HUNTSVILLE, Ala. — There are several ways you can safely defrost your turkey this Thanksgiving. The USDA has three ways that you can keep bacteria from ruining your turkey. The most recommended way to keep your turkey thawing at a consistent, safe temperature is storing it in your refrigerator. This method takes some time, so they say to allow one day for each 4 to 5 pounds of weight. If your turkey weighs 16 pounds, it will take about four days to thaw. Once thawed, the turkey is safe for another two days, you can start thawing it six days before you plan on eating it.
If you are in a rush, the USDA recommends two other methods including cold water or a microwave. For the cold water method, leave the turkey in its original wrapping and submerge it in a sink or in a container full of cold water. It is important that the water be cold so that the turkey stays at a safe temperature. Water must be changed every 30 minutes. With this method, allow 30 minutes of defrosting time per pound, a 16 pound turkey will take 8 hours to thaw using this method. Once the turkey has thawed, cook it immediately.
The last method you can use is a microwave but the USDA says to check your owner’s manual for the size turkey that will fit in your microwave oven, the minutes per pound and the power level to use when thawing a turkey. Then, remove all outside wrapping and place the turkey on a microwave-safe dish to catch any juices that may leak. As a general rule, allow 6 minutes per pound when thawing a turkey in the microwave. Be sure to rotate it several times and flip it during the thawing process. If the turkey starts to actually cook instead of just defrosting, let it rest for 5 minutes before you resume thawing. Once the turkey has thawed you should cook it immediately. The CDC says if a turkey stays out at room temperature for more than two hours, the temperature becomes unsafe even if the center is still frozen.
According to the Alabama Department of Public Health, turkeys can be kept in the freezer indefinitely. However, they recommend that you cook turkeys within a year for the best quality. If your turkey is still a little frozen, it is still safe to cook but will just take a little longer to cook. A fully frozen turkey will take at least 50 percent longer to cook than a thawed turkey.
If you plan on roasting your turkey in the oven, set the oven temperature to at least 325°F. According to the CDC, place the completely thawed turkey in a roasting pan that is 2 to 2-1/2 inches deep. Cooking times depend on the weight of the turkey and whether it is stuffed. Use a food thermometer to make sure your turkey has reached a safe internal temperature of 165°F. For more ways to safely cook your turkey, the USDA has a full list here.
