Turkey Techniques and Food Safety

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This page is the turkey-technique and food-safety index: thawing, roasting, temperature, carving, brining and the methods that stay safe because the meat still reaches 165°F. Times are only a guide; a thermometer is the test. For the full holiday plan, use the main Thanksgiving guide, which follows USDA turkey roasting guidance.

A golden-brown roasted whole turkey on a wooden carving board, with a roasting pan of drippings beside it
Roast the turkey at no lower than 325°F until the breast, innermost thigh and innermost wing reach 165°F, then rest 20 minutes.

Turkey technique and safety guides

Never thaw a turkey on the counter. Refrigerate leftovers within 2 hours. Related: Thanksgiving mains, diets and leftovers and the Thanksgiving guide. More technique guides will be added as they go live.