Food security tips for handling, thawing, roasting, storing, and also reheating turkey.
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|Minnesota department of smashville247.net consumer Fact sheet Revised August, 2011|
Download a publish version that this document: Turkey: for sure Thawing and Cooking (PDF)
handle Food safelyalways wash her hands before and also after taking care of food. store the kitchen, dishes and utensils clean. always serve food top top clean plates. carry out not usage the exact same platter and also utensils because that raw and cooked meat/poultry.
Fresh Turkeyto buy the turkey only 1 or 2 days prior to you plan to chef it. save it save on computer in the refrigerator till you’re ready to cook it. Location it top top a tray or pan come catch any juices that may leak. do not buy fresh pre-stuffed turkeys. If not taken on properly, harmful bacteria that might be in the stuffing have the right to multiply rapidly.
Frozen Turkeykeep frozen till you’re ready to thaw it. Turkeys have the right to be retained in the freezer indefinitely. However, cook turkeys within 1 year for the ideal quality.
Thawing her TurkeyThere space three means to thaw your turkey safely: Thawing in the Microwave Oven: check your owner’s manual for the minutes per pound and also the power level to use for thawing. eliminate all external wrapping. location on a microwave-safe dish to catch any type of juices that can leak. cook your turkey automatically after thawing in the microwave. carry out not refreeze. Thawing in the Refrigerator: store the turkey in its original wrapper. ar it ~ above a tray come catch any juices that may leak. A s turkey can remain in the refrigerator for 1 come 2 days. If necessary, a turkey that has actually been correctly thawed in the refrigerator might be refrozen.
|Thawing in the refrigerator||Time come thaw (allow 24 hours for every 4 come 5 pounds)|
|4 come 12 pounds||1 to 3 days|
|12 to 16 pounds||3 to 4 days|
|16 to 20 pounds||4 come 5 days|
|20 to 24 pounds||5 to 6 days|
|Thawing in cold water||Time to thaw (allow 30 minutes per pound)|
|4 come 12 pounds||2 come 6 hrs|
|12 come 16 pounds||6 to 8 hours|
|16 come 20 pounds||8 to 10 hours|
|20 to 24 pounds||10 come 12 hours|
Roasting her Turkeyset your range temperature no reduced than 325 °F. location the turkey ~ above a rack in a shallow roasting pan. For an ext even cooking, that is recommended that you chef your stuffing exterior the bird in a casserole dish. Use a food thermometer to inspect the inner temperature the the stuffing. The center should with at the very least 165°F. If you choose to stuff your turkey, to fill the cavity just before cooking. To fill the cavities loosely. Use a food thermometer to examine the internal temperature of the stuffing. The center should with at the very least 165°F. To check the doneness of a totality turkey, insert a food thermometer in the thickest part of the inside thigh without poignant the bone. A totality turkey must be cooked come 165°F. To inspect the doneness the a turkey breast, insert a food thermometer in the thickest component of the breast. A turkey breast should be cooked to 165°F. If your turkey has a pop-up temperature indicator, that is recommended the you also check the interior temperature the the turkey and the stuffing. allow the turkey was standing for 20 minutes after cooking. It will carve an ext easily. eliminate all stuffing from the turkey cavities.
REMEMBER : Always to wash (with soap and also water) hands, utensils, the sink, and anything else that comes in contact with raw turkey and also its juices.
Timetables for Turkey Roasting (325°F range temperature):
These times are estimates. Constantly use a food thermometer to examine the internal temperature of your turkey and also stuffing (165°F).
|Unstuffed Turkey||Time to chef|
|4 come 8 pounds (breast)||1½ come 3¼ hours|
|8 to 12 pounds||2¾ come 3 hours|
|12 to 14 pounds||3 to 3¾ hours|
|14 to 18 pounds||3¾ come 4¼ hours|
|18 to 20 pounds||4¼ to 4½ hours|
|20 to 24 pounds||4½ come 5 hours|
|Stuffed Turkey||Time to chef|
|4 come 8 pounds (breast)||2½ to 3½ hours|
|8 come 12 pounds||3 come 3½ hours|
|12 to 14 pounds||3½ to 4 hours|
|14 to 18 pounds||4 come 4¼ hours|
|18 come 20 pounds||4¼ to 4¾ hours|
|20 come 24 pounds||4¾ to 5¼ hours|
save on computer Leftover Turkeythrow away turkey, stuffing, and gravy left out at room temperature longer than 2 hours (1 hour in temperatures above 90 °F). divide leftovers into tiny portions. Refrigerate or freeze in covered shallow containers for quicker cooling. use refrigerated turkey and stuffing within 3 come 4 days. Usage gravy within 1 come 2 days. If freezing, use leftovers within 2 to 6 month for finest quality.
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