Thawing the Holiday Turkey
Turkey must be kept at a safe temperature, out of the temperature
danger zone, to prevent the growth of bacteria. There are three
safe ways to thaw food: in the refrigerator, in cold water and
in the microwave.
Refrigerator Thawing
In a refrigerator set at 40°F., plan at least 24 hours for every
5 pounds. Also, keep in mind that some areas in the refrigerator
may keep food colder than others. If the turkey is in the coldest
part, it will require a longer defrosting time.
| Refrigerator Thawing Times |
| 8 to 12 pounds |
1 to 2 days |
| 12 to 16 pounds |
2 to 3 days |
| 16 to 20 pounds |
3 to 4 days |
| 20 to 24 pounds |
4 to 5 days |
Microwave Thawing
 Follow 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 would not have been destroyed.
Cold Water Thawing
Allow about 30 minutes per pound. Make sure the food is in a leakproof
package or plastic bag. If the bag leaks, bacteria from the surrounding
environment could be introduced into the food. Tissue also absorbs
water like a sponge resulting in a watery product. Immerse the
turkey in cold water. Check the water frequently to be sure it
stays cold. Change the water every 30 minutes until the turkey
is thawed.
| Cold Water Thawing Times |
| 8 to 12 pounds |
4 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 |
Turkeys thawed by cold water method should be cooked immediately.
Sources: Turkey Basics: Safe Defrosting, Food Safety and Inspection
Service, November, 1998 |
