Defrost a Turkey Safely (USDA Standards)

Here are some handy tips on how to safely defrost a turkey using a USDA-recommended defrosting method.

Steps

Purchase the frozen turkey and place the turkey in the freezer until ready to defrost the frozen bird.
Defrost the frozen turkey in the refrigerator. According to the USDA, allow 24 hours for every 5 pounds of turkey. Alternately, you could thaw the turkey in cold water, changing the water every 30 minutes. Allow 30 minutes of cold-water defrost time per pound of turkey. For instance, it will take 7 hours to fully defrost a 14-pound turkey using the cold water method.
Stuff the turkey, if desired, using USDA recommendations.

The USDA does not recommend defrosting the turkey on the kitchen counter.
Make sure raw turkey juices do not drip onto surrounding food while defrosting in the refrigerator.
Cook the defrosted turkey immediately.
If you found yourself a little short on defrosting time, it is possible to combine the two methods. Use the refrigerator method as much as you can, then finish (or alternate) with the cold water method.
If your turkey is still not completely defrosted at cooking time, you can still cook it. It will take somewhat longer, depending on how frozen it is. Be sure to use a meat thermometer to check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. A whole, unstuffed turkey is safe when cooked to a minimum internal temperature of {{safesubst:#invoke:convert|convert}}. If your bird is stuffed, the stuffing must reach {{safesubst:#invoke:convert|convert}} in the center, even if the rest of the turkey is warmer than that. ALWAYS use a meat thermometer, even if your turkey has a pop-up timer.

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