[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-565474-105":53,"doc-detail-565474-en":126},{"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":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","turkey-food-safety-how-to-thaw-and-roast-a-turkey","Turkey Food Safety - How to Thaw and Roast a Turkey","","Guidance on safe handling, thawing, and roasting of turkey to prevent food-borne illness. Emphasizes keeping perishable poultry refrigerated and limiting time out of the refrigerator, washing hands and surfaces after contact with raw turkey, and using a chlorine bleach sanitizing solution. Provides thawing methods in the refrigerator, cold water, and microwave with timing rules, then instructs on roasting steps, cooking chart durations, and confirming doneness at a minimum internal temperature of 165°F.",{"@graph":63,"@context":118},[64,80,101],{"@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":36,"@type":70,"position":76},"https://docshare.wps.com/template/forms/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/turkey-food-safety-how-to-thaw-and-roast-a-turkey/565474/",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/turkey-food-safety-how-to-thaw-and-roast-a-turkey/565474.png","ImageObject",442,249,{"name":88,"@type":89},"Damian","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-16","2026-10-13",true,{"@type":98,"interactionType":99,"userInteractionCount":9},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"How long can perishable foods like turkey stay out of the refrigerator?","Question",{"text":108,"@type":109},"Perishable foods such as poultry should not be out of the refrigerator more than 2 hours.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"What is the recommended thawing time if thawing a whole turkey in cold water?",{"text":113,"@type":109},"Allow approximately 30 minutes per pound, and change the water every 30 minutes to maintain a cold temperature, then cook immediately.",{"name":115,"@type":106,"acceptedAnswer":116},"How do you know when the roasted turkey is done?",{"text":117,"@type":109},"Test the thickest part of the thigh with a meat thermometer; it must reach a minimum of 165°F (or confirm the turkey’s pop-up thermometer has popped up).","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},565474,1792109139,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":35,"category_name":36,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":9,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":79,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":139,"read_time":73},137451208677,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","yae  \nFN/Food Safety/2007-01pr By Darlene Christensen, USU ExtensionAgent  \nFood Safety  \n· Perishable foods, such as poultry, should not be out of the refrigerator more than 2 hours. Do NOT leave perishable foods out all day for “grazing”. Incidents of food borne illness increase during the Holiday season. Remember that young children, the elderly, and pregnant women are the most at-risk for food borne illness.  \n· Wash hands, utensils, sink and anything else that has been in contact with the raw turkey with soap and warm water.  \n· You can also sanitize utensils, sink, countertops, etc. with a chlorine bleach solution of 2 Tbsp per gallon of water.  \nFor more information on food preparation and food safety, contact your local Utah State University Extension office.  \nFOOD$ENSE  \n[extension.usu.edu](extension.usu.edu)  \nUtah State University Cooperative Extension is an affirmative action/equal opportunity institution.  \nSo, you have this frozen turkey, now what do you do with it?  \nThere are a few ways to safely thaw your turkey. Make sure to take enough time to completely thaw it.  \nThawing time in the refrigerator (40ºF or below)  \nApproximately 24 hours per 5 pounds (whole turkey).  \nAfter thawing keep turkey refrigerated only for 1-2 days.  \nThawing Time in Cold Water  \nApproximately 30 minutes per pound (whole turkey). Change water every 30 minutes to maintain cold temperature. Cook immediately.  \nThawing in the Microwave  \nMicrowave thawing is safe if the turkey is not too large for the oven. Check the manufacturer’s instructions for the size turkey that will fit into your oven, the minutes per pound, and the power level for thawing. Cook immediately after thawing.  \nNow it’s time to roast the turkey.  \n1. Preheat oven temperature to no lower than 325ºF.  \n2. Place turkey breast-side up on a rack in shallow roasting pan.  \n3. If you choose to stuff your turkey, fill the cavity loosely. Cook the turkey immediately.  \n4. Use the following chart for the time to cook your turkey. The times are for thawed turkey in an oven at 325ºF. The times are approximate.  \nPounds Unstuffed Stuffed  \n8-12 lbs 2 3/4-3 hrs 3-3 1/2 hrs  \n12-14 lbs 3-3 3/4 hrs 4-4 1/4 hrs  \n14-18 lbs 3 3/4-4 1/4 hrs 4 1/4-4 3/4 hrs  \n18-20 lbs 4 1/4-4 1/2 hrs 4 1/4-4 3/4 hrs  \n20-24 lbs 4 1/2-5 hrs 4 3/4-5 1/4 hrs  \n5. Test the thickest part of the thigh with a meat thermometer to see that it reaches a minimum of 165ºF. If you do not have a meat thermometer, make sure that the pop-up thermometer on the turkey has popped up.","cbCail7lVZMHjHqg","https://ap.wps.com/l/cbCail7lVZMHjHqg","pdf",344710,"English","# Food safety handling\n## Thawing methods\n## Roasting and doneness","[{\"question\":\"How long can perishable foods like turkey stay out of the refrigerator?\",\"answer\":\"Perishable foods such as poultry should not be out of the refrigerator more than 2 hours.\"},{\"question\":\"What is the recommended thawing time if thawing a whole turkey in cold water?\",\"answer\":\"Allow approximately 30 minutes per pound, and change the water every 30 minutes to maintain a cold temperature, then cook immediately.\"},{\"question\":\"How do you know when the roasted turkey is done?\",\"answer\":\"Test the thickest part of the thigh with a meat thermometer; it must reach a minimum of 165°F (or confirm the turkey’s pop-up thermometer has popped up).\"}]","Turkey Food Safety - How to Thaw and Roast a Turkey | PDF",1791854756]