[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-565473-105":53,"doc-detail-565473-en":127},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","how-much-turkey-cooking-and-food-safety-guide","How Much Turkey? - Cooking and Food Safety Guide","","Cooking planning guidance for turkey portion sizes, thawing, and safe handling. Specifies amounts per person for whole, boneless, and prestuffed frozen turkeys; recommends timing for refrigeration or cold-water thawing; and advises against washing raw poultry due to spreading pathogens. Provides roasting time ranges in a 325°F oven, minimum internal temperature of 165°F, resting time, leftover storage within 2 hours, and reheating to 165°F, with thermometer-based doneness checks and relevant USDA references.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":51,"@type":70,"position":76},"https://docshare.wps.com/template/general/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/how-much-turkey-cooking-and-food-safety-guide/565473/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/how-much-turkey-cooking-and-food-safety-guide/565473.png","ImageObject",442,249,{"name":88,"@type":89},"Marglet","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-22","2026-10-13",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",7,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"How much turkey should I buy per person?","Question",{"text":109,"@type":110},"Plan for 1 pound per person for a whole turkey, or 1½ pounds if you want leftovers. Boneless turkey breast is ½ pound per person, and breast with bone is ¾ pound per person. Prestuffed frozen turkey is about 1¼ pounds per person.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"What are the safe ways to thaw a frozen turkey?",{"text":114,"@type":110},"Thaw in the refrigerator or in cold water while keeping the turkey in its original wrapper and on a tray. Refrigerator thawing takes about 24 hours per 4 pounds (and additional ranges by weight), and cold-water thawing takes about 30 minutes per pound with water changed every 30 minutes. Cook immediately after cold-water thawing and do not refreeze after thawing.",{"name":116,"@type":107,"acceptedAnswer":117},"What temperature and steps ensure turkey is safely cooked and served?",{"text":118,"@type":110},"Cook until the turkey and stuffing reach a minimum internal temperature of 165°F. Remove the giblets and neck from the cavity before roasting, rest 15 to 20 minutes before carving, and use a food thermometer in the thickest part of the thigh away from the bone. Leftovers should be refrigerated or frozen within 2 hours and reheated to 165°F.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},565473,1792086993,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":50,"category_name":51,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":73,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":9},2336477982702,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","Let’s talk  \nTURKEY  \nHOW MUCH TURKEY?  \nWhole turkey 1 pound per person or 1½  \npounds per person if you want leftovers  \n\n| Boneless breast of turkey | ½ pound per person |\n| --- | --- |\n| Breast of turkey | ¾ pound per person |\n\nPrestuffed frozen turkey* 1¼ pounds per person – keep  \nfrozen until ready to cook  \n*Note: The USDA only recommends frozen, prestuffed turkeys that display the USDA or a state mark of inspection on package. These turkeys have been processed under controlled conditions.  \nFRESH TURKEY  \nA fresh turkey should be purchased 1–2 days before cooking. The United States Department of Agriculture (USDA) does not recommend purchasing a fresh pre-stuffed turkey.  \nCOOKING A FROZEN TURKEY  \nCooking a frozen turkey is safe and is even USDAapproved. The cooking time will take at least 50% longer than for a fully thawed turkey. After 3 hours the cavity should be thawed enough to remove the bag of giblets and the neck. Cook the turkey without the giblets and neck in the cavity. Cook giblets and neck separately.  \nTHAWING THE TURKEY  \nThe best ways to safely thaw your turkey is in the refrigerator or in cold water. Keep the turkey in its original wrapper and place on a tray or pan to catch any liquids that may leak. DO NOT thaw poultry and other meat at room temperature.  \nThawing time in the refrigerator (40 °F or below)  \nAllow 24 hours per 4 pounds of a whole turkey. Keep the turkey refrigerated for only 1–2 days after thawing. A turkey properly thawed in the refrigerator maybe refrozen.  \n4 – 12 pounds 1 – 3 days  \n\n| 12 – 16 pounds | 3 – 4 days |\n| --- | --- |\n| 16 – 20 pounds | 4 – 5 days |\n\n20 – 24 pounds 5 – 6 days  \nThawing Time in Cold Water  \nAllow 30 minutes per pound of a whole turkey. Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes to maintain cold temperature. Cook the turkey immediately after thawing. Do not refreeze the turkey.  \n4 – 12 pounds 2 – 6 hours  \n\n| 12 – 16 pounds | 6 – 8 hours |\n| --- | --- |\n| 16 – 20 pounds | 8 – 10 hours |\n\n20 – 24 pounds 10 – 12 hours  \nDON’T WASH THE TURKEY!  \nAccording to the USDA Food Safety  \nand Inspection Service, washing raw poultry, beef, pork, lamb, or veal before cooking is not recommended. Pathogens in raw  \nmeat and poultry juices can be spread to other foods, utensils, and surfaces.  \nFailure to clean these contaminated areas can lead to foodborne illness. Cooking to  \nthe right temperature kills the pathogens, so washing meat before cooking is not necessary.  \nTO STUFF OR NOT TO STUFF?  \nStuffing the turkey means it takes longer to cook, and there’s a greater risk of uneven cooking. The USDA recommends cooking the stuffing separately in a baking dish, which also gives it a nice crispy top.  \nHowever, if you choose to stuff your turkey, stuff loosely for optimum safety. The stuffing should be moist, not dry, since heat destroys pathogens more rapidly in a moist environment. NEVER stuff the turkey in advance. The stuffing may promote the rapid growth of harmful pathogens. Place the turkey immediately after stuffing in a preheated oven and cook.  \nTURKEY ROASTING  \nUse the following chart for the time to cook your turkey. The times are for fresh or thawed turkey in a 325°F oven.  \nUnstuffed* Stuffed  \n\n| 4 – 8 pound breast | 1½ – 3¼ hours | Not applicable |\n| --- | --- | --- |\n| 8 – 12 pounds | 2¾ – 3 hours | 3 – 3½ hours |\n| 12 – 14 pounds | 3 – 3¾ hours | 3½ – 4 hours |\n| 14 – 18 pounds | 3¾ – 4¼ hours | 4 – 4¼ hours |\n| 18 – 20 pounds | 4¼ – 4½ hours | 4¼ – 4¾ hours |\n| 20 – 24 pounds | 4½ – 5 hours | 4¾ – 5¼ hours |\n\n*Remove giblets and neck from cavity.  \nThe times are approximate, and doneness should always be checked with a food thermometer. Do not depend on a pop-up thermometer alone!  \nAlways place the food thermometer tip in the thickest part of the thigh away from the bone. The dark meat of the turkey thigh takes longer to cook than anyother part.  \nThe minimum internal temperature should reach 165°F for the tur","cbCaitPY7KWlUaTQ","https://ap.wps.com/l/cbCaitPY7KWlUaTQ","pdf",482604,"English","# How Much Turkey?\n# Thawing the Turkey\n# Don’t Wash the Turkey\n# To Stuff or Not to Stuff?\n# Turkey Roasting\n# Storing Leftovers\n# Reheating Turkey\n# Additional Information","[{\"question\":\"How much turkey should I buy per person?\",\"answer\":\"Plan for 1 pound per person for a whole turkey, or 1½ pounds if you want leftovers. Boneless turkey breast is ½ pound per person, and breast with bone is ¾ pound per person. Prestuffed frozen turkey is about 1¼ pounds per person.\"},{\"question\":\"What are the safe ways to thaw a frozen turkey?\",\"answer\":\"Thaw in the refrigerator or in cold water while keeping the turkey in its original wrapper and on a tray. Refrigerator thawing takes about 24 hours per 4 pounds (and additional ranges by weight), and cold-water thawing takes about 30 minutes per pound with water changed every 30 minutes. Cook immediately after cold-water thawing and do not refreeze after thawing.\"},{\"question\":\"What temperature and steps ensure turkey is safely cooked and served?\",\"answer\":\"Cook until the turkey and stuffing reach a minimum internal temperature of 165°F. Remove the giblets and neck from the cavity before roasting, rest 15 to 20 minutes before carving, and use a food thermometer in the thickest part of the thigh away from the bone. Leftovers should be refrigerated or frozen within 2 hours and reheated to 165°F.\"}]","How Much Turkey? - Cooking and Food Safety Guide | PDF",1791854756]