Turkey can become contaminated with various food-borne pathogens. Among the most common are campylobacter, salmonella, Clostridium perfringens and Escherichia coli, or E. coli. Any one of these pathogens could spread throughout the turkey and make you sick if you do not handle the turkey properly during the thawing and cooking process. Proper handling will kill these pathogens and make the turkey safe to eat. Such handling starts with correct thawing. The safest turkey is a frozen one that you thaw either in the refrigerator or in ice water.
Refrigerator Method
Step 1
Enclose the turkey in two layers of plastic bag and set it on the baking sheet. Place the baking sheet on the bottom shelf of the refrigerator. You want to make sure that there is no chance of liquids from the turkey dripping into any other food.
Step 2
Thaw the turkey for one to four days. An 8- to 12-lb. turkey will take one to two days, a 12- to 16-lb. turkey, two to three days, and a 16- to 20-lb. turkey, three to four days.
Step 3
Remove the turkey from the refrigerator and unwrap it in a clean sink. Clean and disinfect the sink before you use it for any other food preparation.
Cold Water Method
Step 1
Wrap the turkey in two layers of plastic bags. Seal them so they are water tight.
Step 2
Put the turkey in a cooler or ice chest. Add water to cover the turkey. Add enough ice to drop the water temperature below 40 degrees Fahrenheit.
Step 3
Watch the temperature of the water. Add ice as necessary to keep the temperature of the water below 40 degrees.
Step 4
Thaw the turkey for about 30 minutes per pound.
Step 5
Remove the turkey from the refrigerator and unwrap it in a clean sink. Clean and disinfect the sink before you use it for any other food preparation. Cook the turkey immediately after thawing.
Things You'll Need
- Turkey
- 2 large plastic bags
- Baking sheet with sides
- Cooler
- Ice
- Thermometer
References
- U.S. Deparent of Agriculture; Let's Talk Turkey --- A Consumer Guide to Safely Roasting a Turkey; 2011
- Cooperative Extension, College of Agriculture & Life Sciences, the University of Arizona; Thawing a Turkey; Mary Abgrall and Scottie Misner; 1998
- Penn State College of Agricultural Science; Turkey Basics: Safe Defrosting; 1998
- International Food Safety Network; Turkey Cooking; June 2005
- Tennessee Tech University: Let's Talk Turkey: Take Safety Precuations to Prevent Food Poisoning;
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