Turkeys must be kept at a safe temperature during “the big thaw.” While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again.
Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer. Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored.
A package of frozen meat or poultry left thawing on the counter more than 2 hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the “Danger Zone” between 40 and 140 °F — at a temperature where foodborne bacteria multiply rapidly.
There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.
As Thanksgiving approaches, you may find yourself running behind on holiday preparations. If your frozen turkey is still rock solid on the big day, you might be wondering if you can speed up the thawing process using your microwave. The short answer is yes, you can defrost a turkey in the microwave, but there are some important guidelines to follow for food safety.
Microwaving a turkey can significantly reduce thawing time compared to leaving it in the refrigerator. But improper microwaving leads to uneven cooking or bacterial growth, so it’s critical to take the proper precautions. In this article, we’ll walk through how to safely thaw a turkey in the microwave We’ll also cover alternative thawing methods to ensure your bird is ready for the oven on Thanksgiving Day
Can You Thaw a Whole Turkey in the Microwave?
You can thaw a whole turkey in the microwave, but there are size limitations. Check your microwave’s owner manual first. The turkey must fit in the microwave with room for air circulation. The average microwave interior measures approximately 1.5 cubic feet. A turkey larger than 12 pounds will likely be too big to fit and thaw evenly.
For smaller birds under 12 pounds, microwaving the whole turkey is possible. Make sure to remove any metal trussing clips or thermometers before microwaving, as metal can damage the appliance or start electrical fires Additionally, remove the plastic pop-up timer and wrapping Then place the turkey on a microwave-safe roasting pan or dish to catch juices.
Microwaving a Turkey Breast
For larger birds over 12 pounds, microwaving the entire turkey is risky. Instead, you can microwave just the turkey breast. Remove the breast meat from the carcass and discard the backbone, wings and legs. Make sure no metal clips or skewers remain inserted in the meat. Place the breast on a microwave-safe dish and defrost according to the calculations below.
Once thawed, you can still roast the intact breast like a miniature turkey. The legs, wings and backbone can be thawed separately in the refrigerator then used for leftovers, soup stock or snacking.
Time Needed to Microwave Thaw a Turkey
Microwave ovens vary in power, so thawing times can’t be generalized. Check your manufacturer’s guide for precise instructions tailored to your appliance. As a general rule of thumb, allow approximately 6 minutes per pound to microwave thaw a turkey.
A 12 pound turkey breast would take about 72 minutes to defrost in the microwave. Whole smaller birds under 12 pounds can be thawed following the same time estimate of 6 minutes per pound. Defrosting times will vary based on wattage. Higher wattage microwaves thaw faster than lower wattage models.
Microwaving Tips for Even Thawing
For even defrosting, you’ll need to periodically rotate and flip the turkey. Stop the microwave every 10-15 minutes to check the meat. Turn over any warm areas that start defrosting faster than other sections. Reapply plastic wrap over any areas that become warm. Cook the breast side down first so the thicker meat defrosts evenly.
Monitor the time carefully to prevent the turkey from starting to cook in spots. If you notice the meat looking pink or starting to firm up, stop the microwave and allow it to rest before completing the full defrost time. This prevents uneven cooking which can lead to bacterial growth in undercooked sections.
Alternative Thawing Methods
If you’re concerned about the risks of microwaving, opt for an alternative defrosting method instead:
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Refrigerator: Place the wrapped turkey on a tray to catch leaks. Allow 24 hours of thawing for every 4-5 pounds. A 16 lb turkey would take 4 days to thaw in the fridge.
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Cold Water: Submerge the wrapped turkey in a sink of cold water, changing the water every 30 minutes. Allow 30 minutes of defrosting per pound. A 16 lb turkey would need 8 hours in cold water.
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Room Temperature: While not recommended, a turkey can thaw at room temperature. Allow 30 minutes per pound. A 16 lb turkey would require 8 hours at room temperature. Cook immediately once thawed.
Of these options, thawing in the refrigerator is safest, since the turkey remains at a stable cool temperature throughout the process.
Food Safety Tips After Thawing
Whether you thaw your turkey in the microwave, fridge or cold water, be sure to follow USDA recommendations:
- Cook the turkey immediately after thawing. Do not allow it to sit at room temperature longer than 2 hours before roasting.
- Place the thawed turkey back in the refrigerator if you won’t be cooking immediately. It will keep for 1-2 days.
- Cook to an internal temperature of 165°F, measured at the thickest part of the breast and thigh. Turkey cooked to 165°F is safe, even if pink.
- Do not refreeze a thawed turkey. Cook within 1-2 days. Freeze any leftovers.
Signs of Improperly Thawed Turkey
Thawing your turkey incorrectly can have dangerous consequences. Watch for these signs that indicate unsafe thawing:
✘ Pink, soft, or bloody flesh: The turkey began to cook unevenly in the microwave. Bacteria can thrive in partially cooked meat.
✘ Meat feels overly firm: Microwaving caused the turkey to begin to cook. The meat will be dry and overdone.
✘ Foul odor: The turkey was left at room temperature too long before cooking, allowing bacteria to multiply.
✘ Interior temperature won’t reach 165°F: Meat was not fully thawed before cooking. The frozen center prevents thorough cooking.
The Best Way to Thaw a Turkey
While possible, microwaving a whole turkey is risky. Stick to thawing smaller turkey breasts in the microwave, allowing 6 minutes per pound. Rotate frequently during the process. For whole birds, refrigeration thawing is simplest and safest. Remember to plan ahead and allow 24 hours for every 4-5 pounds of turkey weight. Properly thawing and cooking your turkey eliminates the chance of foodborne illness, letting you focus on enjoying time with family this Thanksgiving.
Call Our Hotline For help with meat, poultry, and egg products, call the toll-free USDA Meat and Poultry Hotline:
Turkeys must be kept at a safe temperature during “the big thaw.” While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again.
Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer. Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored.
A package of frozen meat or poultry left thawing on the counter more than 2 hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the “Danger Zone” between 40 and 140 °F — at a temperature where foodborne bacteria multiply rapidly.
There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.
When thawing a turkey in the refrigerator:
- Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below.
- Place the turkey in a container to prevent the juices from dripping on other foods.
Whole turkey:
- 4 to 12 pounds — 1 to 3 days
- 12 to 16 pounds — 3 to 4 days
- 16 to 20 pounds — 4 to 5 days
- 20 to 24 pounds —5 to 6 days
A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.
Allow about 30 minutes per pound.
First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product.
Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.
- 4 to 12 pounds — 2 to 6 hours
- 12 to 16 pounds — 6 to 8 hours
- 16 to 20 pounds — 8 to 10 hours
- 20 to 24 pounds — 10 to 12 hours
A turkey thawed by the cold water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.
Follow the microwave oven manufacturers instruction 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. Holding partially cooked food is not recommended because any bacteria present wouldnt have been destroyed.
A turkey thawed in the microwave must be cooked immediately.
Can you safely thaw turkey breast in the microwave?
FAQ
Is it safe to defrost turkey in the microwave?
How do you thaw a turkey quickly?
How long does it take to defrost a 10 lb turkey?
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Turkey Weight
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How Long to Thaw in the Fridge
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How Long to Thaw in Cold Water
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10 to 18 pounds
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2 to 3½ days
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5 to 9 hours
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18 to 22 pounds
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3½ to 4½ days
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9 to 11 hours
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22 to 24 pounds
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4½ to 5 days
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11 to 12 hours
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24 to 29 pounds
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5 to 6 days
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12 to 15 hours
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Is thawing turkey in the sink safe?