With just days left until Thanksgiving, now is the time to begin thawing your frozen turkey.
If you have a 16-24 pound turkey, it's too late to get it thawed in time in the refrigerator. You'll have to use the cold water method.
The U.S. Department of Agriculture said as soon as a turkey begins to thaw, any bacteria that was present before freezing can begin to grow again. A package of frozen meat or poultry left on the counter to thaw for more than two hours is not at a safe temperature -- even when the center of the product is still frozen.
The USDA recommends three safe ways to thaw a turkey: in the refrigerator, cold water method and in the microwave.
In the refrigerator
-- Allow about 24 hours for each 4-5 pounds in a refrigerator set at 40 degrees.
-- Put the turkey in a container to prevent juice from dripping on other items in the refrigerator.
Whole turkey
4-12 pounds: 1-3 days
12-16 pounds: 3-4 days
16-20 pounds: 4-5 days
20-24 pounds: 5-6 days
Cold water thawing
-- Allow about 30 minutes per pound.
-- Put the turkey in a leak-proof plastic bag.
-- Submerge the turkey in cold tap water. Change the water every 30 minutes until the bird is thawed.
-- Cook the turkey immediately after it's thawed.
4-12 pounds: 2-6 hours
12-16 pounds: 6-8 hours
16-20 pounds: 8-10 hours
20-24 pounds: 10-12 hours
Microwave thawing
The USDA recommends following the manufacturer's instructions for defrosting a turkey. Cook the turkey immediately after it is thawed. Some areas of the bird may become warm and begin to cook during microwave thawing, and holding partially cooked food is not safe.
Call the USDA hotline
Anyone with questions regarding Thanksgiving food safety and turkey thawing can call 1-888-MPHotline (1-888-674-6854).
The hotline is open 10 a.m. to 4 p.m. Monday through Friday. Questions can also be submitted through mphotline.fsis@usda.gov.
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