If you're hosting Thanksgiving dinner this year, you've got a big job. But if you're the one in charge of cooking the turkey -- your duties might just be a bit more critical, especially if you're going with a frozen bird.
Half of Americans plan to buy their turkeys in frozen form, according to a survey from 2021. Additionally, 49 percent of the survey's respondents said they they felt "intimidated" to cook a turkey, citing fears that it will turn out dry and overcooked.
Add in the job of correctly thawing a turkey, and the pressure is on.
"Safely thawing your frozen turkey is one of the most important steps in your meal prep," Butterball says. That's because, according to the Centers for Disease Control and Prevention, thawing a frozen bird correctly can help to prevent food poisoning.
But there isn't just one way to thaw a turkey -- there are multiple schools of thought, depending on how much time and space you have. Whichever way you choose Butterball has a warning.
"Regardless of which turkey thawing method you choose, never thaw a turkey at room temperature," Butterball's website said. "You’re running low on time, try a Fresh Whole Turkey—they’re just as delicious and require little prep."
According to Butterball, a thawed turkey may be kept in the refrigerator -- at 40 degrees Fahrenheit or below -- up to four days before cooking. Butterball reports that a thawed turkey -- whether its whole bird or just whole turkey breasts -- must be kept in the refrigerator at 40 degrees Fahrenheit or below for up to four days before cooking. Additionally, the CDC notes that when a turkey stays out at room temperature for more than two hours, "It's temperature becomes unsafe even if the center is still frozen."
Local
"Germs can grow rapidly in the 'danger zone' between 40°F and 140°F," the CDC said.
Here are the two different ways Butterball recommends on how to thaw a turkey, and what to know as Thanksgiving approaches.
Feeling out of the loop? We'll catch you up on the Chicago news you need to know. Sign up for the weekly Chicago Catch-Up newsletter.
How to thaw a turkey
Butterball recommends thawing a turkey in one of two ways: either in the refrigerator, or in cold water. While refrigerator thawing is preferred, it requires more time, Butterball said.
On the other hand, cold water thawing takes less time, but requires more attention, according to Butterball.
Here's a breakdown of each of the suggested methods from Butterball:
Refrigerator thawing
- Thaw turkey breast side up, in an unopened wrapper on a tray in the fridge (40 degrees F or below)
- Allow at least one day of thawing for every 4 lbs of turkey
- Keep turkey in the original wrapper and place on a tray
- Use turkey within four days after thawing
According to the CDC, your turkey should remain in the freezer until you are ready to being the thawing process. Additionally, "a turkey thawed in the refrigerator can remain in the refrigerator once it’s been thawed for 1 to 2 days before cooking."
Cold water thawing
- Thaw turkey breast side down, in an unopened wrapper, with enough cold water to cover your turkey completely
- Change water every 30 minutes and if the turkey cannot be completely covered, rotate every 30 minutes to keep the turkey chilled
- You can expect 30 minutes of thawing per pound of turkey
If thawing in cold water, the CDC recommends placing the turkey in a leakproof plastic bag in the sink.
The bag will prevent the turkey juice from spreading in the kitchen," the CDC noted. "The bag also will prevent the turkey from absorbing water, which could make your cooked turkey runny." Additionally, the CDC said, a turkey thawed in cold water must be cooked immediately after thawing.
