The Right Way to Thaw a Frozen Turkey
Got a frozen turkey and a holiday dinner coming up? Don’t thaw it on the counter—no matter how tempting it seems.
Leaving a turkey at room temperature places it squarely in the “danger zone” (40°F–140°F), where harmful bacteria like
salmonella multiply quickly. The outside may thaw while the inside stays frozen, creating a risky situation for foodborne illness.
Instead, use one of these safe, USDA-approved methods:
Refrigerator Thawing (Safest)
Allow 24 hours for every 4–5 pounds. Thaw it in a tray to catch drips.
Cold Water Thawing (Faster)
Submerge the bird in cold water, changing the water every 30 minutes. It takes about 30 minutes per pound.
Microwave Thawing (Only for Small Turkeys)
Follow your microwave’s defrost settings and cook immediately after thawing.
Myth Buster: Cooking won’t always destroy bacteria toxins. Thawing on the counter is outdated and dangerous.
Plan ahead—a 16-pound turkey needs about 4 days in the fridge. Safe thawing ensures your bird is juicy, delicious, and most importantly, won’t make anyone sick.
