Defrosting a frozen turkey is one of the most important preparations when getting ready to cook your holiday feast. Taking the proper steps will ensure your turkey thaws completely and safely. While you can thaw a turkey in the refrigerator, it can take quite a long time – up to 5 days for a large bird! If you’re short on time thawing your turkey in the sink can speed up the process considerably while still keeping bacteria at bay.
In this comprehensive guide, I’ll walk you through everything you need to know to successfully defrost a turkey in the sink. You’ll learn proper food safety, preparation steps, exactly how long it takes, tips to optimize the process, and answers to frequently asked questions. With these best practices for sink thawing, your turkey will be ready for roasting in no time!
Why Defrosting is Essential
Freezing locks in flavor and freshens so you can buy your turkey well ahead of the big feast. But that turkey needs to be completely thawed before you pop it in the oven or fryer. Bacteria multiply rapidly between 40°F and 140°F known as the “danger zone”, so leaving frozen areas can put you at risk. Thawing fully ensures:
- Even, thorough cooking with no frozen spots.
- Better texture and moisture retention.
- Shorter cooking time.
- Food safety – bacteria can’t grow in frozen turkey.
Calculating Thaw Time
The rule of thumb for sink thawing is 30 minutes per pound So a 12 lb turkey will need about 6 hours submerged to defrost fully, Larger birds may take over 24 hours Make sure to calculate thaw time based on the total weight including innards,
For a more precise estimate, the USDA recommends the following thaw times:
- 4 to 12 lbs – 2 to 6 hours
- 12 to 16 lbs – 6 to 8 hours
- 16 to 20 lbs – 8 to 10 hours
- 20 to 24 lbs – 10 to 12 hours
If your turkey is stuffed already, add 30 minutes per pound to the thaw time.
Equipment Needed
Before starting the sink thaw, gather:
- A clean sink or large container
- Cold water
- A heavy plate or pot to submerge turkey
- A reliable food thermometer
- A timer
- Protective gloves
- Plastic wrap or leak-proof bag
- Clean kitchen towels
Step-by-Step Process
Follow these steps for safe sink thawing:
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Remove turkey from packaging. This allows water to make direct contact for faster thawing. If the turkey was wrapped in plastic, this prevents sogginess.
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Submerge turkey in cold water. Ensure the turkey is fully immersed, using a plate or pot to weigh it down if needed. Water must stay 40°F or below, so start with cold tap water.
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Change water every 30 minutes. Drain and refill the sink with fresh cold water every half hour. This keeps the temperature consistent and prevents bacteria buildup.
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Rotate turkey. Each time you change the water, rotate or flip the turkey so all areas defrost evenly.
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Check temperature. Use a food thermometer to monitor the water temp, verifying it’s staying below 40°F.
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Check turkey for frozen areas. After the calculated thaw time, inspect the cavity and touch the meat. It should be soft with no ice crystals. If still frozen, continue thawing, changing the water every 30 minutes.
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Sanitize surfaces. Once thawed, be sure to sanitize the sink, utensils and anything else that touched the raw turkey to avoid cross-contamination.
Thawing Tips
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If wrapped in plastic, leave turkey in bag to prevent absorption of water which can dilute flavor.
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Place turkey cavity-side down – breasts thaw quicker than large cavities.
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When changing water, remove turkey pieces as they thaw like the neck and giblets.
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A brine bag helps keep the turkey fully submerged.
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Don’t let water go above 40°F as bacteria multiply rapidly between 40-140°F.
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Thawing time can vary based on shape and thickness of turkey areas. Check all areas thoroughly.
Why Sink Thaw Instead of Counter?
Leaving a frozen turkey to thaw on the counter seems easier, but it poses a major food safety risk! Here’s why sink thawing is vastly preferable:
- Room temp causes outer layers to enter the bacteria “danger zone.”
- Sink thawing surrounds turkey in cold temperatures uniformly.
- Water draws heat out of turkey keeping the interior safely cold.
- Changing water prevents bacteria growth seen in stagnant counter thawing.
The USDA unambiguously warns against thawing on the counter – sink thawing keeps your feast safe.
Post-Thaw Storage
Once your turkey is thawed, it’s ideal to cook it right away. However, you can store it properly up to 2 days post-thaw:
- Keep turkey wrapped in fridge 40°F or below.
- Place on tray or pan to catch drips which can spread bacteria.
- Cook within 1-2 days for food safety and best quality.
- Do not refreeze after thawing.
Frequently Asked Questions
How long does it take to thaw a 20 lb turkey in the sink?
Estimate 10-12 hours for a 20 lb turkey, based on 30 minutes per pound. Change the water every 30 minutes.
Can I speed up sink thawing by using warm water?
No, always use cold water, below 40°F. Warm water can cause bacteria growth in the “danger zone” between 40-140°F.
Is it safe to cook a turkey if it’s still partially frozen?
It’s not recommended. Partial freezing creates uneven cooking. Monitor thickness of thighs, breasts and wings for any lingering ice crystals before cooking.
Where’s the best place in the sink to thaw a turkey?
Thaw your turkey in the main, lower sink basin. The shallower upper basins may not fully submerge larger birds.
Can I brine a turkey after sink thawing?
Absolutely! Sink thawing allows you to brine and add flavor once thawed. Just be sure to keep turkey refrigerated until ready to brine or cook.
Key Takeaways for Successful Sink Thawing
Thawing in the sink is an easy, safe shortcut to prep your turkey quickly compared to the refrigerator. Just follow these guidelines:
- Fully submerge turkey in cold water, below 40°F.
- Change water every 30 minutes to 1 hour.
- Allow 30 minutes thaw time per pound of turkey.
- Check temperature and physically inspect turkey for ice crystals.
- Refrigerate post-thaw and cook within 1-2 days.
Using these detailed steps and tips for sink thawing, you can ensures your turkey is ready roast perfectly on time for your holiday feast! Enjoy creating your delicious holiday dishes around a juicy, moist, thoroughly-thawed turkey.
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Thaw It in Cold Water
Its possible to safely thaw a frozen turkey in a sink full of cold water, but it wont be easy. The problem is, you need to allow 30 minutes of thawing time for every pound of frozen bird, and you MUST keep the water 40 F or colder the entire time.
That means monitoring the temperature with an instant-read thermometer and changing the water every half hour. Now, ring in when youve figured out the problem with using this method…
Ding! Thats right! For a large turkey, like a 20-pounder, which can take ten hours or more to defrost, you would have to change the water every thirty minutes for ten hours. Thats twenty water changes!
Aside from the fact that you have better things to do with your time, the major drawback to this method is that after two or three hours, youll slack off, stop changing the water, and wind up with a salmonella bomb soaking in your kitchen sink.
Moreover, you cant necessarily add fresh water from the tap; the water needs to be colder than 40 F. If the water coming out of your tap is warmer than 40 F, youll have to add ice to lower the temperature.
Also, youve got to make sure the turkey remains completely submerged. If it floats (and it will), youll need to weigh it down. And if your sink is too small, this method wont work.
And whatever you do, dont try to thaw a turkey in HOT water.
Heres a time chart to help you compare thawing times using the refrigerator and cold-water methods:
| Turkey Weight | Thawing Time (Refrigerator) | Thawing Time (Cold Water) |
|---|---|---|
| Up to 12 lbs | 1 to 3 days | 2 to 6 hours |
| 12 to 16 lbs | 3 to 4 days | 6 to 8 hours |
| 16 to 20 lbs | 4 to 5 days | 8 to 10 hours |
| 20 to 24 lbs | 5 to 6 days | 10 to 12 hours |
Thaw It in the Refrigerator
Thawing in the refrigerator is the ONLY recommended way to defrost a frozen turkey. For it to work, however, youll need plenty of time: 24 hours of defrosting time for every 4 to 5 pounds of bird. A large turkey, say, 15 to 20 pounds, needs to spend 4 to 5 days in the refrigerator.
Which means youll have to plan. If you can manage that, youll be golden. (And your turkey will be golden-brown and delicious.)
Heres how to do it:
- Make sure that your refrigerator is at 40 F or colder.
- Leave the turkey in its original wrapper.
- Place the bird on a tray or in a pan to collect any juices that leak out.
- Keep it at the bottom of your fridge so leakage wont contaminate anything below.
- Allow 24 hours for every 4 to 5 pounds of frozen turkey (see the full chart below).
Its pretty straightforward. But if you havent got enough time, and dont want to try roasting it while its still frozen, you can always try the cold water method. But be prepared to work.