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Thawing and Cooking Information
Refrigerator Thawing
According to the USDA and many poultry suppliers, placing a frozen turkey in the refrigerator is the only reliable and safe method for thawing and it is the only method of thawing that is recommended. The turkey should be kept in its original wrapper during the thawing process and it should be placed on a platter to catch any juices that may leak from the package to avoid possible contamination to other food in the refrigerator. Thawing the bird in the refrigerator may require several days, especially if the turkey is a large size, but it is absolutely the safest method for thawing. The cool temperature of the refrigerator (usually no higher than 40ºF) discourages the growth of harmful organisms in the turkey as it thaws. An approximate 24 hours for every 5 pounds should be allowed to properly thaw the turkey. The required time may vary because of the individual temperature settings of different refrigerators.
Recommended Refrigerator Thawing Time
| Approximate Refrigerator Thawing Time |
| Weight | Approximate Time |
8 to 12 pound frozen turkey |
Allow 2 to 3 days |
|
13 to 16 pound frozen turkey |
Allow 3 to 4 days |
|
17 to 20 pound frozen turkey |
Allow 4 to 5 days |
|
21 to 24 pound frozen turkey |
Allow 5 to 6 days |
Cold Water Thawing (Not Recommended)
Thawing a frozen turkey in cold water is another defrosting method that has been used for years, but with increased awareness of illness due to bacterial growth, it is generally not recommended by the USDA or most of the poultry suppliers. There is a high probability that bacteria may rapidly multiply in thawed areas near the surface of the bird while the interior may still be frozen.
If you absolutely must thaw the turkey with cold water, there are a few steps that can be taken to make it as safe as possible:
As with thawing in the refrigerator, the bird should be kept in its original wrapper. If the original wrapper has any compromises, punctures or tears in it, the turkey should be placed in another plastic bag and sealed to limit contact with the air and water. The turkey should be placed breast side down and it should be completely covered with water. The water should be changed every 20 to 30 minutes. Cold water thawing is much faster than thawing in the refrigerator (usually 8 to 10 times faster), but it can be annoying having to change the water every 30 minutes, especially when thawing a large turkey. At least 30 minutes defrosting time per pound should be allowed when using the cold water method. Once the turkey is thawed, it should be cooked immediately.
Cold Water Thawing Time
| Approximate Cold Water Thawing Time |
| Weight | Approximate Time |
8 to 12 pound frozen turkey |
Allow 4 to 6 hours |
|
13 to 16 pound frozen turkey |
Allow 6 to 8 hours |
|
17 to 20 pound frozen turkey |
Allow 8 to 10 hours |
|
21 to 24 pound frozen turkey |
Allow 10 to 12 hours |
Microwave Thawing (Unsafe)
Some people have used a microwave oven for thawing meat and while this method may be risky for thawing red meat, it is downright unsafe for thawing poultry. While waiting for the bird to fully defrost, bacteria will grow quickly in areas where the turkey is already defrosted. Do NOT do this!
Anticipated Cooking Times
How long does it take to cook? Be sure to use a meat thermometer to check for doneness as is indicated in the Internal Temperature column below. This is only a guide so that you know approximately how long it will take to cook the turkey. ALWAYS use a meat thermometer for safety! Cooking time will vary by different ovens and whether or not the turkey is stuffed. Remember to leave time for the turkey to stand before carving. It is suggested that browning takes the last 15 to 45 minutes of cooking time, depending on the size of the turkey and the type of oven. Make sure that the internal temperature has been reached before browning.
| Approximate Unstuffed Turkey Cooking Time |
| Weight | Approximate Cooking Time in 325° Oven | Internal Temperature (ºF) | | 6 to 8 pounds | 2 1/4 to 2 3/4 hours | 185º | | 8 to 12 pounds | 2 3/4 to 3 1/4 hours | 185º | | 12 to 16 pounds | 3 1/4 to 4 1/4 hours | 185º | | 16 to 20 pounds | 4 1/4 to 4 3/4 hours | 185º | | 20 to 24 pounds | 4 3/4 to 5 1/4 hours | 185º |
| Approximate Stuffed Turkey Cooking Time |
| Weight | Approximate Cooking Time in 325° Oven | Internal Temperature (ºF) | | 6 to 8 pounds | 3 to 3 1/2 hours | 185º | | 8 to 12 pounds | 3 1/2 to 4 1/2 hours | 185º | | 12 to 16 pounds | 4 1/2 to 5 1/2 hours | 185º | | 16 to 20 pounds | 5 1/2 to 6 1/2 hours | 185º | | 20 to 24 pounds | 6 1/2 to 7 hours | 185º |
Note: Additional safety recommendations:
NEVER thaw turkey at room temperature. Harmful bacteria will grow rapidly creating toxins that may still be present after the turkey is cooked. Frozen turkey that has been thawed should not be frozen again until after the meat is cooked in order to reduce the risk of harmful bacterial growth. Stuffing is a source of potential bacteria during cooking. It is suggested that cooking the dressing in a separate container is safer than stuffing the turkey and cooking it within the turkey. A frozen pre-stuffed turkey should not be thawed before it is cooked because bacteria can multiply rapidly in the stuffing while the turkey is defrosting.
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