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[H1] Make Mealtime Healthier With Turkey
For meals that are protein packed, crowd pleasing, and budget friendly, start with delicious, versatile turkey from Honeysuckle White®.

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[H2] Serve something special this holiday season
Looking for the best turkey for your holiday meal? Honeysuckle White® turkeys are raised with wholesomely high standards for quality you can taste. Discover recipes, cooking tips, and more on our new Holiday Hosting page.
Learn More

[IMG: How to cook turkey in a conventional oven]

[H2] How to cook turkey in a conventional oven
Master the art of cooking a delicious turkey in a conventional oven with our straightforward guide.
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[H1] FAQ

[H2] Whole Turkey

[H3] How to thaw a whole turkey?

REFRIGERATOR THAWING
Our recommended method is refrigerator thawing. However, you’ll have to plan ahead because your turkey won’t be ready for cooking same-day. That’s because it takes approximately 24 hours to thaw four to five pounds of frozen meat, meaning you will need about three days to thaw a 10 to 15-pound bird fully.
Follow these steps to thaw your turkey in the fridge safely:
Set your fridge to 40°F. Doing this will ensure that your turkey stays safe from harmful bacteria.
Leave the turkey in its original wrapping and place it in a baking pan with the breast facing upwards. The pan will catch drippings and prevent a mess as the turkey thaws in the fridge.
Place the pan in the fridge and check on the turkey in 48 hours.
After the turkey has thawed, you can leave it in the fridge for up to two days. However, note that refreezing a turkey after refrigerator thawing may lead to some loss of quality.
Refrigerator Thawing Times
4 to 12 pounds – 1 to 3 days
12 to 16 pounds – 3 to 4 days
16 to 20 pounds – 4 to 5 days
20 to 24 pounds – 5 to 6 days

COLD WATER THAWING
Cold water thawing is the ideal solution if you need to thaw and cook your turkey on the same day. It can completely thaw a 15-pound turkey within seven to eight hours. That means if you intend on cooking the turkey for dinner, you may need to start cold water thawing as early as the night before but no later than the morning of the cook.
Below are the cold water thawing steps:
Leave the turkey in its original packaging, then place it in a leak-proof plastic bag. Remove excess air from the leak-proof bag and seal it with the turkey inside. Doing so will help prevent the turkey from absorbing water.
Fill a large container with regular tap water and put the bagged turkey in it. You must fully submerge the turkey in the water.
Change the water at least every 30 minutes until the turkey has completely thawed. Changing the water speeds up the thawing process by keeping the turkey in water that’s a higher temperature.
You can season and cook the turkey immediately after the thawing is complete. If you are not ready to use the meat after it has thawed, put it in a baking pan and store it in a fridge set at 40°F or lower.
Cold Water Thawing Times
4 to 12 pounds – 2 to 6 hours
12 to 16 pounds – 6 to 8 hours
16 to 20 pounds – 8 to 10 hours
20 to 24 pounds – 10 to 12 hours
Do not use hot or warm water to thaw your turkey. Raising the surface of the turkey to above 40 degrees Fahrenheit can trigger bacteria growth as the bird thaws within the bag.

[H3] What are giblets?

Giblets are defined as the heart, liver, and gizzard of a poultry carcass. Although often packaged with them, the neck of the bird is not a giblet. Giblets are typically wrapped in plastic or paper and reinserted into the turkey’s body cavity. Traditionally, turkey giblets are cooked by simmering in water for use in flavoring soups, gravies, or poultry stuffing.

[H3] Do I have to remove the giblet packet?

Yes, it is necessary to remove the giblet packet and neck from the turkey before cooking. If you do not wish to use these items in stock or gravy, you can dispose of them.

[H3] How much does the giblet package weigh?

Giblets weigh about 0.7 lbs.

[H3] I forgot to remove my giblets before cooking. Is my turkey still safe to eat?

Yes, it is still safe to eat. Our giblets are packaged in oven/food safe paper. In this case, there would be no concern if the giblets are accidentally cooked inside the turkey.

[H3] How do I cook a turkey in an electric roaster?

Whole Turkey: Electric Roasting Times at 325°F
6 to 8 pounds – 2 1/4 to 2 3/4 hours
8 to 12 pounds – 2 3/4 to 3 hours
12 to 14 pounds – 3 to 3 3/4 hours
14 to 18 pounds – 3 3/4 to 4 1/4 hours
18 to 20 pounds – 4 1/4 – 4 1/2 hours
20 – 24 pounds – 4 1/2 – 5 hours
24 to 28 pounds – 5 to 5 1/2 hours

[H3] Can I roast a turkey in a brown paper bag?

We strongly discourage using a brown paper bag for cooking. Not only are they not sanitary, but also they may cause a fire and can emit toxic fumes when exposed to heat. Intense heat may cause a bag to ignite, causing a fire in the oven and possibly adulterating the turkey. Instead, use oven cooking bags found at your grocer.

[H3] Can I microwave a turkey?

It is not recommended to microwave a turkey.

[H3] Will a turkey cook faster in a dark roaster?

Turkey will cook faster in a dark roaster since it causes meat to brown at a faster rate. Be sure to start checking your meat thermometer approximately one hour before your turkey is supposed to be done.

[H3] Can a turkey be roasted overnight at a low temperature?

For food-safety reasons, it is not recommend to roast a turkey at a temperature lower than 325°F, where harmful bacteria thrive.

[H3] Can I partially roast my whole turkey the day before and complete the roasting just before the meal?

For food-safety reasons, it is not recommended to partially roast a whole turkey. Partially cooked meat and stuffing are ideal for bacteria growth.

[H3] Why are the turkey juices still bloody although the timer popped?

The color of the juices at the leg joints is sometimes pink even though it is cooked and safe to eat. Those joints may only have been heated to 175°F. A temperature of 165°F is required to be safe to eat, but the red color will not disappear until about 180°F. Our turkey timers in whole turkeys pop up when the breast is 170°F.

[H3] What does "basted" or "self-basted" mean?

A “basted” or “self-basted” turkey is one that has been pre-basted to enhance juiciness or tenderness. The basting could contain such ingredients as turkey broth, salt, sugar, and flavorings.

[H3] Do I need to baste my turkey?

It is not necessary to baste a self-basting turkey. It is also not necessary to baste a non-basted turkey, but it does add nice color and flavor to the skin. Basting generally does not penetrate below the skin. Most turkeys are pre-basted with broth already deep inside the meat, making it moist and tender. Repeatedly opening the oven door to baste only heats the kitchen and prolongs the cooking time.

[H3] Why do you include additives like salt and sugar in your basting solution?

Sugar and salt are added for flavor and to help the product retain its moisture. Studies have shown that some people feel products like these are more juicy and flavorful when ingredients are added. We do make a product without additives as well. We recommend checking with your local meat department manager for inventory and ordering.

[H3] How do I know if my turkey has been basted?

Basted turkeys say on the front of the package “Basted with approximately X% of turkey broth, salt, sugar, and natural flavoring.”

[H2] Allergens

[H3] Do your products contain any of the Top 9 Allergens?

The Top 9 allergens are Egg, Fish, Milk, Peanut, Shellfish, Soy, Tree Nut, Wheat, and Sesame. Per USDA guidelines, if a product contains any form of the Top 9 Allergens the manufacturer must list them on the package. All of Cargill’s products contain a complete and accurate statement of ingredients.

[H3] Do your turkeys contain gluten?

Honeysuckle White® fresh and frozen whole turkeys and bone-in turkey breasts do not contain gluten. If the turkey you purchased has gravy, our gravy does not contain gluten either. Rice flour is used in the preparation of our gravy.

[H3] What is the "natural flavoring" listed on your turkey label?

Honeysuckle White® uses an all-natural flavor, extracted from plant sources (such as fruits, herbs). It is non allergenic and gluten free. It is used to help protect the freshness and natural flavor of our products, but does not impart a distinct or unique flavor in the product.

[H3] Are your turkeys produced in a peanut and tree nut free facility?

Yes, and there is no chance of cross-contamination, as our turkey facilities only process turkey.

[H2] Safety Questions

[H3] Is it safe to eat turkey meat that's pink?

As long as the internal temperature of your turkey is 165°F (or higher), it is safe to eat. The color of cooked meat and poultry isn’t always a good indicator of doneness. Using a meat thermometer is the only accurate way to determine that meat has reached a safe temperature.
Chemical changes occur during cooking. Oven gases in a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give it a pink tinge. Often meat of younger birds shows the pinkest because their thinner skins permit oven gases to reach the flesh. Older animals have a fat layer under their skin, giving the flesh added protection from the gases. Older poultry may be pink in spots where fat is absent from the skin. Also, nitrates and nitrites, which are often used as preservatives or may occur naturally in the feed or water supply used, can cause a pink color.

[H3] The meat thermometer says it is done – Why is the meat still pink?

The color of cooked meat and poultry isn’t always a good indicator of doneness. Using a meat thermometer is the only accurate way to determine the meat has reached a safe temperature. Turkey can remain pink even after cooking temperatures of 165°F and higher. Smoked turkey meat is always pink.

[H3] What color should the whole turkey skin be?

The skin color of raw turkey ranges from off-white to cream-colored. Under the skin, color can vary from pink to lavender-blue, depending on the amount of subcutaneous fat.
If the turkey has reached a safe minimum internal temperature of 165°F as measured with a meat thermometer in the thickest part of the breast, it should be safe to eat. When there is a pink color in safely cooked turkey, it is due to the hemoglobin in tissues which can form a heat-stable color. This can also happen when smoking, grilling or oven cooking a turkey.

[H3] How long past the sell-by date is a fresh turkey product still safe to eat?

When refrigerated at temperatures between 36 – 40 degrees (or cooler), fresh turkey should be wholesome through the “sell by” date listed on the tag. However, because home refrigerators are not typically as consistent at maintaining their temperature as commercial-grade refrigerated systems, we suggest you cook or freeze your turkey within 4 – 5 days of purchase (not to exceed use by date) to ensure the highest quality and freshness.

[H3] How can I tell if meat is grilled thoroughly?

Meat and poultry cooked on the grill often browns very fast on the outside. Use a meat thermometer to be sure the food has reached a safe internal temperature. Whole poultry should reach at least 165°F. Never partially grill meat or poultry and finish cooking later. Cook food completely to destroy harmful bacteria.

[H3] How do I use a meat thermometer?

A meat thermometer is the most accurate way to gauge whether or not your turkey is done—both from a quality and safety perspective. Insert the thermometer into thickest part of the breast until it touches bone and pull back 1 inch. You can also test temperature in the thigh. This chart gives you done temperatures for turkey. Turkey is safe to eat with a minimum internal temperature of 165°F.

[H3] What temperature should meat be cooked to?

Breast
165°F
Thigh (in the inner thigh, near breast)
165°F
Ground Turkey
165°F

[H3] Do I need to wash my turkey?

No, per the USDA washing your turkey meat is not recommended and increases your chances of spreading germs around your kitchen.

[H3] What color should the skin be on a raw turkey?

Color ranges from off-white to cream-colored. Under the skin, color can vary from pink to lavender-blue, depending on the amount of subcutaneous fat.

[H3] How can I guard against salmonella?

Following three simple rules will go a long way toward keeping your family safe. First, raw poultry should always be refrigerated at or below 40°F. Second, it should be cooked properly to internal temperatures of at least 165°F, as determined by a meat thermometer. Third, all counters, utensils and surfaces that come in contact with the raw turkey and its juices should be washed with hot, soapy water.

[H3] How does cross-contamination occur?

Cross-contamination can occur when preparing raw poultry for cooking. Raw meat juices containing microorganisms can get on the countertop, on utensils, etc., and if not cleaned, may result in cross-contamination of the next item to come in contact with the counter or utensils (for example, salad materials—tomatoes, lettuce—or other items that may not be cooked).
Per the Food Safety and Inspection Service, use hot, soapy water and paper towels or clean cloths to wipe your kitchen surfaces or spills. Wash cutting boards, dishes and countertops with hot, soapy water after preparing each food item and before you go on to the next.

[H3] How long after I thaw is turkey good to eat?

Per USDA guidelines, once a turkey is completely thawed, it should be kept in the refrigerator no more than 1-2 days prior to cooking. For more information, we suggest visiting www.fsis.usda.gov and click on “Food Safety Education.”

[H2] Storage

[H3] We forgot to put the turkey in the fridge after dinner and it's been sitting out all night. Can we still eat it?

No. At room temperature, hazardous bacterial growth may have occurred after that length of time. You should dispose of the turkey.

[H3] Our turkey is done, but we're not planning to eat it for a while. What should we do?

Eating Within 2 hours?
Keep the food hot. Keeping food warm is not enough. Harmful bacteria multiply fastest between 40 and 140°F.
Set oven temperature high enough to keep the turkey at 140°F or above. Use a food thermometer to check. Stuffing and side dishes must also stay hot (at 140°F or above). Covering with foil will help keep the food moist.
Eating Much Later?
It’s not a good idea to keep food hot for longer than two hours. It is better if you:
Remove all stuffing from the turkey cavity immediately and refrigerate it.
Cut turkey into smaller pieces and refrigerate. Slice breast meat; legs and wings may be left whole.
Refrigerate potatoes, gravy, and vegetables in shallow containers.

[H3] How long can a frozen turkey be kept in the freezer?

For best quality, please use the turkey within 12 months of purchasing and storing in your home freezer.

[H3] How long can a turkey be left out after it has been cooked before it needs to go in the fridge?

According to the Food Safety and Inspection Service of the USDA, all leftovers should be stored in shallow containers and refrigerated or frozen within two hours of cooking. Bacteria grow rapidly between the temperatures of 40°F and 140°F. After food is safely cooked, hot food must be kept hot at 140°F or warmer to prevent bacterial growth. Within two hours of cooking food or after it is removed from an appliance keeping

[IMG: holiday turkey]

[IMG: Your Guide to Good]

[H1] GOOD STARTS HERE
With so much to prep for the big day, good is knowing you have a quality turkey and the support you need for your best holiday yet. So whether you’re hosting 20 people or gathering a small group this year, we’ve got all your turkey, side dishes and how-to resources in one helpful spot.

[IMG: prepping a whole turkey]

[H3] How to prepare and thaw a whole turkey

[IMG: roast bone-in turkey breast with vegetables]

[H3] How to cook bone-in turkey breast

[IMG: removing roasted turkey out of oven]

[H3] How to cook turkey in a conventional oven

[IMG: Slow Cooker Thanksgiving Turkey Breast]

[H3] How to make turkey breasts in a slow cooker

View all How-Tos

[H1] RECIPES YOU'LL LOVE
Need some holiday inspiration? Whether you’re up for trying something new or sticking to the classics, we’ve got something for everyone. Browse through dozens of turkey recipes and side dishes for a holiday meal you won’t soon forget.

[H2] Featured Holiday Recipes
More Recipes

[H4] Mayo Rub Thanksgiving Turkey
80 mins

[H4] Roasted Citrus and Herb Bone In Turkey Breast
1 hr 15 mins

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[H4] Smoked Sweet Potatoes
1 hr 30 mins

[H4] Traditional Turkey Breast
2 hrs 15 mins

[H4] Smoked Maple BBQ Turkey
6-8 hrs

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[H2] HOW TO CARVE A TURKEY
Carving a turkey involves cutting a cooked turkey into smaller pieces and slices. If you carve your turkey correctly, it can make for a beautiful presentation at the dinner table. It also makes your turkey easier to serve.
Have you been avoiding turkey carving because you don’t know how to do it? Visit the link below to learn how to carve a turkey into neat and easy-to-serve pieces.
Learn More

[H2] FEATURED PRODUCTS
Find Products

[H3] Frozen Whole Turkey

[H3] Fresh Whole Turkey

[IMG: Frozen Bone-In Turkey Breast]

[H3] Frozen Bone-in Turkey Breast

[IMG: Fresh Bone-In Turkey Breast]

[H3] Fresh Bone-In Turkey Breast

[IMG: Turketta]

[H3] Boneless Bacon Wrapped Seasoned Turkey Breast (Turketta)

[IMG: Cranberry and Smoked Gouda Stuffed Turkey Breast]

[H3] Cranberry and Smoked Gouda Stuffed Turkey Breast

[H3] Turkey Drumsticks

[H3] Turkey Thighs

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[H3] Turkey Wings

[H2] Where to Buy
Find premium quality Honeysuckle White® turkey at a store near you.
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[IMG: Albertsons]
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[IMG: Meijer]
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[H1] Consider the bar for turkey quality officially raised.
We make safety and quality standards our #1 priority. Our products are traced from farm to table to help ensure the food you serve is as safe and fresh as possible.

[H2] WE ARE COMMITTED TO PROVIDING PREMIUM PRODUCTS.
Honeysuckle White® turkeys have been USDA Verified since May 2015. What that means to you is that the United States Department of Agriculture (USDA) provides companies that supply agricultural products or services the opportunity to assure their customers of their ability to provide consistent quality products or services through their Process Verified Program.
What that means is Honeysuckle White® turkeys are:
+ Proudly raised without growth-promoting antibiotics. Antibiotics responsibly used only when needed for treatment & prevention of illness.
+ Raised by independent farmers who are trained on animal handling practices.

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[H2] HONEYSUCKLE WHITE TURKEY MEANS LEAN PROTEIN FOR YOU.
Skinless turkey breast is one of the leanest meats available with one of the highest amounts of protein.
A four-ounce serving contains 26 grams of protein, about one gram of fat and zero grams of saturated fat.
Comparatively, skinless turkey breast has 12 percent more protein than the same size serving of boneless skinless chicken breast.
Turkey is rich in vitamins and minerals. It contains all of the B vitamins, especially B6 and B12 which help our bodies convert food into energy. An abundance of minerals are found in turkey, such as immune boosting zinc, selenium and iron.
Turkey also contains the amino acid tryptophan, which is commonly known to make you sleepy after your Thanksgiving meal. But did you know that tryptophan also helps the body produce serotonin, which has a calming effect and contributes to a happy mood?
Raised without growth-promoting antibiotics by independent farmers, Honeysuckle White® turkey is the easy choice for healthy protein, and a simple ingredient statement.
Sources:
USDA Nutrient Database SR-28 – http://ndb.nal.usda.gov/
National Turkey Federation – www.serveturkey.org
Chemistry.org: Thanksgiving, Turkey, and Tryptophan