By now everybody has probably already heardabout the dangers of irresponsible turkey deep frying, butif you don't thaw your bird right, you could be giving your dinner guests an early, unwanted holiday gift — a trip to the emergency room.
And what's even worse than being sick of your family on Thanksgiving?
Being the person who got your entire family sick on Thanksgiving.
You don't want that, do you?
Here are some do's and don't's, courtesy of Butterball andUSDA, for proper turkey thawing.
Don't do this
Don't thaw it on the countertop or in open air. The reason, of course, is germs. Or pet hair. Or curious two-year-olds with fingers that like to poke everything.Even if you choose to thaw your bird in cold waterit is recommended that you leave it in the wrapper or a plastic bag to avoid leaving it open to the air.
Don't wait to cook your turkey after it's thawed. Once you've verified it's ready to be cooked, cook it. This eliminates the possibility of any bacteria that might have made its way into your turkey getting a chance to grow or spread.
Don't rinse it off first. This is a step in many recipes, but it is actually unnecessary. Also splashing water from doing so can contaminate other food prep situations, utensils, countertops, etc.
Don't cook a partially thawed turkey. This is actually more conducive to bacteria than if you attempted to cook it from a thoroughly frozen state.
When thawing a turkey, do this
Do thaw it in a cooler or refrigerator. This is the safest and easiest way. Just get a cooler large enough to hold your turkey, make sure it's cleanand put it in. That's all. The frozen turkey will provide its own refrigeration while it thaws. Depending on weight this can take three or four days. Check it after two days and adjust as needed. If you don't have a cooler and space in your refrigerator is not an issue, thawing in the refrigerator is also preferable. But plan ahead: a 25-pound turkey can take more than six days to thaw completely.As a general rule, allow one day of refrigerator thawing for every four pounds of turkey.
Do use the cold water method. This is generally considered the fastest safe way to a perfectly thawed turkey. Leave it in the wrapper or plastic bag and put it in a bucket (or empty sink, etc) and submerge in cold water, breast side down. Then simply change the water every 30 minutes or so. You'll need about half an hour thawing time for each pound of turkey using this method.
Do consider using the microwave. Of course, your bird has to fit inside the microwave, and preferably have room to spin around so it thaws evenly. If your microwave does not have a defrost function, one rule of thumb is six minutes per pound at full power.
Do make sure your turkey is thoroughly thawed before cooking. You can do this by reaching into the hollow part and making sure there are no ice crystals. Then use a fork to poke the thickest parts of the turkey. If it feels relatively soft, you're ready to go.
The USDA recommends thawing your turkey in the refrigerator. This is the safest method because the turkey will thaw at a consistent, safe temperature. This method takes some time, so allow one day for each 4 - 5 pounds of weight. If your turkey weighs 16 pounds, it will take about four days to thaw.
Thaw turkey breast side up, in an unopened wrapper on a tray in the fridge (40 degrees F or below). Allow at least one day of thawing for every 4 lbs of turkey. Keep turkey in original wrapper and place on tray. Use turkey within four days after thawing.
turkey, which, if left out, will take hours to thaw completely. If you thaw raw meat at room temperature for two hours or more, it will be subject to rapid bacteria growth.
Submerge the wrapped turkey in the water and change the water every 30 minutes in order to help to ward off any contaminating bacteria. Allow 30 minutes of thawing time for each pound of turkey, which translates to about six hours for a 12-pound turkey.
Any foods that can go bad -- like raw or cooked meat, poultry, and eggs -- must thaw at safe temperatures. When frozen food gets warmer than 40 degrees or is at room temperature for more than 2 hours, it's in the danger zone where bacteria multiply quickly.
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 you don't have a few days to defrost your turkey—or can't spare the room in the refrigerator—the cold-water method is another easy option. First, find a container large enough to hold the turkey. (In a pinch, a large cooler, canning pot, or even bathtub can work.)
Throw away turkey, stuffing, and gravy left out at room temperature longer than 2 hours (1 hour in temperatures above 90 °F). Divide leftovers into small portions. Refrigerate or freeze in covered shallow containers for quicker cooling.
We recommend roasting turkey at 350 degrees F (175 degrees C) for 13 minutes per pound for an unstuffed turkey. We've done the math for you — check out the chart below to determine both turkey cook times and estimated servings (with leftovers!).
Remove all outside wrapping and place the turkey on a microwave-safe dish to catch any juices that may leak. Use the defrost function based on weight. As a general rule, allow 6 minutes per pound when thawing a turkey in the microwave. Be sure to rotate it several times, and even flip it, during the thawing process.
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.
A package of frozen meat or poultry left thawing on the counter more than 2 hours is not at a safe temperature. 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.
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.
“Actually, from a food safety standpoint it's safer to cook the turkey when it's still frozen. A frozen turkey will not spread raw juices around the kitchen, will not waste water as you try to thaw it and will produce an excellent and juicy cooked product.”
Can you thaw a turkey in water and then put it in the fridge? Once the turkey is safely thawed using cold water, it can be transferred to a sheet or roasting pan.Refrigerate for up to four days.
Thanksgiving dinner can be saved, says Sam Beattie, an Iowa State University Extension food safety specialist. “So you forgot to thaw the turkey for holiday dining — everything will be OK,” Beattie said. “Actually, from a food safety standpoint it's safer to cook the turkey when it's still frozen.
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.
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