How to Defrost a Turkey Safely

The holiday season is almost here. For many families, that means it’s nearly time to thaw the star of the show – the Thanksgiving or Christmas turkey! A frozen bird needs several days to defrost properly. Improper thawing is one of the most common food safety mistakes made with poultry. When juices from raw turkey leak, they can spread bacteria like Salmonella to foods, surfaces, and utensils.

The Centers for Disease Control and Prevention (CDC) estimates over 1 million cases of Salmonella infection occur annually in the U.S. So let’s talk about how to defrost your holiday turkey safely. Planning ahead and using the right technique will set you up for a festive meal that keeps your family healthy.

Why Defrosting Matters

Freezing turkey to 0°F or below prevents bacteria from multiplying. But it does not destroy them completely. The temperature danger zone for foodborne illness is between 40°F and 140°F. As the turkey defrosts, any Salmonella or other pathogens present could start growing rapidly if the meat reaches that unsafe zone.

Thawing improperly – like at room temperature over many hours – allows the turkey surface to linger too long in the danger zone. Juices with high bacterial levels then spread and contaminate areas that should stay clean. Follow these guidelines to keep your holiday food prep safe.

How Long Does It Take to Defrost a Turkey?

The size of your turkey determines the minimum defrosting time needed:

• 4 to 12 lbs – 1 to 3 days
• 12 to 16 lbs – 3 to 4 days
• 16 to 20 lbs – 4 to 5 days
• 20 to 24 lbs –5 to 6 days

These time ranges are for defrosting in the refrigerator, the safest method. For the cold water method described below, plan on 30 minutes per pound of turkey. Factoring in enough time is key to ensure your turkey fully thaws before cooking day.

3 Safe Ways to Defrost a Whole Turkey

Let’s review proper defrosting techniques, from safest to slightly riskier. Avoid room temperature thawing at all costs.

1. Refrigerator Thawing

Refrigerator thawing is the foolproof way to go. The cold temperature inhibits bacteria growth while the turkey defrosts.

• Place the wrapped turkey on a tray or pan to catch any juices. Allow at least one day per 4-5 pounds of turkey weight.
• Once thawed, cook within 1 to 2 days. Refrigerate the whole time.
• Do not refreeze a refrigerator-thawed turkey. Cook or discard any turkey that was not used within the 1-2 day window.

With refrigerator thawing, you control the environment to prevent the turkey from entering the danger zone. Just be sure to leave ample time for even a large bird to defrost fully.

2. Cold Water Thawing

A cold water bath is faster than the fridge but requires more attention.

• Submerge the turkey, still in its airtight wrapping, into a sink or tub of cold tap water. Change the water every 30 minutes.
• Estimate 30 minutes of defrosting time per pound of turkey weight.
• Cook the turkey immediately after thawing is complete. Do not refreeze.

The cold water helps speed defrosting. But monitoring is crucial to keep the warm exterior from heating the interior into unsafe bacteria territory. Once thawed, cook the turkey right away.

3. Microwave Defrosting

Microwaving is the fastest method and only safe for smaller birds.

• Check the owner’s manual for defrosting time guidelines for your microwave wattage.
• Remove any metal trussing and place the wrapped turkey on a microwave-safe dish.
• Defrost at 30% power, stopping every few minutes to turn and check progress. Use remaining defrost time in bursts to finish.
• Cook the turkey immediately, since microwaves can begin to cook meat and poultry.

Microwaves quickly thaw thin areas, with less time needed overall. But areas near bones warm slower, so take care to adjust and keep close watch. This method is not ideal for larger, thicker turkeys.

How Not to Defrost a Turkey

Avoid these risky defrosting methods at all costs:

• Room temperature – Exposed to air above 40°F, turkey enters the danger zone where bacteria multiply rapidly. Never leave turkey to defrost overnight on the counter.
• Standing water – Submerging turkey in warm water risks bacteria growth as the meat warms. Use only cold tap water.
• Garage/porch – Defrosting outside of the 40°F fridge environment allows bacteria levels to rise to unsafe levels.

Stick with the recommended safe methods. Rushing the process with unsafe shortcuts only raises your foodborne illness risk.

Refrigerate and Cook Thawed Turkey Promptly

Once your turkey is defrosted, proper handling prevents issues like cross-contamination in your kitchen:

• Refrigerate turkey right away, especially if thawed in water or the microwave. Use within 1-2 days.
• Place turkey on a tray or pan on the bottom shelf of the fridge so juices don’t drip onto other foods.
• Wash hands for 20 seconds with soap after working with raw poultry. Avoid cross-contamination.
• Roast turkey to an internal temperature of 165°F, measured by a food thermometer in the thickest part of the breast and thigh.
• Let the cooked turkey stand 20 minutes before carving to allow juices to set. The temperature will rise 5-10°F.
• Refrigerate all leftovers within 2 hours. Properly stored, they’ll last 3-4 days. Reheat to 165°F.

Talk Turkey to Me!

Defrosting that frozen bird for your holiday table doesn’t have to be a scary task. Now that you know the safest techniques, you can avoid common turkey thawing mistakes:

• Refrigerate – Allow 1 day per 4-5 lbs. for fridge thawing. Plan ahead!
• Cold water – Submerge your wrapped turkey to speed thawing when pressed for time. Use only cold water and monitor often.
• Microwave – Use for small birds only. Check the manual for power levels and times.
• Never room temp – Keep that raw turkey out of the danger zone!

Thaw your turkey gradually, cook it fully to 165°F, and refrigerate all leftovers promptly. Let me know if you have any other questions! From my home to yours, wishing you a happy and healthy holiday season.