Follow These 5 Steps To Safely Thaw Your Turkey
There's a lot of planning that goes into hosting Thanksgiving dinner. You need to shop, decorate, and prepare dishes in advance to free up oven space on the big day. It's always wise to avoid any last-minute projects—and that's especially true when it comes to the turkey.
Turkey is the centerpiece of any Thanksgiving meal, and it's also the dish that's the most daunting. From making sure it's well seasoned to achieving crisp, golden skin to making sure it's ready in time for dinner, there is a lot that can go awry when making a whole bird.
Making sure it tastes good is one thing...and ensuring that it's safe to eat is something else entirely. Just like with chicken, turkey runs the risk of spreading salmonella and other harmful bacteria. It's important to proceed with caution at every stage of the process to avoid getting your guests sick—including thawing it.
If you're buying a frozen turkey this year, we're breaking down all of the safety considerations you should keep in mind to avoid the spread of any unsavory germs.
Keep It In The Fridge
The USDA says it's also safe to defrost turkey in cold water, but in our opinion? It's not worth the hassle. The best bet is to use the refrigerator, where the bird can gradually come up to the proper temperature with less risk of bacterial growth. What you should never do: thaw it on the counter, in the garage, or with warm water.
These environments are less controlled and can expose the turkey to the temperature danger zone (between 40° and 140°F), which is the prime environment for germs to grow. Even if the center of the turkey is still frozen, the thawed exterior can become a hotbed for salmonella by the time you're ready to roast.
Use A Tray
Turkey drippings are great when it comes to making a gravy. When raw turkey juice is dripping all over your fridge? Not so much. Even shrink wrapped birds run the risk of leakage, so you should always store your turkey on a baking sheet or roasting pan while it thaws.
Make Plenty Of Space
We know you're probably keeping a lot of other ingredients in your fridge, so it can be hard to set aside extra room for the turkey. But it's a step worth doing. Giving your turkey plenty of personal space minimizes the risk of rubbing raw meat against your other ingredients.
If you're cooking that contaminated ingredient, the chances of you contracting a foodborne illness aren't particularly high. But if any of those foods are served raw, like in a salad, they should be tossed.
Set Aside Enough Time
Turkeys are big, so it will take a considerable amount of time before they thaw all the way through. The experts at Butterball say that you should allocate a day for every four pounds of turkey if you're keeping it in the fridge. That means if you're working with a 16 pound bird, you need to set aside four days just for defrosting. And once you're fully thawed, Butterball says your turkey will stay safe in the fridge for up to four days.
And on top of that, the best tasting turkeys are ones that have been brined. And if your frozen bird didn't come pre-seasoned, you'll have to set aside at least another day or two to make sure it's flavorful from the inside out. (Want some guidance? Check out our brining guide.)
Keep Things Clean
It's extremely important to keep things clean while you're handling a turkey. The most common way that salmonella is spread is by cross-contamination, by way of improper hygiene.
So wash those hands (including under your fingernails!) and/or opt for gloves to be extra safe. Make sure you wipe down every surface well before and after working with your bird, preferably with a cleanser that has antimicrobial properties.
You Might Also Like
