Three Ways to Safely Thaw Turkey (2024)

FAQs

Three Ways to Safely Thaw Turkey? ›

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. There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.

There are three safe ways to defrost a turkey: in the refrigerator, in cold water, and in a microwave oven.

It's best to plan ahead for slow, safe thawing in the refrigerator. Allow about 24 hours for every five pounds of turkey to thaw in the refrigerator. A turkey that has been thawed in the refrigerator can remain in the refrigerator for one to two days.

Check your turkey thaw with an instant-read thermometer

Use an instant-read thermometer, like our Thermapen^® ONE, to verify your turkey's internal temperature in multiple locations before putting it in the oven. It should be above 32°F (0°C) That's right, you measure the temperature of your turkey before you cook it!

Thawing temperature has to be controlled, and there are only four correct ways to thaw frozen foods: In the cooler at 41° F or lower. In a microwave (if the food is to be cooked immediately) Submerged under 70° F or lower running water.

Thaw in refrigerator (not at room temperature).

Place unopened roast on a tray in refrigerator for 1½ to 2 days, or until thawed. To thaw faster, place unopened roast in cold tap water for 3 to 5 hours. Change water every 30 minutes to keep turkey cold. When thawed, keep in refrigerator until ready to cook.

Thaw the turkey in the cooler keeping its temperature at 41°F (5°C) or lower for several days.

Thawing in cold water: If the food worker needs to thaw the turkey faster, they can thaw it in cold water. The turkey should be placed in a sealed plastic bag and immersed in cold water. The water should be changed every 30 minutes to maintain a safe temperature. The turkey should be cooked immediately after thawing.

No, meat and poultry should not be thawed in hot water.

Defrosting chicken at a cool temperature in the refrigerator is the safest method. People who have less time at their disposal can use a cold water bath or the defrost setting on their microwave.

How to properly thaw poultry? ›

The best and safest way to defrost chicken is to leave it in the fridge overnight. Unfortunately, this method is also the slowest and requires advance planning. The day before you plan to cook your chicken, transfer it from the freezer to the fridge to let it thaw slowly, for at least 24 hours.

Thaw in cold water

(In a pinch, a large cooler, canning pot, or even bathtub can work.) Leave the turkey in its wrapper, and put breast side down in your container with enough cold water to cover the turkey completely.

In cold water

A faster thawing method is to submerge the frozen bird in cold water. You need to change the water every 30 minutes to be safe. While this method is faster, it still takes about 30 minutes per pound for complete thawing. Cook the turkey immediately after thawing.

Wiggle: move the legs and wings – they should be fairly loose. If they are stiff or can't be moved, the turkey will need to be defrosted further. Temperature: you can insert a probe thermometer into the thickest part of the leg or breast. If it reads anything below 1C, the turkey is still frozen.

Defrosting a turkey slowly in the fridge is the safest and easiest method, as this will ensure the meat defrosts evenly and a constant temperature is maintained. If you are short on time, then thawing the turkey under cold water or in the microwave will significantly speed up the process.

Thaw in cold water

(In a pinch, a large cooler, canning pot, or even bathtub can work.) Leave the turkey in its wrapper, and put breast side down in your container with enough cold water to cover the turkey completely.

Thawing turkey in a sink of cold water is faster than thawing in the refrigerator, but it's not safe to leave it in the sink to thaw overnight. To thaw your turkey in the sink: Keep the wrapper on your turkey and put it in a large, leakproof plastic bag.