Posted: 11.05.2010

When you think “Thanksgiving”, what comes to mind? Turkey!  According the U.S. Department of Agriculture (USDA), more than 45 million turkeys are cooked and eaten in the United States at Thanksgiving. That number represents one-sixth of all the turkeys sold in the U.S. each year.  With that many turkeys there’s bound to be a few fiascos on the festive day.

“Thawing is generally considered the number one problem with safely preparing the holiday bird,” according to Barbara Ingham, extension food scientist with the University of Wisconsin-Extension.   When thawing the turkey in the refrigerator, the USDA recommends allowing 24 hours for every four to five pounds of meat. For example, a 16 to 20-pound turkey would need at least three or four days to thaw. Some newer, more efficient refrigerators can add a day or two to that time. Turkeys can also be thawed in the microwave, or in a sink filled with cold water—just change the water every 30 minutes.  It’s also possible to cook a turkey directly from the frozen state, adds Ingham.

And if you’d like to use a pre-stuffed turkey for your meal, look for a frozen, pre-stuffed bird that displays the USDA or State mark of inspection on the packaging. Do not thaw pre-stuffed turkeys before cooking, either—they should go straight from freezer to oven.

In addition to the challenge of thawing a turkey, consumers struggle with other questions such as knowing when a turkey is sufficiently cooked, and how to handle leftovers, says Ingham.  County UW-Extension offices are available around the state to help answer your holiday meal preparation questions, and the USDA and several food companies have special hotlines in November and December to answer last-minute questions.

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