In charge of the turkey for Thanksgiving this year? Dont worry, you got this — as long as you know how to thaw the bird properly.
According to a 2021 survey, half of Americans plan to buy their turkeys in frozen form. Additionally, 49 percent of the surveys respondents said they they felt “intimidated” to cook a turkey, citing fears that it will turn out dry and overcooked.
According to the Centers for Disease Control, thawing a frozen bird correctly can help to prevent food poisoning.
Butterball reports that a thawed turkey — whether its whole bird or just whole turkey breasts — must be kept in the refrigerator at 40 degrees Fahrenheit or below for up to four days before cooking. Additionally, there are two methods that can be used to make sure your turkey is fully thawed for the big day.
“Regardless of which turkey thawing method you choose, never thaw a turkey at room temperature,” Butterballs website said. “You’re running low on time, try a Fresh Whole Turkey—they’re just as delicious and require little prep.”
Additionally, the CDC notes that when a turkey stays out at room temperature for more than two hours, “Its temperature becomes unsafe even if the center is still frozen.”
Thawing a frozen turkey properly is one of the most important steps to take when preparing a delicious holiday meal. Mishandling the thawing process can lead to foodborne illnesses from bacterial growth as well as impact the final quality and taste of the turkey. When done correctly though, a thawed turkey is just as tender, juicy, and flavorful as a fresh one.
In this article, I’ll walk through the best practices on how to safely thaw a Butterball frozen turkey using either the refrigerator method or the cold water method. I’ll also provide tips for knowing when your turkey is fully thawed as well as what to do if you find yourself short on time. Let’s get started!
Why Proper Thawing is Critical
Freezing is an excellent way to preserve foods for extended storage times However, freezing does not kill bacteria – it only stops bacteria from growing. Once a turkey is thawed, any bacteria present before freezing will start to multiply rapidly if left in the “danger zone” between 40°F and 140°F Thawing on the counter at room temperature provides the ideal breeding ground for bacteria in this zone.
Additionally, the texture and moisture content of the turkey can be negatively impacted if thawed incorrectly. Slow thawing leads to the highest quality thawed turkey.
For food safety and quality assurance proper thawing keeps the turkey chilled at 40°F or below. The temperature prevents bacterial growth while allowing the turkey to defrost gently.
Refrigerator Thawing Method
The refrigerator method is the safest way to thaw a frozen Butterball turkey. While it takes the most time, there is minimal risk of bacterial growth and it produces the best final product. Here are the steps:
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Place the frozen turkey on a tray or pan to catch any drips. Keep the turkey in its original airtight packaging.
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Put the turkey on a shelf in the refrigerator, making sure no juices can drip onto other foods.
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Allow at least 1 full day of thawing for every 4 pounds of turkey weight. A 16 lb turkey would require at least 4 days in the refrigerator.
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After thawing, the turkey is safe in the fridge for 1-2 days before cooking. Cook within 4 days for best quality.
The slow thawing in the cold refrigerator environment keeps the turkey at a safe 40°F or below at all times. The turkey defrosts gently, maintaining its texture and sealing in moisture.
Cold Water Thawing Method
If you find yourself needing to thaw the turkey faster, the cold water method can cut down the time significantly compared to the fridge. Here are the steps:
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Place the frozen turkey in its original airtight packaging. Submerge in cold tap water in a sink or container.
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Ensure the turkey is completely covered by the water. Change the water every 30 minutes.
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Allow approximately 30 minutes of thawing time per 1 pound of turkey weight. A 16 lb turkey would take about 8 hours.
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After thawing, cook immediately or store in the fridge for 1-2 days. Do not refreeze.
The key with this quicker method is keeping the turkey chilled in cold water below 40°F. Frequently changing the water ensures the turkey defrosts evenly while preventing bacterial growth.
Know When Your Turkey is Thawed
Judging whether a turkey is fully thawed can be tricky. Here are a few ways to check:
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The outside feels soft and thawed. The body cavity and neck areas should not feel icy or frozen.
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Try bending the wings or legs gently. The joints should flex easily if thawed. Stiff, frozen joints indicate areas that are still frozen.
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Insert a food thermometer into the thickest part of the breast. It should read 40°F or below when fully thawed.
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Calculate the thawing time based on the turkey’s weight and your chosen method. A turkey thawed in the fridge for 1 day per 4 lbs should be ready.
If there are any signs of partial freezing, continue thawing and keep checking periodically until fully thawed. Cook immediately upon thawing.
Short on Time Thawing Tips
If you’re running short on thawing time, here are some tips:
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Use the cold water method for faster thawing. Monitor frequently and change water every 30 mins.
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Thaw a smaller turkey. A thawed 12 lb turkey feeds 8-10 people.
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Purchase a fresh never-frozen turkey. These do not require thawing.
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Cook the turkey from fully frozen using 50% more cook time. Ensure the cavity reaches 165° before serving.
-Bake or smoke the turkey at 325°F-350°F until the breast hits 140°-150°F and the thighs reach 180°F for delicious results.
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Cut the turkey into parts and thaw breasts, legs, thighs, wings separately in the fridge 1-2 days before cooking.
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As a last resort, thaw breast side down in cold water in the sink 2 hours before cooking. Cook immediately.
Thawing Precautions
Avoid these unsafe thawing methods:
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Room temperature thawing promotes bacterial growth. Never thaw on the counter.
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Thawing in hot water cooks the turkey unevenly. Use cold water only.
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Microwave thawing leads to uneven cooking. The edges may start to cook.
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Thawing a stuffed turkey is risky. The stuffing may not thaw at the same rate.
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Avoid “leftover thawing” by thawing a new turkey in the fridge each time. Do not reuse drippings.
Stick to cold refrigerator or cold water thawing for uniformly thawed, bacteria-free results every time.
Frequently Asked Questions
How long does thawing take?
- Refrigerator: Allow 1 day per 4 lbs of turkey weight
- Cold water: Allow 30 minutes per 1 lb of turkey weight
Can you speed up refrigerator thawing?
No, keeping the turkey chilled is crucial. Faster thawing leads to uneven defrosting and bacterial growth.
Is it safe to cook a partially frozen turkey?
Yes, cooking from partially or fully frozen is safe when ensuring the cavity reaches 165°F. Add 50% more cook time.
Can you refreeze a thawed turkey?
No, only refreeze turkeys that are fully frozen. Thawed turkeys must be cooked fully.
Does stuffing affect thawing time?
Yes, stuffing significantly increases thaw time. For food safety, thaw turkeys unstuffed.
Can you thaw in a cooler of ice water?
Yes, using ice water at 33°F – 40°F chilled in a cooler mimics fridge temperatures for safe thawing.
In Summary
Thawing properly is a key step in serving a safely cooked, delicious turkey meal. Allow ample time for refrigerator thawing at 40°F for foolproof results. For quicker thawing, use the cold water method and monitor temperature closely. Avoid room temperature thawing. With some planning and care, your thawed Butterball turkey will come out perfectly juicy and tender every time. Enjoy!
