If you're cooking a turkey for Thanksgiving, a meat thermometer is a must! Using this inexpensive investment and paying attention to some basic guidelines when thawing and cooking turkey can help to avoid foodborne illness at you house this holiday season.

Thawing Basics

• When thawing frozen turkeys in the refrigerator, be sure to plan for enough time. It takes about 24 hours for every 5 pounds of turkey to thaw. For example, a 16- to 20-pound turkey takes about three to four days, while a 20 to 25 pound turkey take four to five days to thaw.
• Make sure the refrigerator is 40 degrees F or less to prevent harmful bacteria from growing.

• Submerge the turkey in its original wrapping in a sink of cold water. Make sure the wrapping is leak proof. The turkey acts like a sponge and can becomes watery.
• Allow 30 minutes for each pound. Change the water every 30 minutes until the turkey is thawed.
• Cook turkey immediately because the temperature during thawing is not controlled.

• Follow manufacturer's instructions and cook immediately.
• Some areas of the turkey may become warm and begin to cook during thawing.

• Frozen, stuffed turkeys with the USDA or state mark of inspection on the packaging are safe because they have been processed under controlled conditions. These turkeys should not be thawed before cooking.

Cook It Safely

• Stuff the turkey just before cooking - NOT the night before!
• Stuff the turkey lightly. Plan on about 3/4 cup of stuffing per pound of ready-to-cook bird.
• Set the oven no lower than 325 degrees F. Allow about 20 minutes per pound at 325 degrees F.
• The thickest part of the turkey meat, which is the innermost thigh, should reach at least 180 degrees F. Even if the turkey has a pop-up, using a thermometer is still recommended.
• Even if the innermost thigh has reached 180 degrees F, continue cooking until the stuffing reaches at least 165 degrees F.

For questions or more information about cooking meat or poultry, call the USDA Meat and Poultry Hotline toll-free at 800-535-4555 or visit their Web site at http://www.fsis.usda.gov/mph/

Source: Food Safety Facts, USDA Food Safety and Inspection Service, September 2003