How to Properly Thaw a Turkey
Photo: Stockfood/Tetra
Thawing a turkey should be plotted out almost as far in advance as your menu.
According to Butterball, seven out of 10 people buy their turkeys frozen rather than fresh. But unlike thawing, say, a boneless skinless chicken breast, thawing a 20-pound turkey is not a quick process.
The general rule of thumb is that it takes one day of thawing for every four pounds of turkey. That means if you have a 20-pound bird, you should start thawing your turkey five days in advance of cooking.
And that means five days before Thanksgiving — the day of cooking does not count as a thawing day.
To properly thaw your bird, leave the turkey in its packaging, unopened in your refrigerator on a large baking sheet or dish to catch any drippings as it thaws. Make sure the temperature in your fridge is set to 40 degrees or colder.
Don’t thaw your bird on your countertop, or outside on your patio or anywhere else where the temperature can vary. The meat needs to stay in an environment where the temperature stays below 40 degrees. Otherwise, unhealthy bacteria can grow, causing illness.
Once thawed, your turkey can safely stay in your refrigerator for another day or two until it’s ready to cook.
For more on turkey, check out these stories:
How to Get a Flavorful Turkey Without Cooking Stuffing Inside the Bird
Cider-Glazed Turkey with Pan Gravy
Behind the Scenes at the Butterball Turkey Talk Line
