Things You'll Need:
- Refrigerator
- Cold Water
- Deep Pan
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Step 1
After purchasing your turkey, store the turkey in the freezer until ready to use. Keep note that a frozen turkey should not be thawed out in temperatures over 40 degrees F. Any bacterial that may have been present prior to freezing can begin to grow again unless the proper thawing procedure is used. Remember, bacteria can grow rapidly.
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Step 2
The safest way to defrost a turkey is in the refrigerator. Leave the turkey in the original wrapping and place it in a deep baking pan. Make sure your turkey is breast side up.
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Step 3
Plan ahead to allow the turkey to defrost. As a rule of thumb allow 24 hours of thawing time for every 5 pounds. Make sure your refrigerator is set below 40 degrees F.
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Step 4
Refrigerator thawing time---
8 to 12 pounds--1 to 2 days,
12 to 16 pounds--2 to 3 days,
16 to 20 pounds--3 to 4 days,
20 to 24 pounds--4 to 5 days -
Step 5
Cold Water
Again, leave the turkey in the original package. This will prevent any contamination. Place the turkey in a bath and cover with water for about 30 minutes. -
Step 6
Change the water completely every 30 minutes. As a general rule, you should allow 30 minutes of thawing per pound.
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Step 7
Cold Water Thawing Times---
4 to 12 pounds--2 to 6 hours
12 to 16 pounds--6 to 8 hours
16 to 20 pounds--8 to 10 hours
20 to 24 pounds--10 to 12 hours -
Step 8
Once your turkey is thawed cook immediately.
















Comments
ReuseItAll said
on 12/9/2008 So important!!!! I know of so many people who don't defrost meat safely and you can never be to careful as far as raw meat goes! Great steps!
lymanalo said
on 12/7/2008 Excellent food safety tips!
dasbootjoe said
on 12/7/2008 Good tips! Thanks for the post*****