Chapter 3. Thawing a Frozen Turkey
Rule #5: Never thaw the bird at room temperature,
unless using the cold-water method (see below).
Rule #6: Allow several days for the bird to thaw: it takes 3-4 days to thaw in the refrigerator, the method most recommended.
Thawing Methods:
- Recommended: Thawing in the Refrigerator
Leave the bird in its original wrapping and place it on a tray in the refrigerator. Allow 5 hours per pound or 3-4 days for a 14-19 pound turkey to defrost. - "Quick" Thawing:
Place turkey in its original wrapping in sink and cover with COLD water. Change the water every 1/2 hour to maintain the temperature. Allow 1/2 hour per pound to defrost the turkey. Most turkeys will take from 5 to 10 hours to thaw. - Microwave Thawing: NOT RECOMMENDED
Microwave ovens do not heat evenly, and they also heat quicker along the bone. Microwave thawing of a turkey is generally not recommended.
Turkey Thawing Time in the Refrigerator (40 degrees F):
Approximately 24 hours per 5 pounds
| Whole Turkey Weight | Thawing Time |
| 8 to 12 lbs | 1 to 2 days |
| 12 to 16 lbs | 2 to 3 days |
| 16 to 20 lbs | 3 to 4 days |
| 20 to 24 lbs | 4 to 5 days |
Turkey Thawing Time in Cold Water: Approximately 30 minutes per
pound.
Change water every 1/2 hour.
| Whole Turkey Weight | Thawing Time |
| 8 to 12 lbs | 4 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 |
The Global Gourmet's Perfect Turkey Handbook
Preface: Safety Tips Before Cooking
- What size turkey should I buy?
- Is it better to buy one large turkey or two small ones?
- Should I buy fresh or frozen?
- What about turkeys that have been injected with fats and seasonings?
- What about turkey parts and frozen stuffed turkeys?
Chapter 2.
Storing an Uncooked Turkey
- How long can a whole turkey be kept frozen?
- How long can a fresh turkey be kept refrigerated?
Chapter 3.
Thawing a Frozen Turkey
- Thawing Rules
- Thawing Methods
- Turkey Thawing Charts
Chapter 4.
Stuffing (or Not Stuffing) a Turkey
- Is it best to cook the stuffing inside the bird, or separately in a baking dish?
- If I do want to stuff the bird, what's the best way to do it?
- How much stuffing do I need?
- Do I need to close up the cavity after it has been stuffed?
Chapter 5.
Preparing the Turkey for Roasting
- Preparations Step-by-Step
- Stuffing & Trussing
- Do I need to truss the bird's legs, or can I just roast it the extra effort?
Chapter 6.
Roasting the Turkey
- Roasting Step-by-Step
- How do I keep the breast meat moist when cooking?
Chapter 7. How
to Tell When It's Done
- Use a Meat Thermometer
- My turkey comes with a plastic pop-up timer. Can't I use that instead?
- How accurate are "recommended cooking times"?
- How can I tell when the turkey is done?
- USDA Timetable for Turkey Roasted at 325 degrees F.
- Rules for Making Gravy
- Making the Basic Gravy
- Additions to Gravy
- Basic Carving steps
- Removing the Thigh, Drumstick & Wings
- Carving the breast
Chapter 10.
Storing Leftovers & Food Safety After
Cooking
- Storing leftovers
- Reheating leftovers
Thanksgiving at The Global Gourmet
The Global Gourmet's Perfect Turkey HandbookGlobal Gourmet Encore: The Thanksgiving No-Brainer
Sidebar: Using a Meat Thermometer
- Back to Thanksgiving Headquarters
This page modified November 2006
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