This year, I took on the massive responsibility of hosting Friendsgiving. But between juggling work and prepping for guests, I made the biggest rookie mistake—I forgot to thaw the bird. So, I did what lots of 20-somethings might do in this situation: I opened TikTok and searched for advice on how to defrost a turkey quickly.
The clips, though, seemed a little…suspect, especially from a food safety perspective. That made me wonder: What’s the quickest way to thaw a turkey that won’t get all your guests sick? Here’s what you should know if you find yourself in a similar time crunch.
Thawing a frozen turkey quickly while still maintaining food safety can seem daunting, but there are several methods you can use to safely thaw your bird in time for the big meal With some planning and the right techniques, you can enjoy a perfectly thawed turkey even if you’ve forgotten to transfer it from the freezer until the last minute
Why Thaw Properly
It’s important not just for great taste, but for safety too. Partially thawed poultry can harbor bacteria and lead to foodborne illness if not fully cooked. Thawing on the counter also allows the turkey’s outer areas to enter the “danger zone” between 40-140°F, where bacteria multiply rapidly.
The best way is to plan ahead and thaw in the fridge over several days. But if you’re short on time, here are some other safe methods for a quick thaw:
Thaw in Cold Water
This thawing method takes about 30 minutes per pound, so a 15 lb turkey would take around 7-8 hours to thaw.
- Place the wrapped turkey in a container and submerge in cold tap water, changing the water every 30 minutes.
- Keep the water cold by adding ice or refrigerating between changes.
- Turkey is thawed when inner temperature reads 40°F or below.
Monitor the water temp and change often to prevent bacteria growth. Cook immediately after thawing.
Thaw in Cold Brine
For juicier, seasoned meat thaw in a saltwater brine of 1 cup salt per gallon of water.
- Submerge the wrapped turkey and stir the brine frequently.
- The salt lowers the brine’s freezing temp to thaw the turkey faster.
- Change the brine as needed to keep it cold, under 40°F.
This can thaw a turkey in as little as 2-3 hours. Rinse before cooking and roast immediately after thawing.
Thaw Under Cool Running Water
If you have a large enough sink, thaw by placing turkey under a steady stream of cold water.
- Place breast-side up and keep water running over the cavity.
- Flip occasionally and check inner temperature.
- Once 40°F or below, it’s thawed.
This takes less time than cold water but requires monitoring to keep the tap water cool. Cook right away.
Thaw in the Microwave
Check your owner’s manual first. If approved for large items, thaw by microwaving on the defrost setting:
- Place breast-side down in microwave-safe dish.
- Microwave 4 minutes per pound, flipping halfway.
- Check internal temp to confirm thawed.
This method can be fast but cooks outer areas of the turkey. Cook immediately after thawing.
Roast a Frozen Turkey
If you simply run out of time, it’s safe to roast a completely frozen turkey.
- Keep frozen until ready to cook.
- Place directly into preheated oven from freezer.
- Cook at 325°F and allow 50% more time than usual.
Use a thermometer to check doneness – 165°F in the thickest part of the breast and thigh. Let rest 20 minutes before carving.
Stay Food Safe
Proper thawing keeps your feast safe. Other tips:
- Cook thawed turkey right away, within 1-2 days max.
- Refrigerate thawing turkey just in case.
- Never thaw at room temperature over 2 hours.
- Clean surfaces and wash hands after handling raw poultry.
Follow these thawing methods and you’ll wind up with a tender, juicy turkey just in time, even if you’re racing against the clock. Stay relaxed and enjoy your holiday!
Some defrosting methods might be quick, but they’re risky.
If you thaw your meat incorrectly, you increase your chances of getting sick from gnarly foodborne illnesses, thanks to bacteria like salmonella or Campylobacter in your turkey, says Meredith Carothers, MPH, a consumer education specialist at the United States Department of Agriculture (USDA). These bugs, which go dormant when frozen, start to multiply as the temperature rises. “The warmer your frozen turkey gets, the more rapidly bacteria will grow,” Carothers says.
That’s why it’s not a good idea to thaw your bird in a bathtub or sink filled with warm water, she explains. (The same goes for just letting it hang out on your counter.) Sure, it’ll defrost, but you also may spoil the turkey. “Eventually, [these methods will] place your poultry in unsafe temperatures where bacteria can multiply,” Carothers says. That’s what’s known as the “danger zone”—between 40°F and 140°F.
Even if you cook the turkey thoroughly to 165°F, Carothers says you can still get sick if you follow these defrosting methods. Some germs can produce heat-resistant toxins, so the roasting process won’t necessarily kill them.
How To Thaw A Turkey Fast – Ace Hardware
FAQ
How do you speed up thawing a turkey?
Can I thaw a turkey in cold water overnight?
How long does it take to thaw 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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What to do if turkey is still slightly frozen?