Overview
- Federal and state health officials urge beginning refrigerator thawing now, allowing about 24 hours for every 4 to 5 pounds of turkey.
- Cold-water thawing is acceptable at roughly 30 minutes per pound with water changed every 30 minutes, followed by immediate cooking.
- Countertop thawing is unsafe due to bacterial growth; keep raw turkey and juices separate from ready-to-eat foods and wash hands and surfaces thoroughly.
- If the bird is not fully thawed, safe options include cooking in parts, spatchcocking, roasting from frozen in the oven, or using two smaller turkeys.
- Use a food thermometer to confirm 165°F in the breast, thigh and wing, refrigerate leftovers within two hours for up to four days, and reheat to 165°F.