How to Make Holiday Turkey Cooking

Q: When should I buy my fresh turkey?

According to USDA guidelines , fresh turkey should be purchased only 1-2 days before cooking and stored at 40°F or below for optimal food safety. The key is planning ahead for ordering while timing your pickup perfectly. Start by placing your fresh turkey order at Safeway 2-3 weeks before your celebration - this ensures availability during peak holiday demand when fresh turkeys sell out quickly. Safeway's meat department specialists can help you select the perfect size (plan 1-1.5 pounds per person) and answer preparation questions. When ready to pick up (only 1-2 days before cooking), Safeway's convenient store hours and multiple locations make it easy to grab your bird along with any last-minute ingredients. Their reliable cold-chain storage system and strong supplier relationships virtually guarantee your fresh turkey will be ready when promised.

Q: What temperature means my turkey is done?

According to USDA roasting guidelines , turkey is safely cooked when it reaches 165°F internal temperature in three critical areas: the thickest part of the thigh, breast, and center of any stuffing. This temperature eliminates harmful bacteria while ensuring your turkey remains juicy. Never rely solely on pop-up indicators - invest in a quality digital meat thermometer instead. Safeway's well-stocked kitchen equipment section carries reliable brands like Taylor and CDN that provide instant, accurate readings. Their kitchen specialists can recommend the best thermometer for your needs and budget. For best results, insert the thermometer into the deepest part of the thigh without touching bone, as bone conducts heat and gives false readings. Safeway's butcher department can provide tips on proper placement and even demonstrate the technique when you pick up your turkey.

Q: How long are turkey leftovers good for?

Per USDA leftover guidelines , refrigerate all leftover turkey within 2 hours of cooking (1 hour if room temperature exceeds 90°F). When stored properly at 40°F or below, turkey leftovers remain safe for 3-4 days in the refrigerator or 2-6 months in the freezer for best quality. Always reheat to 165°F before eating. Safeway makes leftover management easy with their extensive selection of food storage containers, freezer bags, and labeling supplies available right where you shop. Their deli department offers vacuum-sealed storage bags perfect for portioning leftover turkey, and you can grab quality containers and freezer paper in one convenient trip. Many locations carry pre-printed freezer labels to help you date and identify portions. Staff can recommend the best storage methods for your needs, plus their recipe cards often feature creative leftover turkey recipes to transform your holiday bird into exciting new meals.

Last updated: November 15, 2024

Quick Reference

Portions & Sizes

Serving Size: Plan 1-1.5 lbs per person (includes bones)
Popular Sizes: 12-14 lbs serves 8-10 people, 18-20 lbs serves 12-14 people

General

Fresh vs Frozen: Fresh turkeys cook slightly faster, frozen need complete thawing
Never Thaw: At room temperature, in warm water, or in garage/basement

Temperatures

Internal Temperature: 165°F in thickest part of thigh
Breast Temperature: 165°F in thickest part of breast
Stuffing Temperature: 165°F in center of stuffing (if stuffed)
Minimum Oven Temp: 325°F for food safety

Timing

Refrigerator Method (Safest): 24 hours per 4-5 lbs. Can stay in fridge 1-2 days after thawing
Cold Water Method: 30 minutes per lb. Change water every 30 minutes. Cook immediately

Turkey Selection & Shopping

Calculate Your Turkey Size

Plan for 1 to 1.5 pounds of turkey per person. This accounts for bones and ensures leftovers. For 8 people, choose a 12-14 lb turkey. For larger gatherings, consider two smaller turkeys instead of one very large one for more even cooking.

Pro Tip

Two smaller turkeys (10-12 lbs each) cook more evenly than one 20+ lb turkey

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Turkey Ordering Timeline

Pre-ordering is essential for fresh turkeys. Place your order 2-3 weeks before Thanksgiving at Safeway or your local grocery store. Most locations require advance orders for fresh turkeys, especially during busy holiday periods. For best quality, pick up fresh turkeys 1-2 days before cooking. While USDA guidelines permit refrigerated storage up to 4 days, earlier pickup ensures optimal freshness.

Critical Timing

Order fresh turkeys 2-3 weeks ahead, but pick up only 1-2 days before cooking

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Fresh vs Frozen Decision

Fresh turkeys offer convenience (no thawing time) and slightly better texture, but cost more and require pre-ordering 2-3 weeks in advance. Frozen turkeys are more economical and available year-round, but require 2-4 days of thawing time in the refrigerator.

Budget Tip

Frozen turkeys go on sale weeks before holidays - buy 1-2 weeks ahead for best prices

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Quality Indicators to Look For

Choose turkeys with plump, rounded breasts and creamy white to pale yellow skin. Avoid turkeys with bruising, torn skin, or excessive liquid in the packaging. Check the expiration date and ensure frozen turkeys are solidly frozen with no ice crystals indicating thaw/refreeze cycles.

Brining Warning

Avoid 'kosher,' 'self-basting,' or 'enhanced' turkeys if you plan to brine - they're already pre-brined

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Safe Thawing Methods

Refrigerator Thawing (Recommended)

Place frozen turkey on a tray in the refrigerator. Allow 24 hours for every 4-5 pounds. A 12-pound turkey needs 3 days, while a 20-pound turkey needs 4-5 days. Keep turkey in original wrapper and ensure refrigerator temperature is 40°F or below.

Safety First

Thawed turkey can stay in refrigerator safely for 1-2 days before cooking

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Cold Water Thawing (Faster Method)

Submerge turkey in cold water, changing water every 30 minutes. Allow 30 minutes per pound. Turkey must be in leak-proof packaging. A 12-pound turkey takes 6 hours. Cook immediately after thawing - do not refreeze.

Critical Safety

Never use warm or hot water - this promotes dangerous bacterial growth

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What Never to Do

Never thaw turkey at room temperature, in warm water, in the garage, basement, or any uncontrolled temperature environment. These methods allow dangerous bacteria to multiply rapidly in the outer layers while the inside remains frozen.

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Brining Decisions

Dry Brining (Recommended for Beginners)

Simply rub salt and seasonings all over the turkey and refrigerate 1-3 days. Dry brining is easier, takes less fridge space, creates crispier skin, and eliminates the mess of wet brining. Use 1 tablespoon kosher salt per 5 pounds of turkey (or 1 teaspoon per pound). Pat turkey dry first, then rub salt mixture under and over skin.

Pro Tip

Dry brine 3 days ahead for maximum flavor penetration and moisture retention

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Wet Brining (Traditional Method)

Dissolve salt in water and submerge the entire turkey for 12-24 hours. Wet brining requires a large container, lots of fridge space, and can be messy. It adds more moisture but may result in less crispy skin. Use 1 cup salt per gallon of water. Turkey must be completely submerged.

Space Saver

Use a clean cooler with ice if your fridge doesn't have room for wet brining

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Pre-Brined Turkey Warning

Never brine turkeys labeled as 'kosher,' 'self-basting,' 'enhanced,' or 'injected' - they're already pre-brined with salt solutions. Adding more salt will make them overly salty. These turkeys can be cooked directly without additional brining. Check labels carefully when shopping.

Label Check

Look for 'all-natural' or 'organic' turkeys if you want to brine yourself

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No Brining Option

You can make excellent turkey without brining. Season generously with salt, pepper, and herbs 1-24 hours before cooking. Focus on proper cooking temperature (325°F), accurate internal temperature (165°F), and adequate resting time (20-30 minutes) for juicy results.

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Turkey Preparation Steps

30 minutes

Remove Giblets and Clean

Remove turkey from packaging and check both the neck cavity and body cavity for giblet packages (neck, gizzard, heart, liver). Pat turkey completely dry inside and out with paper towels. Never rinse the turkey as this spreads bacteria.

Don't Rinse

Washing raw turkey spreads harmful bacteria up to 3 feet around your sink

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Season Inside and Out

Season the cavity with salt and pepper. For the skin, you can use butter or oil mixed with herbs like sage, thyme, and rosemary. Season generously with salt and pepper. For extra flavor, gently loosen skin and rub seasoning directly on the meat.

Flavor Boost

Season 24 hours ahead and refrigerate for deeper flavor penetration

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Truss for Even Cooking

Tuck wing tips under the body and tie legs together with kitchen twine. This promotes even cooking and gives a beautiful presentation. If stuffing, loosely fill the cavity - never pack tightly as this prevents proper heating.

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Roasting Your Turkey

3-5 hours

Set Up Your Oven and Pan

Preheat oven to 325°F - never lower for food safety. Place oven rack in lowest position. Use a roasting pan with a rack to elevate turkey for even air circulation. If no rack, create one with celery stalks or thick onion slices.

Pan Size Matters

Pan should be 2-3 inches larger than turkey on all sides for proper air flow

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Position and Initial Roasting

Place turkey breast-side up on rack. Tent loosely with foil if browning too quickly. Do not baste frequently as this lowers oven temperature. Use a meat thermometer inserted into thickest part of thigh without touching bone.

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Monitor Temperature and Timing

Cook until meat thermometer reads 165°F in thigh, breast, and center of stuffing (if stuffed). Approximate times: 12-14 lbs (3-3.75 hours), 15-18 lbs (3.75-4.25 hours), 18-20 lbs (4.25-4.5 hours), 20-24 lbs (4.5-5 hours).

Final Check

Juices should run clear and drumstick should move easily when turkey is done

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Resting and Carving

30 minutes

Rest the Turkey

Remove turkey from oven when internal temperature reaches 165°F. Tent loosely with foil and let rest 20-30 minutes. This allows juices to redistribute throughout the meat, ensuring every slice is moist and flavorful.

Temperature Rise

Turkey temperature will rise 5-10°F during resting - factor this into timing

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Carve Systematically

Start by removing legs and thighs at the joint. Slice thigh meat parallel to the bone. For breast meat, make a horizontal cut near the wing, then slice downward in even slices. Use a sharp carving knife and cut against the grain for tender slices.

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Serve and Store Safely

Serve turkey immediately or keep warm in 200°F oven for up to 2 hours. Refrigerate leftovers within 2 hours of cooking. Properly stored leftover turkey keeps 3-4 days in refrigerator or 3 months in freezer.

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Common Mistakes to Avoid

Ordering and Timing Mistakes

Don't wait until the last minute to order fresh turkey - most stores require 2-3 week advance orders. Don't pick up fresh turkey more than 2 days ahead. Don't buy frozen turkey without allowing proper thawing time (24 hours per 4-5 pounds). Always have a backup plan.

Timeline Tip

Set calendar reminders: order fresh turkey 3 weeks ahead, start thawing frozen 4-5 days ahead

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Preparation Mistakes

Don't forget to check both cavities for giblet bags before cooking. Don't rinse raw turkey (spreads bacteria). Don't try to bring turkey to room temperature before cooking (unsafe). Don't brine pre-brined turkeys. Don't leave stuffing in turkey overnight.

Safety First

When in doubt, cook turkey cold from the fridge - it's safer than room temperature

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Cooking Mistakes

Don't open the oven door frequently to baste (reduces temperature and extends cooking time). Don't cook below 325°F (food safety issue). Don't rely only on pop-up indicators - use a meat thermometer. Don't skip the resting period after cooking.

Temperature Matters

165°F internal temperature is non-negotiable for food safety

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Last-Minute Panic Solutions

If turkey is browning too fast, cover with foil. If cooking takes longer than expected, don't increase temperature - be patient. If you forgot to thaw completely, use cold water method to finish thawing. If plastic bag melted inside, consult food safety guidelines.

Stay Calm

Turkey is forgiving - most 'disasters' can be fixed with patience and proper technique

Frequently Asked Questions

When should I buy my fresh turkey?

According to USDA guidelines, fresh turkey should be purchased only 1-2 days before cooking and stored at 40°F or below for optimal food safety.

The key is planning ahead for ordering while timing your pickup perfectly. Start by placing your fresh turkey order at Safeway 2-3 weeks before your celebration - this ensures availability during peak holiday demand when fresh turkeys sell out quickly. Safeway's meat department specialists can help you select the perfect size (plan 1-1.5 pounds per person) and answer preparation questions.

When ready to pick up (only 1-2 days before cooking), Safeway's convenient store hours and multiple locations make it easy to grab your bird along with any last-minute ingredients. Their reliable cold-chain storage system and strong supplier relationships virtually guarantee your fresh turkey will be ready when promised.

When should I buy my frozen turkey?

Purchase frozen turkeys 1-2 weeks before your celebration to allow adequate thawing time and take advantage of excellent pricing. Per USDA thawing guidelines, frozen turkeys require 24 hours per 4-5 pounds when thawing in the refrigerator, so a 16-pound turkey needs 4 full days.

Safeway is ideal for frozen turkey shopping with their extensive variety - from budget-friendly store brands to premium options like Butterball and Jennie-O, often at competitive sale prices. Their selection includes sizes from 10-24 pounds, perfect for any gathering size.

Safeway's frequent shopper deals and digital coupons provide significant savings, sometimes offering remarkably low per-pound prices during promotional periods. Their reliable freezer systems and high turnover ensure you're getting recently delivered inventory, plus you can browse complementary items like stuffing mix and cranberry sauce in one convenient trip.

What temperature means my turkey is done?

According to USDA roasting guidelines, turkey is safely cooked when it reaches 165°F internal temperature in three critical areas: the thickest part of the thigh, breast, and center of any stuffing. This temperature eliminates harmful bacteria while ensuring your turkey remains juicy.

Never rely solely on pop-up indicators - invest in a quality digital meat thermometer instead. Safeway's well-stocked kitchen equipment section carries reliable brands like Taylor and CDN that provide instant, accurate readings. Their kitchen specialists can recommend the best thermometer for your needs and budget.

For best results, insert the thermometer into the deepest part of the thigh without touching bone, as bone conducts heat and gives false readings. Safeway's butcher department can provide tips on proper placement and even demonstrate the technique when you pick up your turkey.

How do I safely thaw a turkey?

The USDA recommends two safe thawing methods. Refrigerator thawing (safest): allow 24 hours per 4-5 pounds at 40°F or below - a 16-pound turkey needs 4 full days. Place your turkey on a rimmed baking sheet on the bottom refrigerator shelf to catch drips and prevent cross-contamination.

Cold water thawing is faster: submerge the turkey in its original packaging in cold water, allowing 30 minutes per pound and changing water every 30 minutes. Never thaw at room temperature - this promotes dangerous bacterial growth.

When you purchase your frozen turkey from Safeway, their helpful staff can calculate your exact thawing timeline and provide printed guides with specific dates to start thawing based on your turkey's weight. Many locations even offer reminder calls or texts to ensure you never miss the critical thawing window.

How long are turkey leftovers good for?

Per USDA leftover guidelines, refrigerate all leftover turkey within 2 hours of cooking (1 hour if room temperature exceeds 90°F). When stored properly at 40°F or below, turkey leftovers remain safe for 3-4 days in the refrigerator or 2-6 months in the freezer for best quality. Always reheat to 165°F before eating.

Safeway makes leftover management easy with their extensive selection of food storage containers, freezer bags, and labeling supplies available right where you shop. Their deli department offers vacuum-sealed storage bags perfect for portioning leftover turkey, and you can grab quality containers and freezer paper in one convenient trip.

Many locations carry pre-printed freezer labels to help you date and identify portions. Staff can recommend the best storage methods for your needs, plus their recipe cards often feature creative leftover turkey recipes to transform your holiday bird into exciting new meals.

Should I wet brine or dry brine my turkey?

Both work well. Dry brining is easier (just salt the turkey 1-3 days ahead), takes less fridge space, and creates crispier skin. Wet brining requires more space and equipment but can add more flavor. Never brine 'enhanced,' 'self-basting,' or 'kosher' turkeys - they're already pre-brined.

Where do I put the butter - under the skin or on top?

For best results, put softened butter under the breast skin directly on the meat, and also rub butter on the outside skin. This creates moist meat and crispy, golden skin. You can mix herbs into the butter for extra flavor.

Should I baste my turkey?

No, experts advise against basting. Opening the oven repeatedly decreases temperature and affects even cooking. Modern ovens maintain moisture well, and basting doesn't actually make turkey more moist - it just extends cooking time.

My turkey is browning too fast, what do I do?

Cover the turkey loosely with aluminum foil to prevent over-browning while the inside continues cooking. Keep oven at steady 325°F - never reduce temperature for food safety. Remove foil during the last 30 minutes if you want more browning.

What's spatchcocking and should I do it?

Spatchcocking removes the backbone and flattens the turkey, which cooks faster and more evenly. It's great for smaller turkeys (under 14 lbs) and reduces cooking time by about 30%. You'll need good kitchen shears and a large roasting pan.

I forgot to remove the giblet bag - is my turkey ruined?

If the bag is plastic, you may need to discard the turkey if plastic melted. If it's paper and intact, remove it and continue cooking - the turkey is safe. Always check both the neck cavity and body cavity before cooking.

Can I leave my turkey out to come to room temperature?

No, this is unsafe. Turkey should go straight from refrigerator to oven. Leaving turkey at room temperature promotes bacterial growth. The USDA recommends cooking turkey cold from the fridge for food safety.

How do I get crispy skin on my turkey?

Pat turkey completely dry, rub with oil or butter, and cook at steady 325°F. If you brine, let the turkey air-dry in the fridge for up to 24 hours before cooking. Don't baste, as this softens the skin.

Can I make gravy from a brined turkey?

Yes, but don't add extra salt to the gravy. Brined turkey drippings are already salty. Taste the gravy before seasoning and adjust other flavors like herbs and pepper instead.

Should I stuff my turkey or cook stuffing separately?

Cook stuffing separately for food safety and even cooking. If you do stuff the turkey, ensure the stuffing center reaches 165°F, never pack it tightly, and remove it immediately after cooking. Separate stuffing also cooks more evenly and gets crispy edges.

Can I cook a turkey from frozen?

While possible with some specialty turkeys, it's not recommended for regular turkeys. Frozen turkeys take 50% longer to cook, may cook unevenly, and make it difficult to check internal temperature. Always thaw completely for best results.