Have you ever started to carve a golden-brown roasted turkey only to find overly pink, glistening undercooked flesh in the center of the bird? 😱
Despite a little pop-up thermometer that promised a fully cooked turkey, this has happened to me because I did not allow enough time for a large turkey to completely defrost.
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Shockingly, even a small turkey can take two days to completely thaw in the refrigerator. (See chart below.)
⚡Quick Thawing a Turkey
Fortunately, if you are short on time, you can rescue your Thanksgiving meal using cold water or microwave thawing.
Plan on popping your turkey into the (affiliate link) roasting pan and oven immediately after using either of these.
💧Cold water method
Submerge your turkey in cold water, using a sink, or large pot. Water bath (affiliate link) canning pots are ideal. Every half hour, drain the water and replace it with a fresh supply to ensure it stays cold.
Although this method is speedier than thawing in the refrigerator, it’s not super fast and is hands-on since you need to change the water every 30 minutes. However, it may be your best option if your fridge does not have space to thaw a large turkey.
Microwave
This method is quickest, but many turkeys will not fit into a standard-sized microwave!
If you need detailed instructions, please check the manual. Always use the defrost setting on the microwave (30% power). Be sure and turn the bird several times, flipping entirely at least once.
Because microwaves often partially cook food when thawing, use small pieces of foil around the wing tips and edges of your turkey. (This is called “shielding.”)
The USDA says: “Small pieces of aluminum foil can be used to "shield" areas of foods, such as poultry drumsticks and wings, to prevent overcooking.”
If you defrost a turkey with cold water or a microwave, it should be cooked immediately after it is thawed.
After only two hours at room temperature, any bacteria present before the turkey was thawed can multiply rapidly. So, although it’s still partially frozen, bacteria will multiply in any thawed portions.
*Raw turkey can have many types of bacteria, including Salmonella, Campylobacter, and Clostridium perfringens. That last one is the second most common bacterial cause of food poisoning. Outbreaks occur most often in November and December!
*Preparing Your Holiday Turkey Safely, CDC.
Refrigerator and cold water defrosting time
Here is the dish on how to safely thaw a turkey.
Once your turkey is no longer frozen, it can hang out in the refrigerator for one to two days before cooking.
Food safety considerations during the big thaw
❄️ Refrigerator: Place your packaged turkey on a rimmed baking sheet or inside another, larger leakproof bag that will catch drips. Let it thaw on the bottom shelf of the refrigerator.
💧Cold water: Enclose the turkey in waterproof wrapping so raw juices can’t escape into the soaking container and spread contamination. Also, water seeping into the turkey could cause mushy meat–not ideal for the Thanksgiving meal!
⚠️Danger zone: Room temperature, 40 F to 140 F, is right in the middle of the danger zone and perfect for bacterial growth. Never leave meat or poultry at room temperature for more than two hours.
FAQ
Plan on 15 to 20 minutes per pound of thawed bird at an oven temperature of 325 F. A small, 8-pound turkey might take at least two hours to roast, while a larger 20-pound bird will likely be in the oven for five and half hours.
Maybe. You must be sure the stuffing reaches 165 F to kill any bacteria transferred from the turkey. Stuffing a bird will add time to the roasting. Cooking the stuffing in a separate dish is safer.
No. Washing meat and poultry before cooking can spread bacteria.
Insert a (affiliate link) meat thermometer in your turkey. Push it into the thickest part of the breast or tuck it into the innermost parts of the thigh or wing. When it reaches 165 F, your turkey has reached a safe temperature and is ready to eat. 
Yes! But it takes longer. Plan on adding 50% more oven time. So, if a fully defrosted turkey takes three and a half hours, the frozen one will probably finish cooking to an internal temperature of 165 F in five hours, give or take a few minutes.
Turkey Day Resources
Have more questions? Need more answers? Questions about cooking a turkey will likely come up during Thanksgiving week and on the big day.
Here is a resource that can help with roasting, how to do it, and time charts.
Go to this page to use interactive thawing and cooking calculators. Input your turkey's weight. The tools will tell you how much time is needed to defrost and cook.
Call the USDA's meat and poultry hotline (MPHotline) at 1-888-674-6854. They will be open on Thanksgiving Day from 8 a.m. to 2 p.m. ET.
Usually, they are available Monday through Friday from 10 a.m. to 6 p.m. ET. Email them at [email protected]. Chat with them at www.ask.usda.gov.
Focus on safe sides
Are you fixing a salad and potatoes to enjoy alongside the turkey or setting out a platter of fresh fruit and vegetables for an appetizer?
Then, check out how to safely wash fresh fruits and vegetables. All you need is fresh water!
Copyright © 2024 Jani H. Leuschel
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