Salmonella: How to Safely Thaw a Turkey

Store leftovers no later than two hours after cooking.

Salmonella, a type of bacteria, often contaminates raw poultry and other meats. This bacteria can cause food poisoning. To ensure your health, thaw frozen turkeys safely with one of the methods recommended by the U.S. Department of Agriculture. The USDA endorses thawing with the refrigerator, the microwave, or with cold water. After thawing, cook your turkey until the thickest part of the bird has reached 185 degrees F.

Things You'll Need

• Tray
• Plastic bag
• Dish

Instructions

Refrigerator

1. Place the turkey on a tray with raised edges. Some juices may leak out. Keep the bird in its packaging.

2. Put the tray with the turkey in the fridge. Check the temperature setting. It should be no higher than 40 degrees Fahrenheit.

3. Leave the turkey in the fridge for 24 hours for every 4 to 5 lbs. it weighs. For example, if your turkey weighs between 20 and 24 lbs., it needs five to six days to thaw. If it is a smaller bird -- between 4 to 12 lbs. --it needs one to three days to thaw.

4. Cook the turkey no later than two days after it has thawed. You may refreeze it if necessary.

Cold Water

1. Place the turkey in a water-tight plastic bag.

2. Fill a clean sink with cold water. Submerge the turkey.

3. Leave the turkey in the water for about 30 minutes per lb. For example, a 4-lb. turkey requires two hours to thaw and a 10-lb. turkey requires five hours.

4. Drain the sink every 30 minutes and refill with cold water.

5. Unwrap the turkey and cook it as soon as it is thawed. The USDA warns against refreezing a turkey thawed with cold water.

Microwave

1. Unwrap the turkey and place it on a dish that is microwave-safe.

2. Place the bird in the microwave.

3. Check your microwave's manual for the number of minutes per pound to safely thaw your turkey. Each brand of microwave has different power levels and different requirements. Follow these directions exactly. If you are unsure of your microwave's requirements, use a different method to thaw your turkey.

Tips & Warnings

• Wash your hands thoroughly before and after handling raw poultry.

• Disinfect any counters and other surfaces that the raw turkey may have contaminated.

References

• USDA: Poultry Preparation
• Health Canada: Poultry Facts

Resources

• University of Illinois Extension: Turkey for the Holidays