------------------------------------------------------------------------------ 6444 Turkey Tips FSIS Turkey Recommendation Permission is granted to create and distribute copies of this document for non-commercial purposes provided that the author and MES receive acknowledgement and this notice is included. Minnesota Extension Service, University of Minnesota, 405 Coffey Hall, St. Paul, MN 55108. (612) 625-2787 * pmailop@mes.umn.edu ------------------------------------------------------------------------------ TURKEY TIPS - FSIS Turkey Recommendations The following is a summary of the key points of the FSIS-USDA recommendations so you will be familiar with what FSIS is publicizing this holiday season. EXCERPTS FROM USDA NEWS FEATURES, NOV. 1: o Hotline Holiday Hours: 9 am - 5 pm (EST) weekdays, Nov. 1-30 and Sat-Sun, Nov. 20-21 same hours and Thanksgiving Day 8 am - 2 pm Toll-free at 1-800-535-4555 Washington, DC calling area at 202-720-3333 Callers with touch-tone phones can also find many answers to food safety questions by selecting from a variety of recorded messages, available 24 hours a day. o Thaw turkey in the refrigerator, not on the counter. Plan on about 24 hours for every 5 lbs of bird. o Cooking at an oven temperature below 325 degrees F is not recommended. o At 325 F, allow 15-18 minutes per pound unstuffed, 18- 24 minutes per pound stuffed. A meat thermometer in the meatiest part of the thigh should register 180 degrees F; 170 F in a whole, unstuffed turkey or breast only; the stuffing should reach 165 degrees F. o Buying a refrigerated, fully cooked, stuffed turkey is NOT recommended. (These are not comprehensive safe handling recommendations, just the figures and temperatures that people often ask about.)  .