Let's talk turkey

Thanksgiving is our favorite holiday to gather with friends and family to count our many blessings as a nation.

Since 95 percent of Americans eat turkey at Thanksgiving, the National Turkey Federation wants you to also be thankful for your perfectly cooked turkey.

To thaw a frozen turkey plan on a week in the refrigerator

• Allow 24 hours thawing time for every 4 to 5 pounds of whole frozen turkey and other large turkey pieces. Place the bird, in the original wrapping, on a shallow baking sheet in the refrigerator (40 F).

• Thaw the turkey upside-down so that the meat remains moist and juicy.

• 8 to 12 pounds - 2 to 2.5 days

• 12 to 16 pounds - 2.5 to 4 days

• 16 to 20 pounds - 4 to 5 days

• 20 to 24 pounds - 5 to 6 days

Turkey is thawed when it reaches 38 F.

Roasting the perfect turkey

1. If you stuff your bird, add stuffing immediately before placing in the oven. The center of the stuffing must register 160-165 F on a meat thermometer before removing the turkey from the oven.

2. 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.

3. Select a shallow roasting pan that is at least 2 inches longer and wider than the turkey so oven air can flow completely around the turkey.

4. Add 1/2 cup of water to the bottom of the pan.

5. Roast at 325 F in the oven until a meat thermometer indicates the internal temperature registers 180 F in the thigh and 170 F in the breast. Allow the turkey to rest for 20 to 25 minutes before carving.

For a fresh or thawed turkey, the National Turkey Federation recommends roasting the turkey in a 325 F conventional oven on the lowest rack.

• Roast an unstuffed 8- to 12-pound turkey for 2.75 to 3 hours; stuffed for 3 to 3.5 hours.

• Roast an unstuffed 12- to 14-pound turkey for 3 to 3.75 hours; stuffed for 3.5 to 4 hours

• Roast an unstuffed 14- to 18-pound turkey for 3.75 to 4.25 hours; stuffed for 4 to 4.25 hours

• Roast an unstuffed 18- to 20-pound turkey for 4.25 to 4.5 hours; stuffed for 4.25 to 4.75 hours

• Roast an unstuffed 20- to 24-pound turkey for 4.5 to 5 hours; stuffed for 4.75 to 5.25 hours

Longer cooking time

• A partially frozen bird requires longer cooking - check carefully that it is thoroughly cooked to 170 F.

• The depth and size of roasting pans can alter heat circulation around the bird. A turkey or the roasting pan may be too large for the oven and could block heat circulation. Be sure to allow at least 2-inches of space around the oven walls so heat can circulate around the turkey.

• The use of an aluminum foil tent for the entire roasting time will slow down cooking.

• A stuffed turkey takes longer to cook.

Shorter cooking time

• Dark roasting pans result in faster cook times than shiny metal roasting pans.

• If the turkey is covered with the roasting pan lid, the cook time will be shorter.

• An oven cooking bag can accelerate cook time.

Storing leftovers

• Extra turkey from the meal should be carved from the bone and the stuffing removed. Store in shallow containers and refrigerate or freeze within two hours of cooking.

• Cooked, sliced turkey should be refrigerated within two hours and be kept cold at 40 F. When reheating, be sure the turkey reaches a temperature of 165 F.

• Your refrigerator should be at 35 F to 40 F; freezer storage should be at 0 F or below.

• Parts, slices or turkey pieces (not covered with gravy or broth), may be stored for 1 to 2 days in the refrigerator or 1 month in the freezer.

• Parts, slice or turkey pieces (covered with gravy or broth) may be stored 1 to 2 days in the refrigerator or up to 6 months in the freezer.

• Cooked dishes containing turkey may be stored 1 to 2 days in the refrigerator or 4 to 6 months in the freezer.

• Gravy or broth may be stored 1 to 2 days in the refrigerator or 2 to 3 months in the freezer.