Turkey (thawing frozen)

NEVER THAW AT ROOM TEMPERATURE!
Harmful bacteria will grow rapidly creating toxins that may still be present after the turkey is cooked. Frozen turkey that has been thawed should not be frozen again until after the meat is cooked in order to reduce the risk of harmful bacterial growth. A frozen prestuffed turkey should not be thawed before it is cooked because bacteria can multiply rapidly in the stuffing while the turkey is defrosting.

Types of thawing:
• Refrigerator - Highly recommended and safest
• Cold Water - Not recommended (but if short on time)
• Microwave - Unsafe!

Refrigerator Thawing
This is the recommended method of thawing a frozen turkey. Refrigerator thawing is the only reliable and safe method for thawing. Place turkey (in its original wrapper) breast side up on a platter and place in refrigerator.The rule of thumb is to allow at least one day of thawing for every four pounds of turkey. The cool temperature of the refrigerator (usually no higher than 40°F) discourages the growth of harmful organismss. The required time may vary because of the individual temperature settings of different refrigerators.

Cold Water Thawing
Thawing a frozen turkey in cold water is another defrosting method that has been used for years, but it is generally not recommended. There is a good chance that bacteria may rapidly multiply in thawed areas near the surface of the bird while the interior may still be frozen. The rule of thumb is minimum thawing time of 30 minutes per pound for whole turkey. But if you choose to thaw in this method here are a few tips:

• Thaw breast side down in its unopened wrapper in cold water to cover.
• If the original wrapper has any punctures or tears in it, the turkey should be placed in another plastic bag and sealed.
• The water must be changed with new cold water every 30 minutes.

Microwave
It is downright unsafe for thawing poultry. While waiting for the bird to fully defrost, bacteria will grow quickly in areas where the turkey is already defrosted.