Thanksgiving Turkey FAQs

Q: What is the best way to thaw a frozen turkey?

The most fool proof method of defrosting a turkey is to thaw it in the refrigerator. The key to this method is to plan ahead and allow approximately 24 hours for every four to five pounds of bird weight for thawing in the refrigerator. This method is the safest and will result in the best finished product. Place the bird, in the original wrapping, on a shallow baking sheet in the refrigerator. The following chart provides good guidelines for thawing times.

Refrigerator Turkey Thawing Time (40° F)
Turkey Weight	Days to Allow for Thawing Turkey
8 to 12 pounds	2 to 2.5 days
12 to 16 pounds	2.5 to 4 days
16 to 20 pounds	4 to 5 days
20 to 24 pounds	5 to 6 days

The most important thing to remember is NEVER to thaw the turkey at room temperature.

Q: How long should leftovers be stored and how long will they keep?

Leftovers should be stored in shallow containers and refrigerated or frozen within 2 hours of cooking. Remove the stuffing and carve the extra turkey meat from the bones. Use cooked turkey and stuffing within 3-4 days and gravy in 1-2 days. Cooked turkey keeps for 3-4 months in the freezer. Reheat all leftovers to 165 degrees Fahrenheit or until hot and steaming; bring gravy to a boil before serving.

Q: How long do I need to cook my turkey ?

Conventional Oven Open Pan Method Timetable for Roasting a Turkey at 325 Degrees F

Unstuffed Turkey
8 to 12 lbs -- 2 3/4 to 3 hours
12 to 14 lbs--3 to 3 3/4 hours
14 to 18 lbs--3 3/4 t0 4 1/4 hours
18 to 20 lbs--4 1/4 to 4 1/2 hours
20 to 24 lbs--4 1/2 to 5 hours

Stuffed Turkey
8 to 12 lbs--3 to 3 1/2 hours
12 to 14 lbs--3 1/2 to 4 hours
14 to 18 lbs--4 to 4 1/4 hours
18 to 20 lbs--4 1/4 to 4 3/4 hours
20 to 24 lbs--4 3/4 to 5 1/4 hours

25th Annual Sustainable Agriculture Conference

The 25th Annual Sustainable Agriculture Conference will be held December 3 thru 5, 2010 in Winston-Salem.  

The Sustainable Ag Conference is the best place to learn about cutting-edge topics in sustainable farming, meet people and learn about new projects and grants.  Don't miss out on hands-on workshops, one-of-a-kind tours, outstanding experts and speakers, and electrifying keynote, exciting tracks for farmers' markets, gardeners, cooks, and activists, networking, and did I mention the amazing, scrumptious local, organic food?

For more details about the 2010 Sustainable Agriculture Conference, http://carolinafarmstewards.org/sac10.shtml

For information about work exchange, please e-mail Cheryl@carolinafarmstewards.org

Workshop to Develop Water Resources on Your Farm

A workshop about developing water resources on your farm is scheduled on Thursday, December 2 at the Virginia Boone Mountain Heritage Center at the WNC Ag Center, Fletcher (across from Asheville Airport) from 9am-4pm.  The free workshop is focused on developing water resources. 

"The workshop is designed to educate landowners, public officials and others about the importance of developing water resources, such as ponds and spring heads," said Agriculture Commissioner Steve Troxler. "Development of these resources can help with the irrigation of crops and watering livestock.  They also can reduce the demand on municipal water systems."

The workshop will cover a variety of topics pertaining to water resource development, including regulatory issues, wildlife concerns, engineering resources and costs, and federal and state assistance programs.

The first 300 people to register for each workshop will receive a free lunch.  To register, log on to www.ncadfp.org/AWRD_Workshops.  Interested people with questions should contact Dewitt Hardee at 919-707-3069 or Vernon Cox at 919-707-3070.

The workshop is sponsored by the NC Foundation for Soil and Water Conservation through a grant from Altria Group Inc.