2005 Year in Review

Thawing Turkey Safely

Source: Jananne Finck, Extension Educator, Nutrition and Wellness, finckj@uiuc.edu

Frozen turkey must be kept at a safe temperature during thawing. According to the United States Department of Agriculture, while frozen, a turkey is safe indefinitely. However, if the bird is allowed to thaw at a temperature above 40 degree F, any harmful bacteria that may have been present before freezing can start to grow again unless proper methods are used. There are 3 safe ways to thaw food at home: in the refrigerator, in cold water and in the microwave oven.

To thaw in the refrigerator, place turkey on a tray and allow approximately 24 hours of thawing time for every 5 pounds of turkey. If you have a 12 to 16 pound whole turkey, it will take about 2 to 3 days to thaw in the refrigerator. A 20 to 24 pound bird will make 4 to 5 days.

For cold water thawing, allow about 30 minutes defrosting time per pound of turkey. Be sure the turkey is in leak-proof packaging. Submerge the turkey in cold water and change water every 30 minutes until the turkey is thawed. For a 12 to 16 pound turkey allow about 6 to 8 hours. For 20 to 24 pounds about 10 to 12 hours will be needed. Note, turkey thawed by the cold water methods should be cooked immediately because conditions were not temperature controlled.

Microwave thawing is safe if the turkey is not too large. Check the manufacturer's instructions for the size turkey that will fit into your oven, the minutes per pound, and the power level to use for thawing. Cook immediately after thawing.

NOTE: If turkey is purchased stuffed and frozen, it should NOT BE THAWED before cooking. Follow package directions for proper handling and cooking.

For more information on meat, poultry and egg products, contact the USDA Meat and Poultry Hotline: 1-888MPHotline (1-888-674-6854) or FSIS Web site: Food Safety and Inspection Service.

by  Editor, theCity1.com
November 2, 2005