How to Defrost a Turkey

Posted on October 12th, 2009 by Carmelia

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Thanksgiving is just around the corner, and it’s time to break out the turkey. Defrosting a turkey properly is important for getting the optimum flavor of the turkey when cooking, and to ensure that your bird is cooked properly. Here’s how to properly defrost a turkey.

General Tips

Here are some safety tips you need to keep in mind to make the most out of your turkey.

When you buy a frozen turkey from the grocery, put it in the freezer immediately to retain as much freshness as possible.
Depending on the thawing technique you intend to use, consider how much time you need in between the thawing and the actual cooking date. For example, a very hefty turkey may need six days to thaw, so make sure that you’ve gotten your turkey at least a week before you need to cook it.
Try to maintain cleanliness and sanitation all the way when thawing your turkey.
Don’t let your turkey thaw at anywhere below 40° Fahrenheit. Anything below that will encourage bacteria growth.

Refrigerator Thawing

Clear out a space in your refrigerator to make way for the turkey. To prevent drippings, prepare a bowl big enough to accommodate the turkey. It’s also recommended to put the turkey in the bottom-most part of the refrigerator shelves.
Set the refrigerator temperature to 40° Fahrenheit.
The rule in refrigerator thawing is that you need 24 hours worth of thawing for every five pounds. For example, if your turkey is 15 pounds, then you need three days’ worth of thawing before you cook your turkey.
Make sure that you put the turkey in a pan or in a large bowl to prevent it from dripping on all the other food in your refrigerator. You can also use plastic wrap to wrap the turkey thoroughly.

Cold Water Thawing

If you have a bucket or any container that can fit in your turkey, bring it out and clean thoroughly before using. If you don’t have any container, you can use a clean bathtub.
Wrap the turkey in leak-proof wrapping, like plastic wrap or a very large Ziploc bag. You don’t want the water to be absorbed into the turkey.
Put the turkey in the container. Fill it with water until the turkey is covered. If it floats, better tie something heavy on it with a string.
The rule in cold water thawing is 30 minutes for every pound of turkey. So if you have a ten-pound turkey, you’re going to keep the turkey submerged for five hours.
Replace the water every 30 minutes until the thawing time is up.
Cook the turkey immediately. Cold water thawing does not have controlled temperatures like refrigerator thawing, so cooking immediately is important to retain freshness and prevent bacteria growth.

Patience and having enough time are important when it comes to thawing a turkey. Make sure that you read these instructions carefully before proceeding to ensure maximum safety. Have fun!