How to Thaw a Turkey

or HELPING YOUR FOWL NOT BE FOUL

A frozen turkey
It is now Thanksgiving Day
Pizza at the door

Before you can stuff, cook, or carve your bird, you have to thaw it if frozen.

While frozen, a turkey is safe for up to two years, give or take. As soon as it begins to thaw, pathogens (Salmonella and Campylobacter) that may have been present before freezing will begin to grow again. There are three safe ways to defrost a turkey: in the refrigerator, in cold water, and in a microwave oven. Turkeys must be kept at a safe temperature during "the big thaw." While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again.

Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer. Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored.

A package of frozen meat or poultry left thawing on the counter more than 2 hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the "Danger Zone" between 40 and 140 °F — at a temperature where foodborne bacteria multiply rapidly.

Again, there are three safe places to thaw food: in the refrigerator, in cold water, and in the microwave oven.

Refrigerator Thawing (Recommended)

The USDA recommends thawing your turkey in the refrigerator. This is the safest method because the turkey will thaw at a consistent, safe temperature. This method takes some time, so allow one day for each 4 - 5 pounds of weight. If your turkey weighs 16 pounds, it will take about four days to thaw. Once thawed, the turkey is safe for another two days, so you can start thawing it six days before Thanksgiving (the Friday before Thanksgiving).

When thawing a turkey in the refrigerator:

Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below. Place the turkey in a container to prevent the juices from dripping on other foods.

REFRIGERATOR THAWING TIMES

Whole turkey:

• 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

A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.

The other two methods (cold water and microwave) must be done immediately before you start cooking the turkey, so you’ll have to wait until Thanksgiving morning.

Cold Water Thawing

For the cold water method, leave the turkey in its original wrapping to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a moister than moist, or even spongey, product. Submerge it in a sink (or container) full of cold water. It is important that the water be cold so that the turkey stays at a safe temperature. You should change the water every 30 minutes. Empty out the water and replace it with fresh cold water. With this method, allow 30 minutes of defrosting time per pound, so a 16 pound turkey will take 8 hours to thaw using this method (so you might need to start around 4 a.m. if you want to eat in the afternoon!). Once the turkey has thawed, cook it immediately after it is thawed. This can't be emphasized enough.

Reminder: Allow about 30 minutes per pound.

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

A turkey thawed by the cold water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.

The cold water recommendations above differ but slightly from advice released in The Whitehouse Cookbook of 1887 which is included here for the historically curious. Read on:

If meat, poultry, fish, vegetables, or any other article of food, when found frozen, is thawed by putting it into warm water or placing it before the fire, it will most certainly spoil by that process, and be rendered unfit to eat. The only way to thaw these things is by immersing them in cold water. This should be done as soon as they are brought in from market, that they may have time to be well thawed before they are cooked. If meat that has been frozen is to be boiled, put it on in cold water. If to be roasted, begin by setting it at a distance from the fire, for if it should not chance to be thoroughly thawed all through to the centre, placing it at first too near the fire will cause it to spoil. If it is expedient to thaw the meat or poultry the night before cooking, lay it in cold water early in the evening, and change the water at bed-time. If found crusted with ice in the morning, remove the ice, and put the meat in fresh cold water, letting it lie in it till wanted for cooking.

Microwave Thawing

Before you commit to thawing your turkey in the microwave, check your owner’s manual for the size turkey that will fit in your microwave oven, the minutes per pound and the power level to use when thawing a turkey. Remove all outside wrapping and place the turkey on a microwave-safe dish to catch any juices that may leak. Use the defrost function based on weight. As a general rule, allow 6 minutes per pound when thawing a turkey in the microwave. Be sure to rotate it several times, and even flip it, during the thawing process.

If the turkey starts to actually cook instead of just defrost, let it rest for 5 minutes or so before you resume thawing. Partway through thawing you may wish to cover the tips of the wings and drumsticks with a small piece of foil to shield them from the microwaves and keep them from cooking. Once the turkey has thawed you should cook it immediately.

Follow the microwave oven manufacturer's instructions when defrosting a turkey. Plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed plus they are now warmed and ready to multiply.

A turkey thawed in the microwave must be cooked immediately.

How NOT to Thaw a Turkey

In case you are wondering, here are some thawing methods that are not recommended:

• Thawing a turkey on the counter, in the garage, on the back porch, or the roof, amongst other places.
• Thawing a turkey in a brown paper grocery bag or plastic garbage bag.
• Using the dishwasher to thaw a turkey (with or without water).
• Any method that is not the refrigerator, cold water, or the microwave such as incendiary or thermonuclear devices.
• In any heat-producing device or location, such as an autoclave, incinerator, tanning bed, solar oven, bonfire. Neither is a hair dryer nor a curling iron advised.

How to Cook a Frozen Turkey

If your turkey is still icy on Thanksgiving morning, don't panic! It is perfectly safe to cook a turkey from the frozen state; it will just take longer to cook. A solidly frozen turkey will take at least 50 percent longer to cook than a thawed turkey. If your turkey is only partially frozen, remember that it will take a bit longer to cook. Use your food thermometer, and when your bird measures 165˚F in the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast, it is ready. Unless you are deep frying said turkey, in which case it must be completely thawed before cooking for the safest and tastiest outcome.

This information in this node is only intended to be general summary information for public use. This information does not replace written law or regulations, nor does it replace professional medical advice, diagnosis, or treatment. If you have questions about a medical condition, always seek the advice of a doctor or other qualified health professional.

For the health and safety of those you love, be they family or friends, clients, coworkers, or customers (and for thy own self, too), follow all of the latest food handling recommendations to the best of your ability. Remember: only you and yours can help prevent foodborne illnesses.

References & resources:
https://www.thepoultrysite.com/news/2016/11/top-tips-for-turkey-safety-this-thanksgiving
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-basics-safe-thawing
https://www.usda.gov/media/blog/2016/11/18/how-safely-thaw-turkey
https://www.butterball.com/how-to/cook-a-turkey/deep-fry

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