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Turkey

Fresh or frozen turkey can be purchased year-round, though supermarket shelves are laden and prices are lower during the winter holiday season.

Turkeys are New World birds; the Aztecs called them uexolotl and domesticated them, and the Spanish explorers brought them back to the Old World, where breeders quickly transformed them into a fatter, more lethargic bird. Although the American colonists ate wild turkeys, the domestic variety ultimately prevailed. Today, turkeys are bred for their size and white meat. Although toms can grow to weigh up to 70 pounds (31.5 kg), most turkeys sold in supermarkets weigh between 8 and 20 pounds (3.6 to 9 kg). Hen turkeys in any category weigh less than toms.

Varieties

Turkeys are categorized by age: Fryer-roaster (under 16 weeks), young turkeys (5 to 7 months), yearling turkey (under 15 months), and mature turkey (over 15 months). They can be bought whole or in parts. White meat parts include breasts, breast steaks (cross-cut slices of breast), cutlets (thinner steaks), and tenderloins (lengthwise slices of breast). Dark meat includes thighs, drumsticks, and hindquarters. Ground turkey may contain white meat, dark meat, or both.

Turkeys are sold fresh or frozen. Self-basting turkeys contain added butter or oil. Some turkeys are sold with plastic meat thermometers embedded in the flesh that signal when the bird is sufficiently cooked.

Buying and storing tips

Check the “Sell By” date on the package. This date indicates the last day the turkey should be offered for sale. Meat and poultry should be prepared as soon as possible after the date of purchase, and used beyond the “Sell By” date only occasionally, if at all. Fresh turkey should be odor-free and have clean skin with no pinfeathers. Frozen turkey should have a plump breast and be wrapped in an airtight package.

Store fresh turkey in its original wrapping, over-wrapped with aluminum foil to catch any leakage. Remove giblets and store in separate container. Use or freeze giblets within 24 hours. Store the body of the bird in the coldest part of the refrigerator. Raw turkey meat can be refrigerated for 2 days. To store cooked turkey, remove meat from the bone, wrap in plastic or foil, and keep in the coldest part of the refrigerator for no more than 3 days.

Freeze fresh turkey if you do not plan to cook it within 2 days of purchase. Most turkeys are too large to be quickly frozen in a home refrigerator. To eliminate the possibility of salmonella, cut up turkey, wash parts in cold water, dry with paper towel, and wrap for freezing in foil or heavy freezer wrap. Be sure to press the air out of the package before freezing. Turkey parts can be stored in the freezer for 6 months. Cooked turkey, gravy, and stuffing should be packaged separately and may be kept frozen in foil or freezer bags for up to 1 month.

Thaw turkey in the refrigerator; never thaw at room temperature. In the refrigerator a whole turkey will thaw in 1 to 5 days, depending on the size. Turkey may also be thawed by immersing in cold water. Leave turkey in its original wrappings or place it in a watertight bag. Change water every 30 minutes. Turkey will thaw in roughly 4 to 12 hours, depending on the size of the bird.

For quick-thawing of raw or cooked turkey, use the microwave at Defrost or Medium-Low setting, according to the manufacturer’s directions. Turn turkey as it thaws; take care the turkey does not begin to cook. Cook the turkey immediately after it is thawed.

If it is not served immediately, either keep cooked turkey hot, between 140 and 160°F (60 and 71°C), or refrigerate it at 40°F (4.4°C) or lower. Do not travel long distances with hot turkey. When transporting cooked turkey to another dining site, place it in an insulated container or ice chest until ready to eat.

Availability

Fresh or frozen turkey can be purchased year-round, though supermarket shelves are laden and prices are lower around the Thanksgiving and Christmas holidays.

Preparation, uses, and tips

Wash turkey thoroughly in cold water and pat dry with paper towels. Turkey is thoroughly cooked when it is no longer pink inside. Turkey should always be cooked until well done. For best results, use a meat thermometer inserted in the meatiest part of the turkey. Internal temperatures should be as follows when the turkey is done:

To make a visual check to see if turkey is done, pierce it with a fork. You should be able to insert the fork with ease, and the turkey juices should run clear.

Roasting

Mix together 1 teaspoon salt and 1/4 teaspoon pepper; sprinkle over outside of whole turkey and inside body cavity; double or triple the quantity for larger birds. If you plan to stuff the bird, add stuffing loosely, immediately before cooking. Sew up or clip together edges of the body cavity after stuffing; tie or clip together the legs. Hook wing tips under back of turkey. Place turkey or turkey breast in a shallow pan, breast side up. Insert a meat thermometer in the thickest part of the thigh. Roast in a preheated 325°F (160°C) oven until internal temperature reaches 180°F (82.2°C) and stuffing reaches 165°F (74°C). Total cooking time will depend on the size of the turkey; stuffed birds take longer. A 12-pound (5.4 kg) unstuffed turkey takes 4 to 4 1/2 hours. Let stand 10 minutes before carving.

Broiling

Preheat broiler. Line broiler pan with foil for easy cleanup. Spray rack of broiler pan with nonstick cooking spray, if desired. Place turkey parts or boneless, skinless turkey pieces on a rack set in broiler pan. Position oven rack so that turkey pieces on broiler rack are 6 inches (about 15cm) from the heat source. Broil, turning over several times, until juices run clear and internal temperatures reflect properly cooked turkey. Boneless turkey takes approximately 4 to 5 minutes per side; bone-in pieces, depending on the size, take about 20 minutes per side. Use tongs to turn over turkey to prevent piercing and loss of juices during cooking.

Grilling

Place turkey quarters or parts on a prepared grill with the rack about 8 inches (20cm) from the heat source. Grill, turning frequently (using tongs to prevent piercing skin), about 1 to 1 1/4 hours or until fork tender. Homemade or bottled barbecue sauce (or other glazes) may be brushed on turkey during the last 10 to 20 minutes of grilling time.

To test the temperature, place your palms above the coals or heat source at cooking level. If you have to remove your hands after 2 seconds, the temperature is hot; after 3 seconds, medium hot; and after 4 seconds, medium. More than 4 seconds indicates the grill has not reached cooking temperature.

Microwaving

In a shallow microwave-safe dish, arrange 1 cut-up turkey (or equivalent parts), skin removed, in a single layer, with meatier parts toward outer edge of the dish. Brush turkey with 1 tablespoon (15mL) melted butter or margarine. Cover with waxed paper and microwave on High for 6 to 8 minutes per pound (454g), rotating the dish 1/2 turn after 9 minutes. Sprinkle with 1/2 teaspoon seasoned salt and let stand, covered, 5 minutes before carving. When microwaving a whole turkey, use the Medium setting.

Nutritional Highlights

Turkey, 1 cup (140g) (meat only, roasted)
Calories: 238
Protein: 41g
Carbohydrate: 0.0g
Total Fat: 6.9g
Fiber: 0.0g
*Excellent source of: Selenium (51.5mcg), Niacin (7.6mg), and Vitamin B6 (0.64mg)
*Good source of: Iron (2.5mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.