In the News -
November 2007
The big thaw: what you must know to thaw your turkey safely
TEXARKANA, Ark. - The types of trimming to go with the turkey may be
infinite, but there are only three safe ways to thaw the big bird for
Thanksgiving, says Carla Haley, a Miller County agent for the University of
Arkansas Cooperative Extension Service.
The three methods are thawing in the refrigerator, thawing in cold water and
using the microwave.
"When thawing a turkey in the refrigerator, plan ahead," Haley said. "Allow
about 24 hours for each 4 to 5 pounds in a refrigerator set at 40 degrees
Fahrenheit or below."
A turkey placed in the coldest part will require longer defrosting time. For
example:
- A 4- to 12-pound bird would take one to three days to thaw
- A 12- to 16-pound bird would take three to four days
- A 16- to 20-pound bird would take four to five days
- A 20- to 24-pound bird would take five to six days to thaw.
Once thawed, Haley said a turkey can remain in the fridge one or two days
before cooking.
"If something happens and you do not immediately get to cook your bird, foods
thawed in the refrigerator can be refrozen without cooking, although there may
be some loss of quality," she said.
Method No. 2 is using cold water to thaw the turkey. In this method, allow
about 30 minutes per pound. Before sinking it the water, be sure the bird is in
a leak-proof package or plastic bag. If the bag leaks, bacteria from the
surrounding environment could be introduced into the food. Tissues can also
absorb water like a sponge, resulting in a watery product.
"Once submerged, you must change the water every 30 minutes until the turkey
is thawed," Haley said, adding that the home chef must "cook the turkey
immediately after it is thawed."
For cold water thawing, the rates of thaw would be:
- Two to six hours for a 4- to 12-pound bird
- Six to eight hours for a 12- to 16-pound bird
- Eight to 10 hours for a 16- to 20-pound bird
- Ten to 12 hours for a 20- to 24-pound bird.
If you forgot to allow ample time to thaw the turkey, try method No. 3 -
thawing in the microwave.
"Follow the microwave oven manufacturer's instruction when defrosting a
turkey," she said. "Plan to cook it immediately after thawing because some areas
of the food may become warm and begin to cook during microwaving.
"Holding partially cooked food is not recommended because any bacteria
present will not have been destroyed," Haley said.
She adds one more tip.
"No matter what you hear about L-tryptophan in turkey making you sleepy,
don’t believe it," Haley said. "Carbohydrates in your Thanksgiving dinner are
more the likely cause of your sleepiness, and sleepiness is no excuse for not
helping with the dishes."
The Cooperative Extension Service is part of the University of Arkansas
Division of Agriculture.
November 16, 2007
Media Contact: Lamar James
Extension Communications Specialist
U of A Division of Agriculture
Cooperative Extension Service
(501) 671-2187 or (501) 753-0207
ljames@uaex.edu
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