SACRAMENTO, Calif. — If you're only days — or even hours away — from serving that Thanksgiving turkey and you find your bird is still frozen, don't fret. There are three safe ways to thaw it without causing bacteria growth.
The number one thing the USDA warns people NOT to do is to let the bird sit out at room temperature. Bacteria growth can start at temperatures as low as 40 degrees Fahrenheit.
So, here are the three safe ways:
- The safest way to thaw your turkey is by letting it thaw out in the refrigerator, using the 4-5 lbs per day method. For example, a 20 lb. turkey would take about four days.
- If you're short on time, the USDA advises submerging your turkey, wrapped in the packaging, in cold water to help thaw out your bird. Make sure to change the water out every 30 minutes.
- Finally, you can try using the microwave. Make sure no metal or aluminum is on the turkey and it's removed from packaging. Use the defrost button on your microwave and enter the weight of the turkey in pounds. You MUST cook your turkey right away in the oven if using this method.
Using all these methods may help get your turkey on its way to the dinner table, but if all else fails and you wake up early Thanksgiving morning to a frozen bird, don't fret.
You can cook a frozen turkey in the oven. Just prepare for the time to take 50% longer. A 4-4.5 hour cook time may be up to 8 or 9 hours.
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