2005 Year in Review

Three Ways to Safely Thaw Your Holiday Turkey

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

If turkey is on the menu for your holiday dinner, be sure to thaw it safely. According to the U.S. Department of Agriculture, a turkey is safe indefinitely while it is frozen. But, 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 thawing methods are used.

Jananne Finck, University of Illinois Extension nutrition and wellness educator, says there are three safe ways to thaw a turkey: 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 take 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 the 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. Turkey thawed by the cold water method 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. Remove all outside wrapping and place the bird on a microwave-safe dish to catch the drippings. Cook immediately after thawing.

Do NOT thaw pre-stuffed turkeys before cooking. Cook it from the frozen state. Follow package directions for proper handling and cooking.

The USDA recommends only buying frozen pre-stuffed turkeys that display the USDA or State mark of inspection on the packaging. These turkeys are safe because they have been processed under controlled conditions.

For more tips on buying, thawing and cooking turkey, visit the University of Illinois Extension Solutions Series website and type "turkey" in the search box. For more information on meat, poultry and egg products, contact the USDA Meat and Poultry Hotline, 1-888-674-6854, between the hours of 9 a.m. and 3 p.m. Central Time. On Thanksgiving Day, the hotline is open from 7 a.m. to 1 p.m.

by  Editor, theCity1.com
November 14, 2005