What Should I Know About Turkey Defrosting?

Unless you purchase a fresh, wild turkey, chances are good that the bird you’re planning to roast will be a frozen turkey from a grocery store. This means you’ll need to allow sufficient time for defrosting before you can “dress” the bird for dinner. However, be aware that the process of turkey thawing can take several days, depending how much the bird weighs. Generally, the rule of thumb is to allow 24 hours of turkey defrosting for every 5 pounds (2.27 kilograms) of meat.

Surprisingly, many people are unsure of how to defrost a turkey the right way, in spite of efforts to educate consumers on the safe handling of foods in recent years. Hopefully, though, most people are now aware that defrosting frozen turkey on the countertop or in a cold oven isn’t safe. Doing so can lead to toxic bacterial overgrowth that won’t be killed during cooking. In addition, these old fashioned methods of turkey defrosting carry the risk of contamination of these kitchen spaces, and even of other foods.

It might be tempting to think that soaking or rinsing a frozen turkey in hot water is a safe method of turkey defrosting, especially if the bird is still unwrapped. However, this isn’t the case at all. That’s because any bacteria in residence prior to the turkey being frozen will start to multiply as soon as the outer surface of the food reaches 40 degrees Fahrenheit (4.44 degrees Celsius), even if the center of the bird is still frozen.

Fortunately, most frozen turkeys are equipped with written instructions regarding safe defrosting and handling measures on the packaging. However, the U.S. Department of Agriculture (USDA) offers more specific guidelines on turkey defrosting safety. In fact, according to the USDA, there are three different methods. The trick to each is to provide a constant temperature and to minimize exposure to air.

The safest and easiest method of turkey defrosting is to simply let the bird sit on the bottom shelf of the refrigerator in its original wrapping. As previously mentioned, allow 24 hours for every 5 pounds (2.27 kilograms) of turkey. Keep in mind, though, that if your refrigerator temperature is set below 40 degrees Fahrenheit (4.44 degrees Celsius), it may take an additional full day for the bird to completely defrost. Once fully thawed, the turkey can be kept in the refrigerator for up to 2 additional days before cooking. In addition, fully defrosted turkey can be refrozen without cooking.

The next best method of thawing a turkey is to use the defrost feature in the microwave. However, this may not be feasible with a very large bird. In addition, it’s important to remember two things when using this method. First, the turkey should be cooked immediately after defrosting. It must also be cooked thoroughly before it can be frozen again.

The last method of safe turkey defrosting is to submerge the bird in a clean sink full of cold water for approximately 30 minutes per pound. However, the wrapping on the frozen turkey must be free of tears or leaks of any kind or else bacteria can enter. In addition, the water must be drained and the sink refilled with fresh water every 30 minutes. As with the microwave method, the turkey should be cooked right after thawing and before refreezing.