Ask an Expert

What size turkey do I need to buy?
Do turkey prices go up during Thanksgiving?
What are giblets?
What is a self-basted turkey?
How should leftovers be stored and how long will they keep?
How do I thaw a turkey?
How long should I cook my turkey?
Can I grill a turkey?
How long can an uncooked turkey be stored in a freezer for future consumption?
Is turkey gluten free?
ADDITIONAL QUESTIONS...

Purchase at least one pound of uncooked turkey per person when purchasing a whole turkey. You'll have enough for the feast and for leftovers, too.

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No, not normally. In fact, turkey prices often go down during the holidays as many grocery stores use turkey as a "loss leader." This means that retailers run special, low prices on turkeys to entice customers into their store to buy other holiday foods for the traditional feast.

To get the best deal on a holiday turkey, check supermarket ads for specials and coupons for the best price. Turkeys in the supermarket are all inspected by USDA or state systems and offer high quality and value.

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Giblets are the turkey's gizzard, heart and liver. The giblets and neck, when cooked until tender, are delicious additions to gravy or stuffing.

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As a value-added option for consumers, some turkeys are sold as "basted" or "self-basted," meaning they have been injected or marinated with a solution usually containing edible fat, natural broth, stock or water and seasonings.

Self-basted turkeys are labeled with the percentage of the solution and its ingredients.

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Leftovers should be stored in shallow containers and refrigerated or frozen within two hours of cooking. Remove the stuffing and carve the extra turkey meat from the bones. Use cooked turkey and stuffing within 3-4 days and gravy in 1-2 days.

Cooked turkey keeps for 3-4 months in the freezer. When using leftovers, reheat the foods thoroughly to 165 degrees F or until hot and steaming; bring gravy to a boil before serving.

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Turkeys can be thawed using one of three methods, but the most fool-proof is in the refrigerator. The key to this method is to plan ahead and allow approximately 24 hours for every four to five pounds of bird weight for thawing in the refrigerator. This method is the safest and will result in the best finished product. Place the bird, in the original wrapping, on a shallow baking sheet in the refrigerator. The following chart provides good guidelines for thawing times.

Refrigerator Turkey Thawing Time (40 degrees F):

If you need to thaw the turkey more quickly, you may thaw the bird in COLD water, in the original wrapping. The cold water must be changed every 30 minutes. Allow approximately 30 minutes per pound using this method.

COLD Water Turkey Thawing Time

The third safe method for thawing a turkey is in the microwave. Follow the manufacturer's directions and roast the turkey immediately after thawing.

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The National Turkey Federation (NTF) recommends roasting a turkey in a 325 degrees F oven until a meat thermometer indicates the internal temperature registers 180 degrees F in the thigh and 170 degrees F in the breast. Pop-up timers are helpful as a preliminary step in judging the correct temperature, but a meat thermometer is the best final authority to determine doneness.

A shallow roasting pan should be used so oven air can flow completely around the turkey. Pans with sides higher than 1 inch will shield the thickest part of the turkey thighs from the heat, and the thighs will not cook evenly. For easier clean-up, add 1/2 cup of water to the bottom of the pan.

If you stuff your bird, stuff it immediately before you place it in the oven. The center of the stuffing must register 160-165 degrees F before removing the turkey from the oven. If you do not stuff your turkey, the addition of 2 cups of coarsely chopped celery, onion and carrots to the cavity will enhance the fragrance and add to the flavor of the pan juices.

The roasting times shown on the chart below reflect the shorter cooking times of the turkeys produced by today's turkey industry. Turkeys today take less time to cook than in the past because new turkey breeds produce a higher proportion of white meat. Since white meat cooks faster than dark meat, care should be taken to follow these guidelines to ensure a moist turkey. Use roasting times as a planning guide only; use a thermometer to determine actual doneness.

NTF Roasting Guidelines for a Fresh or Thawed Turkey Roast in a 325 degrees F Conventional Oven on the Lowest Oven Rack:

Weight	Unstuffed Turkey	Stuffed Turkey
8 to 12 pounds	2¾ to 3 hours	3 to 3½ hours
12 to 14 pounds	3 to 3¾ hours	3½ to 4 hours
14 to 18 pounds	3¾ to 4¼ hours	4 to 4¼ hours
18 to 20 pounds	4¼ to 4½ hours	4¼ to 4¾ hours
20 to 24 pounds	4½ to 5 hours	4¾ to 5¼ hours
24 to 30 pounds	5 to 5¼ hours	5¼ to 6¼ hours

For additional turkey cooking tips, visit RecipeTips.com!

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With America's increasing demand for quick and easy meal preparation, it is simple to see why turkey and grilling are being featured as a winning combination in recipes throughout the United States. The variety of turkey products available in supermarkets continues to increase. Turkey tenderloins, cutlets, boneless breasts and drumsticks are a delicious and economical way to enjoy the great taste of turkey. These cuts are perfect for the grill, as are ground turkey and the ever-popular turkey breast and whole turkey.

The following guidelines provide lots of information about grilling methods and cooking times, along with some hints that will make the lunches and dinners at your house a little easier and a lot tastier.

GENERAL GRILLING TIPS

Purchasing Tips:
When purchasing a whole turkey or turkey breast to be cooked on a grill, the structure is as important as the weight. Generally, a turkey that is broad and flat will fit better under the covered grill top than one that protrudes too high in the breast area. Remember there should be at least one-inch of space between the turkey and the lid. Turkeys weighing 16 pounds or less are the recommended size for safe grilling. Dark meat holds up well in rich marinades and is a perfect choice for grilling and barbecuing.

Pre-Grilling Tips:
Do not stuff the turkey. To reduce sticking, apply a thin coating of non-stick vegetable cooking oil to the unheated grill rack. Brush the outer surface of the turkey with a light-flavored cooking oil such as canola or lightly spray with a non-stick vegetable cooking oil. If uncertain about which temperature to use for searing, remember the leaner the poultry (cutlets), the higher the heat can be, or the fattier the poultry (thighs), the lower the heat should be. Direct grilling is similar to broiling as food is cooked directly over the heat source. This method is best for cooking small turkey cuts that require 25 minutes or less cooking time (turkey burgers, breast tenderloins and cutlets). Be sure to trim excessive fat from the foods to prevent flare-ups. Indirect grilling is similar to roasting with circulating heat inside the closed grill. This method is best for cooking a whole turkey or large turkey pieces (bone-in breast, bone-in thighs and drumsticks). Turkey drumsticks are a good item to partially cook in the microwave and finish on the grill. When pre-cooking any poultry, be sure to pre-cook just before grilling, then transfer immediately to a preheated grill. Cook until it reaches the safe internal temperature.

Grilling Tips:
To achieve evenly circulated heat with both gas and charcoal grills, use the grill cover. Utilization of the cover will reduce the amount of fuel required and prevent flare-ups. Use tongs and spatulas to turn the foods. Do not pierce the poultry with sharp forks or knives, as this will cause the natural juices to escape. When grilling a whole bird, check the turkey when it is about two-thirds done. Cut the band of skin or string holding the legs together, allowing the heat to reach this critical portion of the bird. When using a sauce or glaze containing sugar, wait until the last 10-15 minutes to apply the sauce. The sugar will caramelize and burn the surface if applied too early. Grilling time depends on many factors: the size and shape of the turkey, the distance from the heat, temperature of the coals and the outside air temperature. Allow more time on cold or windy days and at high altitudes. Allow less time in very hot weather. Poultry cooked on a grill often browns very fast. Always use a food thermometer to ensure the turkey has reached a safe internal temperature.

Gravy Tip:
To catch some of the turkey dripping for turkey gravy, use a foil drip pan. Add 1/2 cup water to pan. Place the whole bird or turkey breast on a V-shaped rack, inside the foil drip pan. Position the pan in the center of the cooking grate. About 30-45 minutes before the turkey is done, remove the pan of drippings and replace the turkey in the center of the cooking grate. This will allow the bottom of the turkey to gain some color.

GAS GRILLING

Always start with a clean grill rack, bottom tray and catch pan. Gas grills must be preheated. All preheating and cooking should be done with the lid in the closed position. When preheating, turn the burners to high and close the lid. Preheating usually takes 10-15 minutes and the grill temperature should be about 500 degrees F. The temperature is then lowered for most grilling.

Direct Method
The direct method of grilling is used for searing foods. To sear foods, place the food on the preheated cooking grates directly above the hot flame. Most grilling is completed by the indirect method at a lower temperature.

Indirect Method
The indirect method of grilling is achieved by turning off the burners directly beneath the food, while the burners on either side of the food are turned to the same heat setting (medium to low). The circulating heat cooks the food.

When grilling a whole turkey or turkey breast, use a disposal drip pan to catch the drippings.

CHARCOAL GRILLING

Begin with clean equipment and good quality charcoal. Be sure all vents are open. Build a pyramid of charcoal. As a guideline, for a 22-inch diameter grill, ignite about 50 charcoal briquettes. Allow the coals to glow red-hot. Place an appliance thermometer on the food rack to monitor the inside grill air temperature. Allow the charcoal to develop a light coating of gray ash, about 25 to 30 minutes, with the temperature reaching 350 degrees F (medium heat) before distributing the coals.

To enhance the flavors, add chunks or chips of water-soaked hardwood or fruitwood. Do not use softwood (pine fir, cedar or spruce) as it gives the food a turpentine flavor.

Direct Method
After the coals have turned gray, with a long handled utensil, carefully spread the hot coals, in a single layer, completely covering the lower grill. Position the upper grill rack in place and arrange the poultry on the rack.

Indirect Method
After the coals have turned gray, with a long handled utensil, carefully push the hot coals evenly to the edge of the grill. The coals should be piled as far as possible to the outside of the grate. Place a disposable foil drip pan, between the charcoals, in the center of the grill, beneath the area where the food will be set. Position the top rack on the grill and place the turkey on the rack. Cover the grill to achieve a uniform and even heat.

It is necessary to replenish the charcoal every 45-60 minutes. As a guideline, for a 22-inch diameter grill, add about 15 briquettes every hour to maintain a safe cooking temperature. Quickly recover the grill each time the coals are added.

TURKEY GRILLING GUIDELINES

Product	Grill Method	Grilling Time	Internal Temperature
Turkey Tenderloins/Cutlets 8-ounces each	Direct/Medium	15-20 minutes	170°F
Turkey Breast Bone-In 4-7 pounds	Indirect/Medium	1½ hours	170°F
Turkey Burger 4-ounces each	Direct/Medium	5-6 minutes per side	165°F
Turkey Sausages 4-ounces each	Indirect/Medium	18-22 minutes	165°F
Whole Turkey, unstuffed 8-12 pounds	Indirect/Medium	2-3 hours	180°F (measured in the thigh)
Whole Turkey, unstuffed 12-16 pounds	Indirect/Medium	3-4 hours	180°F (measured in the thigh)
Drumsticks and thighs 8-ounces each	Indirect/Medium	1 hour	180°F

For additional turkey cooking tips, visit RecipeTips.com!

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A whole uncooked turkey can be stored safely (at 0 degrees F) for up to two years in the freezer while turkey parts (including turkey breast) can be stored for 3 months. Remember, if you are not planning to use a whole turkey or any other turkey products before the expiration date stamped on the package, freeze it!

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Yes. All of our turkey products are gluten free. Information about our gluten free products can be found here.

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Yes, that's exactly what I would do.

Even if the bird isn't completely thawed by Thursday, you can still go ahead and put it in the oven, it just may take a bit longer to cook to the internal temperature of 185 degrees F.

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When I thaw meat in the microwave, I use the defrost feature, and manually defrost in the microwave until thawing is complete.

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The ingredient statement panel is located on the package, which lists all the ingredients of the injected turkey in the order of predominance.

The Country Pride turkey does not contain MSG, all of the ingredients contained are listed on the ingredient statement.

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Although the timer is an aid, I always verify final cook temps with a meat thermometer, no exceptions.

I always cook my turkeys at a constant 350 degrees F, until the desired final internal temp. of about 180 degrees F.

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Brining our butter-basted turkey would be a mistake, as it would be too salty, over seasoned.

I would suggest purchasing an all natural turkey which has no basting, seasoning, or enhancement, to brine.

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That is correct, there is no basting, brining, etc. required with the butter turkey, just rinse the thawed bird in cold water, pat dry and place it in the oven and cook until done.

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Please try the this link, it should answer your questions.

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Our frozen turkeys are good for up to 2 years from date of harvest.

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Yes.

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This can be thawed out in the refrigerator for up to a week before cook, assuming the package is unopened.

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The USDA requires MSG to be labeled on the ingredient statement, so if there was MSG in this particular product, it would be on there.

Our turkeys, except for some contract "private label" ones we do for some specific retail customers, do not contain MSG.

The gravy packet we are currently using does contain MSG (monsodium glutamate) and it is listed on the bag under "Gravy Ingredients."

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All of our turkey items are gluten-free.

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If this particular turkey has any added ingredients; these would be listed on the ingredient statement on the bag.

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Yes, it can be stuffed.

Cook any turkey until the internal temperature at the coldest spot (leg joint, generally) is 185 degrees F, time will vary depending on turkey, fresh vs. frozen, stuffing, cooking methods, etc.

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1 lb. per person

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For the code, turkey plants use a seven digit number that is based on the Julian calendar.

If your turkey was produced on November 23, 2006, the date code on your turkey would be 3276081.

For Example:

  327 - Julian date
  6 - Last digit of year
  08 - Hour packed Military time
  1 - Number assigned to Plant

You can find a Julian calendar sample here.

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