THERE exists a perfect time to start preparing your turkey for Thanksgiving – and it all starts with taking it out of the freezer.

With the November holiday rapidly approaching, most turkey eaters have already braved the supermarket aisles for their perfect dinner bird and tucked it safely in the freezer for preservation.

Unrecognizable man removing a roasted Thanksgiving turkey from an oven.It’s time to prepare your turkey for the big thaw (stock image)Credit: Getty Frozen turkeys for sale in a supermarket refrigerated display.Some turkeys may take days to defrostCredit: Getty

But it begs the question of when exactly turkeys should be removed from the freezer to defrost in time for Thursday dinner.

According to the US Food and Safety Inspection Service , turkeys are “indefinitely” safe from bacteria when they are in the freezer.

Turkeys must also be kept frozen and defrosted at a consistent temperature.

For frozen turkeys weighing between 20 and 24 pounds, remove them from the freezer and place them in the refrigerator to thaw at least five or six days before cooking.

This means that if you’re planning on eating turkey on Thursday, November 27, you should start thawing your turkey the Friday beforehand.

However, all of this depends on the size of the squawk – some turkeys need at least five days to thaw just based on girth.

A 16 to 20-pound bird should be moved to the fridge four to five days before Thanksgiving; likewise, a 12-to 16-pound bird should start defrosting three to four days prior; and a four to 12-pound bird should only take one to three days to defrost in your fridge.

“A thawed turkey can for 1 or 2 days before cooking,” according to the USDA.

However, if you’ve run out of time to defrost your turkey in the fridge, you may need to leave it on the counter.

If you’re taking the bird out of your freezer and slapping it on the kitchen counter with only hours to spare, the amount of time it needs to defrost also depends on size.

First, submerge your bird in cold water for the optimal thawing experience.

The USDA recommends 30 minutes of cold water per pound of meat meaning every half hour, you should refresh the cold water.

For turkeys weighing between four and 12 pounds, they need two to six hours to defrost; 12-16 pound birds need between six and eight hours; 16 to 20 pounds need eight to 10 hours; and a 20 to 24 pound bird needs between 10 to 12 hours to defrost.

Turkey Basics: Safe Thawing

There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.

Refrigerator Thawing

  • Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below.
  • Place the turkey in a container to prevent the juices from dripping on other foods.

Thawing times for a whole turkey

  • 4 to 12 pounds — 1 to 3 days
  • 12 to 16 pounds — 3 to 4 days
  • 16 to 20 pounds — 4 to 5 days
  • 20 to 24 pounds —5 to 6 days

Cold Water Thawing

  • 4 to 12 pounds — 2 to 6 hours
  • 12 to 16 pounds — 6 to 8 hours
  • 16 to 20 pounds — 8 to 10 hours
  • 20 to 24 pounds — 10 to 12 hours

Microwave Thawing

Follow the microwave oven manufacturer’s instruction when defrosting a turkey. Plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed.

Source: USDA

Eze Chidiebere Paul

Eze Chidiebere Paul

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