oven bag in a 350 degree F. conventional oven. NOTE: An additional 30 minutes or more may be required for a stuffed turkey. Remember – the only reliable test for doneness is to check the internal temperature with a meat thermometer in the thickest part of the thigh, without touching the bone.

8 to 12 pounds ………………….1 1/2 to 2 1/4 hours
12 to 14 pounds …………………2 1/4 to 2 3/4 hours
14 to 18 pounds………………….2 3/4 to 3 1/2 hours
18 to 20 pounds……………………….3 1/2 to 4 hours
20 to 24 pounds………………………4 to 4 1/2 hours