The U.S. Department of Agriculture (USDA) offers safety tips on thawing Thanksgiving turkey to ensure it’s safe for consumption, which starts long before one begins cooking the bird, according to USDA.
Proper handling and storage are just as important as correctly cooking the turkey and forgetting these steps can lead to serving harmful pathogens like Salmonella and Campylobacter.
Cooking is the only way to destroy bacteria and other pathogens and keeping the turkey refrigerated slows bacterial growth; therefore, these are the ways to thaw a turkey.
• Refrigerator: Place turkey in its original wrapping on a shelf with a pan underneath it to catch any leaking juices. Allow approximately 24 hours for each four to five pounds of bird to thaw. After thawing, it’s safe to store the turkey for up to two more days. This is the USDA’s preferred method of thawing.
• Cold Water Method: Submerge the bird in its original packaging in cold tap water and change the water every 30 minutes. Allow about 30 minutes per pound of turkey to defrost. Cook immediately after thawing.
• Microwave Thawing: Follow the microwave oven manufacturer’s instructions when defrosting a turkey. Plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving.
For additional information, visit USDA’s Let’s Talk Turkey or turkey resources at FoodSafety.gov.