Refrigerator Thawing
Thaw the turkey in the refrigerator at 37°F (3°C), placing it breast-side up on a sheet pan on the bottom shelf to prevent cross-contamination from drips. This method ensures even, safe thawing without entering the danger zone of 40–140°F (4.4–60°C). Allow about 24 hours per 4–5 pounds of turkey weight.
Cold Water Thawing
For faster thawing, submerge the turkey in its original packaging in cold water, changing the water every 30 minutes to keep it below 40°F (4.4°C). Use 30 minutes per pound—for a 20-pound turkey, this takes 8–10 hours—and add ice if needed. Cook immediately after thawing.
Microwave Thawing
Thaw in the microwave if time is very short, but cook right away as partial thawing can promote bacteria. Check your microwave's guidelines for turkey size limits.
Avoid Unsafe Methods
Never thaw on the counter, porch, or garage, as this allows bacterial growth in the danger zone. Stick to refrigerator, cold water, or microwave for food safety.
