Turkey: Safe Thawing and Cooking (2024)

FAQs

Turkey: Safe Thawing and Cooking? ›

Refrigerator: It is best to plan ahead for slow, safe thawing in the refrigerator. Your turkey will require at least a day (24 hours) for every 5 pounds of turkey weight. Once thawed in the refrigerator, turkey can remain refrigerated for a day or two before cooking.

Keep the turkey in its original wrapper. Place it on a tray to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen.

Frozen turkeys should not be left on the back porch, in the car trunk, in the basem*nt, 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.

As soon as it begins to thaw, bacteria 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.

Information. It takes approximately 24 hours for every four to five pounds of whole turkey to thaw in the refrigerator. Once the turkey is thawed, you can keep it in the refrigerator for one to two additional days before cooking.

A thawed turkey may be kept in the refrigerator (40 degrees F or below) up to 4 days before cooking. Frozen Whole Turkeys and Frozen Whole Turkey Breasts need to be thawed before cooking. Thaw Fully Cooked Baked and Smoked Turkeys via the refrigerator method.

It is safe to cook a turkey that is frozen. A solidly frozen turkey will take 50% longer to cook than a thawed turkey. If it is only partially frozen, it will still take longer to cook than a thawed one.

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).

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.

Where is the best place to defrost a turkey? ›

Always defrost your turkey in the fridge, in a bowl or large container to catch any juices. Always place your turkey at the bottom of the fridge to defrost – this will prevent any raw turkey juices dripping onto other food and contaminating them with potential food-poisoning bacteria.

All you need is one large or two medium-size coolers, washed clean, with tight lids. Put the turkeys in unused plastic bags and place them in the coolers. Depending on weight, they'll need 3-4 days to thaw. Check after the first 2 days.

The USDA offers recommendations for how long turkey can be stored in the freezer for optimal taste before it may begin to decline in quality: A whole turkey can be stored in the freezer for up to 12 months. Turkey pieces are best consumed within nine months. Ground turkey can be stored for up to three to four months.

While foods are in the process of thawing in the refrigerator (40 °F or less), they remain safe. After thawing, use ground meats, poultry, and fish within one or two additional days, and use beef, pork, lamb or veal (roasts, steaks, or chops) within three to five days.

So, for example, if you're cooking a 20-24-pound bird, you need to stick it in the fridge to thaw at least six days before you'll be eating it (so it has time to fully thaw), and no more than eight days before you'll be eating it (to stay within that two-day window).

When thawing a turkey in the refrigerator, allow 24 hours of defrosting time for every 4 to 5 pounds of bird, according to the U.S. Department of Agriculture. So, if the turkey weighs 12 pounds, plan for it to defrost in the fridge for about three days.