Tag: turkey

We all have been there – excitedly purchasing a large, juicy raw turkey to prepare for a festive meal, only to realize that it won’t be needed for another week! The question then arises: is it safe to keep this raw turkey in the fridge for a week?

Storing and handling food, especially raw poultry, is a crucial aspect of maintaining food safety and quality. When it comes to raw turkey, there are numerous factors to consider before tossing it into the fridge and hoping for the best. In this article, we will delve into the guidelines, risks, and proper storage techniques that will ensure you and your family enjoy a safe and delicious meal.

Let me share my experiment with you as we journey through this topic. You will learn about storing raw turkey in the fridge for a week and discover the fun side of food safety!

Factors Affecting Raw Turkey Storage

1. Temperature control🌡️

Turkey, like any other raw poultry, requires specific temperature controls to ensure it remains fresh and safe to consume. The key thing to remember is to keep your fridge temperature within the recommended range.

According to the USDA, your fridge’s temperature should always be at or below 40°F (4°C) to ensure food safety. This is essential to slow down bacteria growth, which can rapidly multiply at warmer temperatures, potentially causing foodborne illnesses.

Temperature fluctuations in your fridge should also be avoided. In my experience, regularly checking fridge temperature and adjusting it accordingly is vital in maintaining optimal conditions for food storage, including raw turkey.

2. Packaging and Containment📦

When it comes to storing raw turkey in the refrigerator, it’s essential to use appropriate packaging and containment methods. By doing so, the risk of cross-contamination and food spoilage can be minimized.

I highly recommend using airtight containers or plastic wraps to securely seal the raw turkey. Sealing the turkey ensures that any potential bacteria or contaminants stay out, while also preventing raw turkey juices from leaking and contaminating other foods in your fridge.

Good storage practices are essential in preventing any contamination, ensuring a safe environment and peace of mind when handling raw turkey.

3. Freshness and Quality🍗

One of the most significant factors for safely storing raw turkey is its initial freshness and quality. When buying raw turkey, it is crucial to examine the expiration date or use-by date on the packaging, as it indicates the last recommended day for the turkey to be at its peak quality.

You should also make sure that your grocery store practices good handling and storage methods for their raw poultry. Ensuring that the raw turkey is fresh and well-handled from the start will help you maintain its quality for the upcoming week.

Guidelines for Storing Raw Turkey in the Fridge

1. Safe Storage Time

Determining the safe storage time for raw turkey can be confusing, especially with a variety of labels and terms on food packaging. A general rule of thumb is that raw turkey can be safely stored in the refrigerator for up to 1-2 days, as stated by the CDC.

It’s essential to understand the difference between the “sell-by” and “use-by” dates on packaging. The “sell-by” date is an indicator for retailers, whereas the “use-by” date is a guideline for consumers, suggesting when the turkey may begin to lose its quality. However, with proper storage techniques, you can extend the shelf life of raw turkey to approximately a week.

2. Proper Storage Techniques

Before placing the raw turkey in your fridge for a week, follow these storage techniques to maintain its quality and safety:

• Rinse the turkey under cold water and thoroughly pat dry with paper towels.
• Wrap the turkey in plastic wrap or aluminum foil, ensuring a tight seal to prevent contamination.
• Place the wrapped turkey on a rimmed tray or in an airtight container to catch any potential drips or spills.
• Label the container with the date to help you keep track of the storage period.

Positioning in the fridge also plays a crucial part in maintaining the freshness of your raw turkey. The coldest part of the fridge is typically at the back of the bottom shelf. Placing the wrapped turkey in this area will help maintain a consistently cool temperature during the week of storage.

3. Avoiding Contamination

Any foodborne illnesses related to storing raw turkey in the refrigerator can be mitigated by following proper practices to avoid contamination. Here are some tips I’ve learned to ensure your raw turkey remains safe for consumption:

• Store the raw turkey below cooked or ready-to-eat foods to prevent cross-contamination.
• Keep a dedicated cutting board and utensils for raw turkey/poultry, separate from other items in your kitchen.
• Regularly clean and sanitize your fridge, cutting boards, and utensils, especially after handling raw turkey.

Risks of Keeping Raw Turkey in the Fridge for a Week

1. Bacterial Growth

As mentioned previously, bacterial growth is a significant concern when keeping raw turkey in the fridge for an extended time. Bacteria, such as Salmonella or Campylobacter, can multiply quickly at temperatures above 40°F (4°C) and potentially cause foodborne illnesses if consumed.

In my experience, maintaining a stable and cool fridge temperature is the best method to prevent bacterial growth and reduce the likelihood of foodborne illness. Keeping your fridge clean and preventing any contact between raw turkey and other food items is also essential in reducing risks related to bacteria.

2. Spoilage Signs

The last checkpoint before deciding to cook raw turkey that has been stored in the fridge for a week is to look for any spoilage signs. During my experiments, I found that spoiled turkey exhibits specific visual indicators, such as a slimy texture or alterations in color, like appearing grayish or greenish.

Unpleasant odors are also a telltale sign of spoiled turkey. If it emits a sour or rotten smell, it’s time to discard it! Remember that your senses play a crucial role in determining the safety and quality of raw turkey that’s been stored for a week.

That covers the first half of the article and our journey into raw turkey storage. So far, we’ve explored the factors affecting storage, guidelines for maintaining proper storage conditions, and the various risks of keeping raw turkey in the fridge for a week. Stay tuned for more information on frequently asked questions and some insightful conclusions on food safety and quality!

FAQs

Conclusion

As we reach the end of our exploration into raw turkey storage and safety, let’s recap the importance of proper storage techniques and highlight the significance of food safety and quality.

We’ve learned that the safe storage period for raw turkey in the refrigerator is typically 1-2 days. However, by following proper storage practices, maintaining consistent low temperatures in the fridge, and avoiding contamination, the shelf-life of raw turkey can be extended to a week. Always trust your senses to determine the quality and freshness of the turkey before cooking.

In conclusion, it is possible to keep raw turkey in the fridge for a week without compromising food safety if all precautions and guidelines are followed diligently. So, the next time you find yourself in a situation where your raw turkey needs to be stored for an extended time, don’t fret! Stick to the lessons learned here, and you’ll be well on your way to safely enjoying a delicious meal with friends and family.

Stay curious, practice safe food handling, and never hesitate to dive deeper into the fascinating world of food safety.

References:

1. www.foodsafety.gov/turkey/storage
2. www.cdc.gov/foodsafety/tips/turkey.html
3. www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/turkey-basics
4. https://boatbasincafe.com/how-long-does-turkey-last-in-the-fridge/
5. https://boatbasincafe.com/how-to-reheat-a-smoked-turkey/
6. https://boatbasincafe.com/how-much-turkey-per-person/

Learn how much turkey do you need per person on Thanksgiving to fill the hearts and bellies of your guests and have leftovers too to enjoy in various ways. 

Turkey is the centerpiece of Thanksgiving, no Thanksgiving dinner is complete without it.

It is a tradition for many families to gather around the table and enjoy a classic Thanksgiving feast. 

While everyone has their own traditions, one thing most people seem to agree on is that you need enough turkey to go around. 

In addition to the turkey, you will need a stuffing mix, cranberry sauce, green beans, pumpkin pie, and whipped cream for topping.

This article will explore how much turkey per person you should consider and the size and number of birds you will need. 

How Much Turkey Per Person Do I Need?

Well, it all depends on how many people you invite or expect to grace your home on Turkey Day.

As a rule, you should consider one pound of uncooked turkey per person if you’re eyeing a whole turkey. 

A large bird will give you more meat so you could consider ¾ pound per person. 

On the other hand, a smaller turkey has more bones and less meat so you could consider about 2 pounds per person. 

How much turkey per person will also depend on if some of the guests are big eaters.

For them, it’s better to go with one and a half pounds or 24 ounces of bone-in turkey per person.

Remember that one pound or a pound and half of the flesh include the bones. Plus, all the parts of the portion are not edible like cartilage.

If you’re buying only boneless breasts, then you should count half a pound or eight ounces per person. 

It won’t hurt to have generous amounts of Thanksgiving leftovers to enjoy later in a sandwich or pot pies.

Is It Better To Buy A 20-Pound Turkey?

Before reaching for that plump 20 or 24-pound turkey, factor in how long a turkey takes to defrost, how much space in your refrigerator it will take up while it thaws, and how much time roasting a turkey will take up in your oven.

If you’re an expert, then a large bird weighing 20 to 22 pounds can be your thing if you’re expecting 20 guests.

But remember that cooking large turkeys takes a lot of time and you need top culinary skills to cook evenly and get moist meat at the same time. 

If you land up with uncooked turkey, be prepared to do some extra work in the kitchen!

I personally recommend getting two smaller turkeys instead to save you from all the hassle. 

Or, you can opt for one whole turkey and one breast. 

Even better if you buy breasts and thighs and cook them separately if you are sure your guests enjoy white meat more. 

And if you want to sit like a queen or king instead of struggling in the kitchen, just get pre-cooked smoked turkey breast!

But be sure that you’re storing the leftover turkey in the fridge properly so that you can enjoy them later. 

Which Turkey Size Is The Best For Thanksgiving?

Number of Guests	Turkey Weight in Pounds
4	5 lbs
6	8 lbs
8	10 lbs
10	13 lbs
12	15 lbs
15	20 lbs
20	25 lbs
25	32 lbs

The size of the turkey is crucial since it will affect how much food each guest is served and how much will be there as Thanksgiving leftovers.

Make planning your holiday dinners easier by following this simple formula:

Number of guests * 1.25 = Turkey weight

However, this applies when you want to serve 1.25 pounds of turkey per person. 

Just change this number to adjust for more or less serving per person. 

For example, if you have 10 people and you’d like each to serve 1.5 pounds of turkey per person, you will need a turkey size of 10 * 1.5 = 15 pounds.

Conversely, a serving size of 1 pound per person for 10 guests means you need to buy a turkey that’s 10 pounds. 

To save you from calculating, we have the following table for you considering 1.25 pounds of meat per serving. 

💡Pro Tip: A 14 to 15-pound turkey is the best size if you want the dark meat to be cooked and the breast meat to be juicy and tender. 

After all the planning and speculation, if you feel at the last moment that the bird is too big for you to handle efficiently, you can always chop off the legs and cook them separately. 

Try to slow-roast or grill them a day before Thanksgiving so that they turn out to be really tender with a smokey flavor. 

And while the rest of the turkey is in the oven, you can reheat smoked turkey legs and get a head start. 

How Much Stuffing Should I Make Per Person?

How much food you need per person on Thanksgiving not only includes the big bird but also stuffing, side dishes, cranberry sauce, pies, and others. 

Dressing, stuffing, and filling are terms used for the same broad category of side dishes served on Thanksgiving.

This could consist of a herb-and-bread or green beans casserole or mashed potatoes, or sausage stuffing. 

While stuffing means literally stuffing the cavity of the turkey while it’s being roasted, dressing is made separately from the turkey so that the bird is cooked evenly throughout the breasts and the dark meat on the underside. 

Nowadays, people prefer to bake the turkey without the stuffing inside it so that there’s no chance of contamination and food poisoning from the turkey juices getting mixed with a vegetable stuffing.  

¾ cups of stuffing per guest should be suitable. 

Here’s a small table to help you plan stuffing per person better.

Number of Guests	Stuffing In Cups
4	3
6	4.5
8	6
10	7.5
16	12
20	15
24	18

If you’re serving cornbread dressing like a typical southern family, you should keep half a cup of dressing for every guest. 

This translates to:

Cornbread Dressing Serving in Cups As Per The Number Of Guests

Number of Guests	Total Stuffing in Cups
4	2
6	3
8	4
10	5
16	8
20	10
24	16

💡Remember that part of planning the stuffing is figuring out how much oven space you have. 

You need to time everything carefully so that the turkey is evenly cooked, the stuffing is baked to perfection, and if you’re baking the pumpkin pie, it’s done on time. 

Potatoes

Roasted fingerling	1 -2
Medium Yukon gold	1½
Large russet	½ to 1
Sweet potato	1

If you’re more of a mashed potato kind of person, here’s how you can figure out how many sweet potatoes or other types of potatoes you need per person.

If you’re using roasted fingerling potatoes, you will need one or two per person.

For medium-sized Yukon gold potatoes, consider 1½ potatoes for every guest. 

For large russet potatoes, half to one potato per person should be enough. 

Also, if you are going to serve sweet potatoes, one per person should yield enough. 

As a general rule, you can use ⅓ pound of potatoes for every person. 

So, if you’re making a mash with sweet potatoes for 6 guests, you will need 2 pounds of potatoes.

Cranberry Sauce

Cranberry sauce is a must for Thanksgiving dinner and day-after leftovers, whether you serve it from a can or make it yourself. 

Half a cup or 4 fluid ounces of canned cranberry sauce should be enough for each guest. 

Four people can be served with a 16-ounce of canned cranberry sauce.

It’s always better to have more cranberry sauce at hand than less. 

We wouldn’t want any guests leaving with their bellies and hearts half-full!

Gravy

Gravy is not too far from being a Thanksgiving favorite next to the turkey. 

After all, what’s mashed potato, turkey, or stuffing without a drizzle of gravy made from the pan drippings for a rich and flavorful forkful?

For every guest, make sure you have ⅓ to half a cup of gravy allotted. 

So, if you have 10 guests, you should have 5 cups of gravy. 

You can always double or halve the amount as per the number of guests. 

Pie

To end things off on a sweet note and to savor the full flavor of Fall, there’s nothing better than a pie.

A single 9-inch pie is enough to serve six guests. 

You can slice the pie into six slices or cut each in half to serve more guests. 

Otherwise, you can have a variety of pies like pecan pie, pie made from sweet potatoes, and the all-time favorite apple pie to give your guests more dessert options.  

Two to three pies for 12 guests would be enough to satisfy the sweet tooth and maybe have some leftovers to pair with a nice cup of coffee the next morning. 

What’s The Ideal Number Of Side Dishes For Thanksgiving?

To figure out how many side dishes you should have on the Thanksgiving table, consider three things:

• Family traditions
• Number of guests
• Oven space

Thanksgiving is a tradition all over the US and every family has its own way of celebrating it. 

If you’ve always associated walnut stuffing with your grandma, then the rest of the family would probably appreciate it if you made it. 

But always keep oven space on your radar when planning to make side dishes. 

Most importantly, your number of guests will determine the number of side dishes you should make. 

Four sides should be fine if you consider two vegetable side dishes and two starch-based ones for 8 to 10 guests. 

Basic Thanksgiving Dinner Menu For 8 Guests

Here’s a full breakdown of how much food you should serve if you have eight guests. 

It covers the whole range from turkey to sides to pies. 

• Whole turkey: 8 – 10 lbs.
• Potatoes: 2½ – 3 pounds
• Dry mix stuffing: 8 oz
• Butternut squash: 3½ pounds
• Green beans: 2 pounds
• Brussels sprouts: 2 containers of 10 oz each
• Frozen creamed spinach: 3 containers of 10 oz each
• Cranberry sauce: 2 cans of 16 oz each
• Dressing: 4 cups
• Pie: 1 to 2 pies, each 9 to 9.5 inches

Simply adjust the above by halving or doubling or multiplying by three if you have 4, 16, or 24 guests.

FAQs

Learn how to handle a turkey uncooked, how to recook an undercooked turkey, tips to cook it properly, and how to know when it’s done to avoid embarrassment.  

Cooking turkey is essential during the Thanksgiving family gatherings. 

It’s been the poultry of choice since 1841 and is a popular dish as a single turkey can feed a large family, its meat is tender and juicy, and it’s also more affordable than other types of meat. 

You should cook turkey well to remain within food safety guidelines. 

But what happens if you find pink turkey meat after you carve the roast?

Let’s find out more about what it means and what to do if you have undercooked Thanksgiving turkey in front of you and a living room full of guests behind.

What Does Undercooked Turkey Look Like?

When you pierce the thickest part of the turkey meat – the thigh or breast – the juices should run clear. If the juices look pinkish or reddish, then the turkey has not been cooked through. 

You may come across a situation where the turkey is cooked but the juices are pink.

According to USDA, if you find that the internal temperature has reached 165°F (74°C) throughout the whole turkey, it’s good to eat even if the juices are pinkish.

Undercooked turkey meat will be pale in color and soft and squishy to the touch. 

Cooked turkey meat is firm when you touch it, not hard or tough like an overcooked turkey.

What To Do If Turkey Is Not Fully Cooked?

Can you recook undercooked turkey? Thankfully, yes!

Follow the steps below:

1. Turn the oven to 375°F (190°C).
2. Chop off the breasts and legs of the turkey. 
3. Put these undercooked parts on a baking sheet and in a roasting pan. 
4. Pour chicken broth on top and cover with heavy foil to keep the meat from drying.
5. Put the turkey pieces in the oven.
6. After every 15 minutes, check the internal temperature until it reaches 165°F (74°C). 
7. Pierce with a fork in the thickest parts to see if the juices run clear.
8. Slice and serve. 
9. For the rest of the undercooked turkey, pour on top the juices from the pan or some butter, cover with foil, and put it back in the oven after turning down the temperature to 325°F (163°C).

Is It Okay If Turkey Is A Little Pink?

Pink turkey meat doesn’t necessarily mean the meat is raw. 

Here’s why the turkey can be slightly pink:

Nitrates and nitrites are naturally present in turkey meat which gives it a pink tint. 

Myoglobin is a protein found in meat. When treated to high heat, it turns brown but at lower temperatures, it retains a pinkish hue. 

That’s why grilled or smoked turkey meat is pink.

Due to the natural smoke and liquid smoke flavor used in professionally smoked turkey, the meat is typically pink.

Gases in the oven react with the myoglobin in the turkey meat and turn it pink.

Young turkeys have less fat and thinner skin. When they are cooked, the heat from the oven penetrates the meat, cooks it at a deeper level, and activates the enzymes that turn the turkey meat pink.

Also, the porous bones of young turkeys allow hemoglobin to bleed into the meat, making the meat near the bones appear pink. 

What To Do When You Find Out The Bottom Of Turkey Not Cooked?

When you start to carve the turkey, you discover that the dark meat on the bottom of the turkey is not cooked even though the turkey breast is at 165°F (74°C).

In this case, remove the fully cooked breast meat and to keep it warm and moist, set it aside and cover it to prevent it from drying.

Make a broth on the stove by using chicken bouillon or pan juices mixed with water. 

Chop the uncooked dark meat and add to the broth when it comes to a boil. 

You can also pour the broth over the uncooked turkey after removing the breasts.

Then stick it in the oven after covering it with heavy foil.

Keep track of the temperature so that you don’t have overcooked turkey. 

Hope that answers your question can you cook a partially cooked turkey?

If Turkey Is Chewy Is It Undercooked?

Yes, when the turkey is chewy, the surface is overcooked and dry but the inside is undercooked. 

This happens as a result of slow cooking at a low temperature for a long time. 

What Happens If You Eat Undercooked Turkey?

Eating undercooked turkey is not only an underwhelming experience but also hazardous to your health. 

Salmonella from undercooked turkey can cause severe food poisoning with the following symptoms:

• Diarrhea
• Abdominal cramps
• Fever
• Runny tummy
• Nausea
• Vomiting

Tips To Avoid Serving Undercooked Thanksgiving Turkey

Here’s the cooking process to make sure your turkey is fully cooked:

1. Buy the turkey as per the number of guests you will have. It’s one to two pounds per guest. 
2. Consider 13 to 15 minutes of cooking time per pound of turkey.
3. Preheat the oven.
4. The turkey needs to be cooked at a higher temperature at the beginning at 450°F (232°C). Reduce the temperature to 350°F (177°C) after 15 minutes.
5. You will need 4 hours to cook a 15-pound whole turkey. 
6. The top of the meat should be brown and the baking pan should have a lot of juices. 
7. You should allow the turkey to rest for 15 to 20 minutes if it’s small or 20 to 30 minutes if the bird is larger before carving.

The resting time raises the internal temperature, keeping the turkey warm.

If you want to save time on cooking, you can buy a smoked turkey. And if there are leftovers, you should know how to reheat a smoked turkey for the best taste and texture. 

How To Tell When Turkey Is Done

Here are some signs to tell when your turkey is ready to serve:

1. Use a food thermometer to measure the internal temperature of the turkey for 165°F (74°C). The thermometer shouldn’t touch the bone. 
2. If possible, check the internal temperature before taking the turkey out of the oven. Otherwise, put the turkey back in the oven after pulling it out.

You can get a probe-style thermometer that can be inserted into the turkey throughout the cooking process. 

3. If you don’t have an instant-read thermometer at hand, pierce the part where the thigh and breast meet to see if the juices run clear. If it’s still red or pinkish, you should cook the turkey for some more time. 
4. Take the temperature of the stuffing if you have put a stuffed turkey in the oven. It should be 165°F (74°C).

The Bottom Line

Let’s face it – cooking a whole turkey is a lot of work. 

But with proper planning and timing, you can do a stellar job of cooking a beautiful turkey and score brownie points with your friends and family.

Just follow the tips to avoid serving uncooked turkey and you should be fine. 

Your work won’t end with the Thanksgiving meal though!

It pays to know how long does turkey last in the fridge to make the best of the leftovers. 

FAQs