CAES Newswire

 College of Agricultural & Environmental Sciences UGA Cooperative Extension
Menu
Published on 11/06/08

Put a tasty turkey on the table this Thanksgiving

By Faith Peppers
University of Georgia

For generations, Americans have sought the secret to cooking the perfect turkey for holiday meals. Some have abandoned the time-tested roasting ritual for fast frying or other cooking methods, but a tasty bird can still be found in the oven.

“Over the years people have come up with all types of strange tactics they think will make a better turkey, like cooking it in a brown paper bag,” said University of Georgia Cooperative Extension food safety expert Judy Harrison. “We don’t recommend it.”

She offers these tips for oven roasting:

  • Set the oven temperature no lower than 325 degrees F.
  • Place the turkey on a rack in a shallow roasting pan large enough to hold it and a meat thermometer.
  • Check the internal temperature at the innermost part of the thigh and wing and at the thickest part of the breast.
  • Turkey meat, including that which remains pink, is safe to eat as long as it reaches at least 165 F.
  • Cook turkey to as high as 180 F to remove pink appearance or rubbery texture.
  • Use a food thermometer to check the temperature, even if the turkey comes with a pop-up temperature indicator.

    • Roasted

    Many factors can affect the roasting time of a whole turkey, she said. For example, a turkey in a dark roasting pan with a lid or in a cooking bag will cook faster. A foil tent over the turkey can slow cooking.

    In general, an unstuffed turkey weighing between 14 pounds to 18 pounds takes 3 and three-quarters hours to 4 and a quarter hours to cook. One weighing 20 pounds to 24 pounds, unstuffed, takes as long as 5 hours.

    A stuffed turkey that weighs between 14 pounds and 18 pounds takes about 4 hours to cook. One weighing between 18 pounds and 20 pounds takes 45 minutes longer.

    It’s OK to cook a frozen turkey, but it takes at least 50 percent longer to cook than a thawed one.

    “For optimum safety, we don’t recommend stuffing a turkey,” she said. “For more even cooking, we recommend you cook your stuffing outside the bird in a casserole dish. Use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach a safe minimum internal temperature of 165 F.”

    More Hints

  • Tuck wing tips under the shoulders of the bird for even cooking. This is called akimbo.
  • Add half of a cup of water to the bottom of the pan.
  • If the roasting pan doesn’t have a lid, put a tent of heavy-duty aluminum foil over the turkey for the first hour and a half to keep it moist.
  • To prevent overbrowning, put foil over the turkey after it reaches the desired color.
  • If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle to check internal temperature during cooking.
  • Follow the manufacturer's guidelines when using a cooking bag.
    • Always wash hands, utensils, sink and anything else that comes in contact with raw turkey and its juices with soap and water.

    For more cooking methods, contact the local UGA Extension office at 1-800-Ask-UGA1. Or, call the federal Meat and Poultry Hotline at 1-888-674-6854.

    (Faith Peppers is a news editor for the University of Georgia College of Agricultural and Environmental Sciences.)

    Faith Peppers is the director of public affairs with the University of Georgia College of Agricultural and Environmental Sciences.

    Experts/Sources:
    Judy A. Harrison
    University and state leaders cut the ribbon during the Science and Ag Hill dedication ceremony. (Chamberlain Smith/UGA) CAES News
    UGA dedicates first phase of Science and Ag Hill modernization 11/01/24
    The University of Georgia held a dedication ceremony on Oct. 30 to celebrate the completion of the first phase of renovations to modernize research and instruction facilities and infrastructure on UGA’s Science and Ag Hill. This area of campus, located just south of Sanford Stadium, includes buildings dedicated to a variety of scientific disciplines such as biology, physics, geology and agricultural sciences.
    CAES doctoral students Sofia Varriano and Leniha Lagarde follow farmer Clay Brady to the pasture where many of his chickens are kept. CAES News
    UGA researchers study how free-range chickens influence farm sustainability 10/31/24 Maria M. Lameiras
    Researchers in the University of Georgia College of Agricultural and Environmental Sciences are studying how pastured and free-range chickens impact ecosystems on integrated crop-livestock farms. Supported by a $749,000 grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture, entomology doctoral student Sofia Varriano and her thesis advisor, agroecologist and systems biology Professor Bill Snyder, are testing the promise of integrated crop-livestock agriculture to increase the sustainability of smaller farms.
    Kaytlyn Cobb is now spearheading a historic partnership between the University of Georgia and Fargo, North Dakota-based Grand Farm as regional assistant director. CAES News
    Kaytlyn Cobb joins UGA Grand Farm to boost agricultural innovation in Georgia 10/30/24 Sean Montgomery
    Growing up in north Georgia’s Franklin County, Kaytlyn Cobb knew her aspirations in agriculture would always lead her to new opportunities. Inspired by her dedicated community and diverse background, Cobb is now spearheading a historic partnership between the University of Georgia and Fargo, North Dakota-based Grand Farm as regional assistant director. Hired in August, Cobb hit the ground running to continue development of the fast-forming ecosystem between Grand Farm, the UGA College of Agricultural and Environmental Sciences and global strategic partners.
    Kevan Lamm teaching undergraduate students CAES News
    CAES researchers prepare students to address complex challenges of the future 10/29/24 Emily Cabrera
    Over the next three years, researchers in the University of Georgia’s Department of Agricultural Leadership, Education and Communication aim to transform undergraduate education in agricultural and environmental sciences by integrating systems thinking — an approach that encourages students to see the bigger picture by understanding how different components within a system interact.
    Thermal imaging technology could improve the production of fruits and vegetables. CAES News
    Thermal imaging may help fruits, veggies stay fresher longer 10/28/24 Savannah Peat
    Before your favorite produce arrives at the grocery store, it must be carefully harvested and maintained across long stretches of time. A recent University of Georgia review suggests new temperature measuring technologies could make that process much simpler, amid growing agricultural challenges fueled by fluctuating climates. Maintaining temperature, humidity and light is critical to ensuring fruits and vegetables don’t spoil or deteriorate rapidly. Temperature spikes are the root of adverse outcomes, so monitoring these changes quickly and accurately is key.
    At the 2024 Georgia Life Sciences Summit held Oct. 21-22 in Atlanta, Professor Quingguo “Jack” Huang of the College of Agricultural & Environmental Sciences received the Golden Helix Innovation Award for his research in technologies to mitigate “forever chemicals” in water resources. (Photo by Andrew Davis Tucker) CAES News
    Georgia Bio awards recognize UGA inventor, corporate partners 10/25/24 Carson McAfee
    University of Georgia Professor Quingguo “Jack” Huang, Delta Innovation Hub resident Dalan Animal Health, and Athens manufacturer Meissner Corporation were recognized for their achievements in the life science industry at Georgia Bio’s Georgia Life Sciences Summit, held Oct. 21-22 in Atlanta. The Golden Helix Awards celebrate the contributions of Georgia legislative, academic, corporate, and advocacy leaders working to grow the life science industry and foster strategic partnerships that create a healthier world.