Thawing a Turkey – UK Extension

Just in time for Christmas dinner prep, Martha Yount, from the University of Kentucky Cooperative Extension, comes to the studio to talk about properly thawing a turkey.

There are three ways to thaw your turkey safely – in the refrigerator, in cold water, or in the microwave oven:

• In the Refrigerator (40 °F or below) Allow approximately 24 hours for every 4 to 5 pounds
  • 4 to 12 pounds 1 to 3 days
  • 12 to 16 pounds 3 to 4 days
  • 16 to 20 pounds 4 to 5 days
  • 20 to 24 pounds 5 to 6 days
  • Keep the turkey in its original wrapper.
  • Place it on a tray or in a pan to catch any juices that may leak.
  • A thawed turkey can remain in the refrigerator for 1 to 2 days.
  • If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen.
• In Cold Water Allow approximately 30 minutes per pound
  • 4 to 12 pounds 2 to 6 hours
  • 12 to 16 pounds 6 to 8 hours
  • 16 to 20 pounds 8 to 10 hours
  • 20 to 24 pounds 10 to 12 hours
  • Wrap your turkey securely, making sure the water is not able to leak through the wrapping.
  • Submerge your wrapped turkey in cold tap water.
  • Change the water every 30 minutes.
  • Cook the turkey immediately after it is thawed.
  • Do not refreeze.
• In the Microwave Oven
  • Check your owner’s manual for the size turkey that will fit in your microwave oven, the minutes per pound and power level to use for thawing.
  • Remove all outside wrapping.
  • Place on a microwave-safe dish to catch any juices that may leak.
  • Cook your turkey immediately. Do not refreeze or refrigerate your turkey after thawing in the microwave oven.
  • REMINDER: Remove the giblets from the turkey cavities after thawing. Cook separately.