HUNTSVILLE, Ala. — There are several safe ways to defrost your turkey this Thanksgiving, according to the USDA. The most recommended method is thawing it in the refrigerator, allowing one day for every 4 to 5 pounds of turkey. For example, a 16-pound turkey will take about four days to thaw. Once thawed, it is safe for another two days, so start defrosting up to six days before you plan to cook it.
If you’re short on time, the USDA suggests two quicker methods: cold water or a microwave. For the cold water method, keep the turkey in its original wrapping and submerge it in cold water, changing the water every 30 minutes. This method takes about 30 minutes per pound, meaning a 16-pound turkey will take roughly 8 hours to thaw. After thawing, cook the turkey immediately.
Using a microwave is another option, but be sure to check your microwave’s manual for size, thawing time, and power settings. Generally, allow 6 minutes per pound, rotating and flipping the turkey during the process. If the turkey begins to cook, let it rest for 5 minutes before continuing. Once thawed, cook it immediately. The CDC warns that any turkey left out at room temperature for more than two hours can become unsafe, even if the center is still frozen.
The Alabama Department of Public Health says turkeys can be kept frozen indefinitely, though they recommend cooking them within a year for the best quality. If your turkey is still partially frozen, it’s safe to cook but may take 50% longer than a fully thawed turkey.
For roasting, set the oven to at least 325°F and use a roasting pan that’s 2 to 2-1/2 inches deep. Cooking times vary depending on the turkey’s weight and whether it is stuffed. To ensure safety, use a food thermometer to check that the turkey has reached an internal temperature of 165°F. For more tips on safe turkey preparation, the USDA provides a full guide.
