Thanksgiving is officially just a week away and although it might seem early, many of us are getting started on meal prep for the big day.
For first-time hosts, or even experienced cooks, the Thanksgiving turkey can be a nerve-wracking dish to prepare -- and that starts with "the big thaw."
While frozen, a turkey is safe indefinitely. But as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again.
However, thawing a frozen turkey isn't quite as simple as it seems. Depending on the size, it could take as long as a week! But don't worry, these tips from the U.S. Department of Agriculture should help reduce any anxiety over cooking your turkey this year.
There are two safe ways to thaw a turkey: in the refrigerator or in cold water. Regardless of which turkey thawing method you choose, never thaw a turkey at room temperature.
Thawing a frozen turkey on the kitchen counter, in hot water, or in the garage is not safe. Even though the center of the package may still be frozen, the outer layer of the food is in the "Danger Zone" between 40°F and 140°F — a temperature range where foodborne bacteria multiply rapidly. No matter which method you use, thawing a turkey takes time.
Refrigerator Thawing
When thawing a turkey in the refrigerator, plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below.
Place the turkey in a container to prevent the juices from dripping on other foods.
Refrigerator Thawing Times
• 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
• 24 to 28 pounds — 6 to 7 days
A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.
Cold Water Thawing
Allow about 30 minutes per pound.
First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product.
Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.
Cold Water Thawing Times
• 4 to 12 pounds — 2 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
• 24 to 28 pounds — 12 to 14 hours
A turkey thawed by the cold water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.