A holiday turkey is often the biggest thing anyone cooks all year, and a frozen one takes much longer to thaw than most people expect. Here’s how to thaw, handle and cook it safely, based on guidance from the Centers for Disease Control and Prevention (CDC).
Start Thawing Early
There are three safe ways to thaw a turkey:
- In the refrigerator (easiest): allow about 24 hours for every 4 to 5 pounds. A 20-pound turkey needs about 4 to 5 days. Once thawed, it can stay in the fridge for 1 to 2 days before cooking.
- In cold water (faster): allow about 30 minutes per pound. Keep the turkey in a leakproof bag, submerge it in cold water, and change the water every 30 minutes. Cook it right away once thawed.
- In the microwave: follow the microwave maker’s instructions and cook immediately afterward.
Never thaw a turkey on the counter. Once the outside warms past 40°F, germs can multiply quickly, even while the inside is still frozen.
Handle It Safely
- Don’t wash the raw turkey. Rinsing it can splash germs around your sink and onto other food.
- Use a separate cutting board for raw turkey.
- Wash your hands for at least 20 seconds before and after handling it.
- Clean counters, utensils and dishes with hot, soapy water.
Cook It to 165°F
The only reliable way to know your turkey is done is a food thermometer. It should reach 165°F in all three of these spots:
- The thickest part of the breast
- Where the body and thigh meet (aim toward the thigh)
- Where the body and wing meet (aim toward the wing)
If you cook stuffing inside the bird, the center of the stuffing must also reach 165°F.
Handle Leftovers Quickly
- Refrigerate leftovers within 2 hours of cooking.
- Eat them within 3 to 4 days, or freeze them.
- Reheat to 165°F.
The Bottom Line
Start thawing in the fridge days ahead, don’t wash the bird, and trust your thermometer, not the clock. That’s how you get a delicious turkey that doesn’t make anyone sick.
Official sources