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6 hours ago

Help make this Holiday season a little brighter for those in our community affected by domestic violence. Donate to our Friendship Home Giving Tree! We are accepting gifts through December 10th.

1 day ago

If you are a student, you are well aware FINALS WEEK is fast approaching. To make it easier for you, we're offering a special deal for all students with a valid student ID. From now until December 13th, save 10% OFF all your purchases!🍎🏃‍♂️📓

1 day ago

Today is #GivingTuesday, and this Holiday season there are many ways to give back when you shop at our co-op!

1) Lincoln Food Bank Food Drive + Checkout Hunger
When you shop at the co-op, you'll have a chance to contribute $5 or $10 to the Lincoln Food Bank, or you can purchase a pre-filled bag of non-perishable goodies to that we'll drop-off for you!

2) The Friendship Home Giving Tree
From now through December 10th, we are accepting gift donations to help spread holiday cheer with victims of domestic abuse and their families in our community. Please ask us how you can contribute!

3) ... See more

1 day ago

Check out these new Co+op Deals, good now through December 17:

2 days ago

If you know local food, you know Megan McGuffey. Congratulations to Community Crops on an excellent hire!

Community Crops is excited to announce that Megan McGuffey has been hired as our new Executive Director. Megan has been involved with Community Crops for a number of years starting out as a gardener, serving on the Board of Directors for six years, and she is actively engaged in various food policy networks across the State. She holds a Master of Public Administration and is a doctoral candidate in the UNO School of Public Administration. Welcome Megan!

Blog

Turkey Roasting Tips

Roast your turkey to perfection with these turkey roasting tips.

Roasting

  • Remove the giblets from turkey cavities after thawing. Cook separately.
  • Set oven temperature no lower than 325°F.
  • Place turkey or turkey breast on lower rack in a shallow roasting pan.
  • For even cooking, bake stuffing in a separate casserole dish, versus in the bird. Use a food thermometer to check the internal temperature of the stuffing. The center should reach 165°F.
  • If you choose to stuff your turkey, the ingredients can be prepared ahead of time. Separate wet and dry ingredients, and chill wet ingredients (butter/margarine, cooked celery and onions, broth, etc.) until ready to prepare. Mix wet and dry ingredients together just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165°F.
  • Whole turkeys should be cooked to 165°F. To check for doneness, insert a food thermometer in the thickest part of the inner thigh without touching the bone.
  • Turkey breasts should be cooked to 165°F. Insert a food thermometer in the thickest part of the breast to check for doneness.
  • Let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.

Turkey roasting timetable

Oven times are approximate and will vary. Always use a meat thermometer to ensure the correct internal temperature of 165°F has been reached.

325°F oven temperature

Unstuffed

4–8 lbs → 1.5–2.75 hours
8–12 lbs → 2.75–3 hours
12–14 lbs → 3–3.75 hours
14–18 lbs → 3.75–4.25 hours
18–20 lbs → 4.25–4.5 hours
20–24 lbs → 4.25–5 hours

Stuffed

6–8 lbs → 2.5–3 hours
8–12 lbs → 3–3.5 hours
12–14 lbs → 3.5–4 hours
14–18 lbs → 4–4.25 hours
18–20 lbs → 4.25–4.75 hours
20–24 lbs → 4.75–5.25 hours

USDA meat and poultry hotline

1-888-MPHotline (1-888-674-6854)
TTY: 1-800-256-7072
10:00 a.m. to 4:00 p.m. Eastern time, Monday through Friday
E-mail: mphotline.fsis@usda.gov

Thawing

Thawing in the refrigerator

Keep the turkey wrapped and place it in a pan. Let it stand in the refrigerator roughly 24 hours for each 5 pounds. Large turkeys should stand in refrigerator a maximum of 5 days. The giblets and neck, which are customarily packed in the neck and body cavities of frozen turkeys, may be removed from the bird near the end of the thawing period. If desired, the giblets and neck may be refrigerated and reserved for use in giblet gravy.

Thawing in cold water

Make certain that the turkey is in a leak-proof package or a zipper-seal plastic bag. This prevents bacteria in the surrounding environment from being introduced into the food, and prevents the poultry tissues from absorbing water. Change the cold water every 30 minutes. Approximately 30 minutes per pound of turkey are required for thawing. After thawing in cold water, the turkey should be cooked immediately.