SPOKANE, Wash. — The classic turkey dinner is the star at most families’ Thanksgiving dinner. When purchasing a frozen turkey, it is essential to be cautious about letting your turkey thaw.
As frozen turkey meat begins to thaw, bacteria present can grow again.
The U.S. Department of Agriculture (USDA) says there are three safe ways to defrost a turkey: in the refrigerator, cold water, or in a microwave oven.
Thawing your turkey in the refrigerator is the safest method because it defrosts it at a consistent and safe temperature. Depending on the size of the turkey, plan your prep and cook time accordingly by allowing 30 minutes per pound or following these suggested times-
4 to 12 pounds- 2 to 6 hours12 to 16 pounds- 6 to 8 hours16 to 20 pounds- 8 to 10 hours20 to 24 pounds- 10 to 12 hours
USDA says to keep the turkey in its original wrapper and place it on a tray or pan to catch any leaking juices.
Another method is submerging the turkey in its original wrapping into a sink/container full of cold water. Follow the same rules of allowing 30 minutes of defrosting time per pound. Ensure the water is always cold and change the water every 30 minutes.
Depending on the size, those looking for a quick way to defrost their turkey can use their microwaves. Follow the owner’s manual for specific directions.
Remove the outside wrapping and place the turkey in a microwave-safe dish. Allow 6 minutes per pound when thawing, and remember to rotate it several times.
