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.
For food service workers and cooks preparing holiday meals or dishes that call for turkey, properly thawing a small frozen turkey is an essential skill. Mishandling the thawing process can lead to food safety issues, so it is critical to use the right technique. Follow these guidelines to learn how to safely thaw a small frozen turkey as a food worker.
Overview of Safe Thawing Methods
To thaw a frozen turkey while minimizing the risk of bacterial growth, there are three recommended methods:
- Refrigerator thawing
- Cold water thawing
- Microwave thawing
Refrigerator thawing is the safest approach, but requires the most time. For quicker thawing, the cold water method works well. Microwaving enables very fast thawing, but care must be taken to do it properly.
Refrigerator Thawing
This technique entails placing the frozen turkey still in its airtight packaging in the refrigerator to slowly thaw over time. The low, controlled temperature prevents bacterial growth.
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Allow approximately 24 hours for every 4-5 lbs of turkey weight
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For example, a 10 lb turkey will need about 2-3 days to thaw.
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Place the turkey on a tray or pan to catch any liquid runoff as it thaws
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Once thawed, the turkey can be kept in the fridge 1-2 days before cooking.
Cold Water Thawing
This faster method involves submerging the frozen turkey in a sink or tub filled with cold tap water, which transfers heat much quicker than air.
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Place turkey (still in packaging) into a leak-proof bag before submerging.
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Allow 30 minutes per pound of turkey. Change water every 30 mins.
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A 10 lb turkey will need about 5 hours to thaw using this technique.
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Cook immediately once the turkey is thawed.
Microwave Thawing
Microwaving can thaw a small frozen turkey very quickly, but care must be taken.
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Remove all wrapping and place turkey directly on a microwave-safe dish.
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Check appliance guidelines for recommended minutes per pound and power levels.
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Allow 6 minutes per pound, checking and flipping occasionally. Shield any warm areas.
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Let sit 5 minutes before continuing. Cook immediately after thawing.
What to Avoid
There are some unsafe ways that should be avoided when thawing a small turkey:
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Do not thaw at room temperature or in hot water – this allows bacterial growth.
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Avoid thawing in the oven or on the counter overnight.
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Do not let the raw turkey touch other foods during thawing.
Safe Handling Post-Thawing
Once thawed:
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Cook within 1-2 days, refrigerating until ready to cook.
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Store in a shallow container or tray to prevent cross-contamination.
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Do not refreeze after thawing.
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Safely handle and cook the turkey immediately after thawing.
Tips for Proper Thawing
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If time allows, refrigerator thawing is best for safety and quality.
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When cold water thawing, ensure the turkey remains fully submerged during the process.
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Cook from frozen if needed, adding 50% more cook time.
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Always use a food thermometer to confirm safe minimum internal temperature.
Thawing is a crucial first step to ensure your turkey turns out juicy, tender and safe to eat. Follow these guidelines to properly thaw a small frozen turkey. Taking care to employ safe handling methods prevents foodborne illness, saving time and hassle down the line.
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.
How to Safely Thaw a Frozen Turkey
FAQ
What should the food worker do if the food worker needs to thaw a turkey?
How do you defrost a small frozen turkey?
What’s the best way to thaw a frozen turkey Servsafe?
What is the thaw rate of the turkey in hours per pound for refrigerator thawing?
How do you Thaw a Turkey?
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:
Can You Refrigerate a thawed Turkey?
In the Refrigerator Place the frozen turkey in the original wrapper on a pan or in a container to prevent the juices from dripping on other food. Put in the refrigerator (40 °F or below) and allow approximately 24 hours per 4 to 5 pounds. A thawed turkey can remain in the refrigerator for 1-2 days.
Can You Thaw a Turkey in a microwave?
Submerge the turkey in cold water and change the water every 30 minutes. Allow about 30 minutes defrosting time per pound of turkey. A turkey thawed in cold water should be cooked immediately. The following times are suggested thawing times in cold water. 3. In the Microwave Oven Microwave thawing is safe if the turkey is not too large.
How do you defrost a Turkey?
There are three safe ways to defrost a turkey: in the refrigerator, in cold water, and in a microwave oven. The USDA recommends thawing your turkey in the refrigerator. This is the safest method because the turkey will thaw at a consistent, safe temperature. This method takes some time, so allow one day for each 4 – 5 pounds of weight.