If you’re just starting to prepare your Thanksgiving dinner, the first task is to thaw your turkey.
The good news is, it’s not hard to do. The bad news is, you definitely need time.
People use a few ways to thaw their turkeys, but only two are considered correct and healthy.
A. Refrigerator Method
This method is suggested as the best one, since it doesn’t require much attention and it is the safest way to avoid bacteria.
1. Thaw the turkey breast side up, in an unopened wrapper on a tray in the fridge.
2. Allow at least one day of thawing for every 4 pounds. If you are not exactly math lover, Butterball offers a converter to help you figure out how much time you need for the weight of your turkey.
Here are a few quick conversions:
8 to 12 pounds (3 to 5 kilograms): it should be in refrigerator for 1 to 2 days
12 to 16 pounds (5 to 7 kilograms): 2 to 3 days
16 to 20 pounds (7 to 9 kilograms): 3 to 4 days
20 to 24 pounds (9 to 10 kilograms): 4 to 5 days
The giblets and neck are often packed in the neck and body cavities when you buy the turkey. You can remove them toward the end of the thawing time to speed up the process. The giblets can be used for gravy.
B. Cold Water Method
This method requires more of your time and attention than the refrigerator method, though it is quicker.
1. First, make sure the wrapping is secure. If you think it is not water-tight, use additional plastic wrap. Submerge your wrapped turkey in very cold water.
Do not use warm water, as the inside will still be frozen while bacteria can grow in the thawed outer portion.
2. Change the water every 30 minutes, always using water at least as cold as 40 degrees Fahrenheit.
How quickly your turkey will defrost using this method:
8 to 12 pounds (3 to 5 kilograms): 4 to 6 hours
12 to 16 pounds (5 to 7 kilograms): 6 to 8 hours
16 to 20 pounds (7 to 9 kilograms): 8 to 10 hours
20 to 24 pounds (9 to 10 kilograms): 10 to 12 hours
Chef Danilo Alfaro says in an article he published on About.com, however, this way of defrosting has its risks: “You must keep the water at 40 degrees Fahrenheit or colder the entire time. For a large turkey, that means monitoring the temperature with an instant-read thermometer and changing the water every half hour for 12 hours! What’s so special about 40°F? That’s the lower limit of the Food Temperature Danger Zone. If the turkey gets any warmer than that, it gives dangerous bacteria a chance to multiply like crazy. So unless you’re strictly committed to changing the water up to 24 times, don’t bother with this method.”
How to Speed-Thaw a Turkey
In a panic because it’s less than two days before dinner and your turkey is still in the freezer? Keep calm and follow these tips from Esquire:
1. Put the frozen turkey in the oven for 10 to 15 minutes to get it started.
2. Submerge the turkey in a pot filled with cool water (about 40 degrees Fahrenheit), changing the water every 30 minutes, or running a slow stream of water over it. Again, do not run warm water over it.
It will take 20 to 30 minutes per pound to thaw the turkey using this method.
What Not to Do
Never thaw the turkey in the microwave nor at room temperature, because uncooked meat (including frozen) shouldn’t be left at room temperature for more than two hours. Any longer than that, you run the risk of food poisoning.
MORE ON PREPARING THANKSGIVING DINNER:
Thanksgiving Dinner: 10 Best Cranberry Sauce Recipes
*Image of a turkey via Shutterstock
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