With Thanksgiving around the corner, it’s almost time to take your turkey out of the freezer.
According to the U.S. Department of Agriculture, there are a few tips to make sure you safely thaw your bird.
After buying a turkey from the store, you should take it home and store it in the freezer. Not on the back porch, or a cold car, or anywhere else where temperatures aren’t consistent.
There are three safe ways to thaw a turkey: either in the refrigerator, in cold water or in the microwave.
Frozen turkey left thawing on the counter can enter ‘the danger zone’ within two hours, meaning bacteria will begin to rapidly multiply.
For Refrigerator Thawing: allow approximately 24 hours for each four to five 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.
- 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.
For cold water thawing: Allow about 30 minutes per pound and be sure the turkey is in a leak-proof plastic bag.
Submerge the wrapped turkey in cold tap water and change the water every 30 minutes. Cook the turkey immediately after it is thawed.
- 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
For Microwave thawing: Follow the instructions provided by the microwave itself. Once its thawed, it must be cooked immediately.