Here are our recommended ways of thawing a turkey. This is the best and safest way to defrost any poultry, meat, or fish. It's also totally hands-off: You just need to plan a few days ahead to be sure to allow enough time for the bird to fully thaw. Never thaw at room temperature. Turkey Thawing Tip: Our Test Kitchen found that injected turkeys take longer to thaw than natural turkeys.
Read the packaging carefully to see if this was done. Most turkeys we found in stores had been treated with this solution even if the packaging said all-natural. Don't panic, though—the solution added is there simply to help the turkey stay moist and to add flavor. An average-size turkey today takes about 4 days to thaw in the fridge. Thawing turkey in a sink of cold water is faster than thawing in the refrigerator, but it's not safe to leave it in the sink to thaw overnight.
Sink-Thawing Tip: Using this method to thaw your turkey allows you to do it the day of or day before roasting and store it in the refrigerator until cooking time. We recommended thawing a 4- to pound turkey in cold water for 2 to 6 hours, a to pound turkey for 6 to 8 hours, or a to pound turkey for 10 to 12 hours.
Estimate about 30 minutes per pound of turkey to thaw in the sink. It has happened to all of us: We thought we allowed plenty of time for our turkey to thaw in the refrigerator only to find it's still a bit icy Thanksgiving day.
Don't worry: You can still enjoy a delectable turkey, you just need to speed things up. Here are your options:. Safety Tip: Promptly clean up any splatters in and around your sink to prevent raw meat juices from touching anything else. Ready to start cooking? Get our turkey roasting tips here. Cooking for Groups Consumer information about preparing and serving food for large groups.
Information to help volunteers prepare and serve food safely for large groups such as family reunions, church dinners, and community gatherings.
As a food manager or worker you have a responsibility to protect yourself and your guests from foodborne illness. Learn what you can do to prepare, serve and store food safely. If you have questions or comments about this page, please use our Food Safety Comment Form. Keep the kitchen, dishes and utensils clean. Always serve food on clean plates.
Fresh Turkey Buy the turkey only 1 or 2 days before you plan to cook it. Place it on a tray or pan to catch any juices that may leak. Do not buy fresh pre-stuffed turkeys. If not handled properly, harmful bacteria that may be in the stuffing can multiply rapidly. Turkeys can be kept in the freezer indefinitely. However, cook turkeys within 1 year for the best quality.
Remove all outside wrapping. Place on a microwave-safe dish to catch any juices that might leak. If, however, your fridge is jam-packed with sides , cranberry sauce Jell-O shots , and pies , you might want to try cold water thawing. This method, though it is much faster, requires a bit more work than letting your bird sit in the fridge for days.
First, you need to double check to make sure there are no holes or cuts in the plastic wrap of your turkey. Next, fill a large bucket or your sink with cold tap water. Finally, submerge that sucker, still fully wrapped, in the water and let it sit, changing the water every 30 minutes.
According to the USDA, you should allow 30 minutes of soak time for every pound of turkey. The official breakdown:. A turkey defrosted by the cold water method should be cooked immediately after it is thawed. But the sooner the better, right? We're already hungry. Follow Delish on Instagram. Kitchen Tips and Tools.
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