Turkey: Safe Thawing and Cooking (2024)

FAQs

Turkey: Safe Thawing and Cooking? ›

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.

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.

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.

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.

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.

Be sure to wash your hands before and after handling turkey, especially if it's raw. If properly stored, raw turkey can last in the fridge for 1–2 days, while cold cuts last up to 5 days.

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.

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.

To defrost a turkey in the refrigerator, plan on 24 hours of fridge time for every 5 pounds of turkey. For instance, if you have a 20-pound turkey, make sure you have enough time for 4 full days of thawing in the fridge. Store it on the bottom of your fridge, fully wrapped, in a rimmed baking sheet or roasting pan.

So, if the turkey weighs 12 pounds, plan for it to defrost in the fridge for about three days. If 16 pounds or more, make sure it's placed in the fridge four to five days before the holiday arrives.

What to do if your turkey has been in the fridge for 3 days and it is still frozen? ›

If your turkey is still frozen solid:

Try a safe quick-thawing method. Cold water: Keep the bird in its airtight packaging or a leak-proof bag, submerge it in cold water, and change the water every 30 minutes. Microwave: Use your manufacturer guidelines to thaw for about 6 minutes per pound.

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.

Place your turkey in a cooler, stock pot, or other large container, and add enough cold water to completely cover the turkey. Change the water every 30 minutes, or as it gets above 40* F, until your turkey is thawed. Once your turkey is thawed, cook immediately or keep in the lowest section of your fridge.

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.

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.

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.

The U. S. Dept. of Agriculture (USDA) advises: Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods.

Many times people can tell if a turkey is spoiled by the "texture and smell" of the turkey. Hanes said the skin of the turkey may become slimy, and the smell is often described as "rotten eggs or like sulfur."