To ensure your bird doesn’t fall into the danger zone, it’s a good idea to take a turkey’s temperature from time to time as it thaws. Insert an instant-read thermometer into the thickest part of the turkey breast, and check in several different places. You’re looking for a thermometer reading above 32°F—above freezing, in other words—but below 40°F. Anything warmer than that is like an invitation to food poisoning, as pathogens that grow above 40° aren’t necessarily killed off in the oven.
Thermapen One
The best way to thaw a turkey:
The best way to thaw a turkey is the tried-and-true, hands-off method used by countless home cooks: Thaw it gradually in the refrigerator. The refrigerator thawing method might be the most time-consuming, requiring a few days of forethought, but it has some serious advantages—safety, for one. As long as your fridge stays below 40° (if yours doesn’t, that’s a problem), you don’t have to worry about constantly checking on the bird to ensure it stays in the desired temperature range.
Ideally, place the frozen bird into your refrigerator upon bringing it home from the grocer—hopefully several days in advance, since it can sometimes take nearly a week to thaw completely. The big bird takes up a lot of space, so if you have an auxiliary fridge in the basem*nt or garage, now’s the time to use it. Plan on 24 hours of fridge-thawing for every four to five pounds of turkey, say the experts at ThermoWorks, the company that makes the well-regarded Thermapen thermometer. For a 15-pound bird you can expect to wait about three days; see the full timetable below.
Remove the turkey from its original packaging and set it on a rimmed baking sheet or in a roasting pan while it thaws to keep any running juices contained. Once the bird is fully defrosted, proceed with a dry brine, or however else you plan to prepare it for cooking.
How long to defrost turkey in the refrigerator:
Thawing time is based on bird weight. Turkey is fully thawed when it reaches an internal temperature above 32°F, but below 40°F. How long does that take? Per the USDA:
- 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
This is the safest way to thaw a turkey, as it minimizes the possibility of human error. But if you’re short on time, we have a slightly more involved—yet still safe—route for you.
The fastest way to thaw a turkey:
If you’re reading this with plenty of days to spare, we applaud your preparedness. If not, there is a quicker path to safely thawed turkey than the one outlined above. Allow us to present the cold water method. It’s just as it sounds: By submerging it in ice water, even a 20-pound turkey can be defrosted in just 12 hours (ThermoWorks says to count on about 8 hours for a 15-pounder).
