Whats the best way to thaw a frozen turkey

Remember how, not so long ago, you were lounging in the sunshine in shorts and shades, and now it's fall? Before you know it, Turkey Day will be here, too, and the day requires a lot of prep.

The star of the dinner table, the turkey, takes the most amount of planning. Making sure the bird is thawed properly is the key to having a great feast. If you chose a frozen turkey, you're already thinking about how—and for how long—you're going to thaw it. Since you have absolutely no time to waste, we did all the research and math for you to ensure you can thaw your poultry quickly and safely.

The Refrigerator Method

Any seasoned holiday host can tell you that there are two standard methods for thawing your bird. First is the refrigerator method. As you might have guessed, this involves moving your turkey from the freezer to the fridge, and allowing it to thaw (slowly) at 40°F or lower. The USDA recommends that for every four pounds of turkey, you allot 24 hours for defrosting. This process is generally considered to be the safest option to avoid any bacterial development, which can happen when meat stays at room temperature for too long. Here's the official breakdown:

• 4 lbs: 1 day to defrost
  
• 8 lbs: 2 days to defrost
• 12 lbs: 3 days to defrost
• 16 lbs: 4 days to defrost

Pro tip: Make sure the bird is in a large pan or on a cookie sheet so those melting turkey juices don't get all over your fridge. Once thawed, your turkey can stay in the fridge for one or two days before it's cooked.

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The Cold Water Method

If, however, your fridge is jam-packed with sides, cranberry sauce Jell-O shots, and pies, you might want to try cold water thawing. This method, though it is much faster, requires a bit more work than letting your bird sit in the fridge for days.

First, you need to double check to make sure there are no holes or cuts in the plastic wrap of your turkey. Next, fill a large bucket (or your sink) with cold tap water. Finally, submerge that sucker, still fully wrapped, in the water and let it sit, changing the water every 30 minutes. According to the USDA, you should allow 30 minutes of soak time for every pound of turkey. The official breakdown:

• 4 lbs: 1 hours to defrost
  
• 8 lbs: 4 hours to defrost
• 12 lbs: 6 hours to defrost
• 16 lbs: 8 hours to defrost

A turkey defrosted by the cold water method should be cooked immediately after it is thawed. But the sooner the better, right? We're already hungry.

Last-Minute Turkey-Thawing Methods

If you wake up Thanksgiving morning and realize you forgot to thaw your bird, don't fret. There are still a few methods that will guarantee a turkey on the table. According to the USDA, a turkey can also be defrosted in the microwave and cooked while still frozen.

• Microwave: You may not have a large enough microwave to thaw a large turkey, so this option might not work for everyone — just make sure to check the manual for to find out if your turkey will fit and any cooking instructions. Before thawing, all of the packaging should be removed and the turkey should be placed on a microwave-safe dish. The USDA recommends using the defrost function based on weight and cooking for about six minutes per pound, making sure to rotate and flip it throughout. Once thawed, cook it right away.
• Roasting a Frozen Turkey: Yes, you can cook it while it's frozen! But, you'll have to roast it for 50 percent longer.

Alyssa is the senior editor of content strategy at House Beautiful who covers home decor, design trends, and news. She is a self-proclaimed sleep expert and a pop culture addict. 

Felicia LaLomia is the Food & Culture Editor for Delish. When she isn’t covering food news or writing features about delicious trends in the culinary world, she’s searching for her next perfect bite.

Allison Arnold is the Associate SEO Editor at Delish, where she covers anything from the best kitchen gadgets to food and culture. She grew up eating tacos and schnitzel, always has multiple cans of seltzer open at once, and knows way too much about beer.

This content is imported from OpenWeb. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

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