How to Safely Thaw a Turkey

Key Takeaways:

• The best way to thaw a turkey is in the refrigerator, which takes about 1 day per 4-5 pounds.
• Thawing in cold water is quicker, but requires constant monitoring and frequent water changes.
• Never thaw a turkey at room temperature, as this can lead to the growth of bacteria.

Refrigerator Thawing

Place the frozen turkey in its original packaging on a rimmed baking sheet. Allow about 1 day per 4-5 pounds of turkey weight. For example, a 12-pound turkey will take about 3 days to thaw.

Keep the refrigerator at a temperature of 40°F (4°C) or below. Ensure the turkey doesn't come into contact with other foods or surfaces to prevent cross-contamination.

Cold Water Thawing

Place the turkey in a leak-proof plastic bag and submerge it in cold tap water. Change the water every 30 minutes to keep it cold. Allow about 30 minutes per pound of turkey weight. For example, a 12-pound turkey will take about 6 hours to thaw.

Keep the turkey submerged at all times. Monitor the water temperature and add ice as needed to keep it cold.

Room Temperature Thawing

Thawing a turkey at room temperature is not recommended as it can create a favorable environment for bacteria growth. Harmful bacteria can multiply rapidly in the "danger zone" between 40°F (4°C) and 140°F (60°C).

Safety Precautions

Once the turkey is thawed, it should be cooked immediately. Do not refreeze the thawed turkey.

Use a food thermometer to ensure the turkey has reached an internal temperature of 165°F (74°C) before consuming it. Discard any stuffing or gravy that has been in contact with the raw turkey.