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Nov. 26, 2024Jefferson City, Mo. |  By: Jeremy Werner

MU Extension Office offers turkey cooking tips

cooked turkey

JEFFERSON CITY, Mo. - Cooking a Thanksgiving turkey doesn't have to be intimidating. The University of Missouri Extension says you can master the centerpiece of your holiday meal.

Start by ensuring you have enough turkey: at least one pound per person if you want leftovers, or three-quarters of a pound per person if not. For frozen birds, plan ahead—allow one day of refrigerator thawing for every five pounds.

Alternatively, thaw in cold water, changing it every 30 minutes. Skip rinsing the turkey to avoid spreading bacteria.

Instead, cook the bird unstuffed, as stuffing inside takes longer to reach a safe temperature and increases foodborne illness risks.

Place the turkey breast-side up on a rack in a shallow pan. Roast at 325 degrees, using a meat thermometer to ensure the thickest part of the breast or thigh reaches 165 degrees.

Basting during cooking isn’t necessary, but letting the turkey rest for 20 minutes after roasting ensures even juiciness.