Turkeys must be kept at a safe temperature during “the big thaw. ” While frozen, a turkey is safe indefinitely. But as soon as it starts to thaw, any bacteria that were there before it frozen can start to grow again.
Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer. You shouldn’t leave frozen turkeys on the back porch, in the trunk of your car, in the basement, or anywhere else where you can’t keep an eye on the temperature all the time.
It is not safe to eat frozen meat or poultry that has been out on the counter for more than two hours. The middle of the package might still be frozen, but the food on the outside is in the “Danger Zone,” which is between 40 and 140 °F. This is a temperature range where bacteria that are harmful to food grow quickly.
Three safe ways to thaw food are in the fridge, under cold water, or in the microwave.
Working in a professional kitchen often requires thawing frozen foods like turkeys to prepare meals for customers. Safely thawing a turkey is critical to prevent foodborne illness and maintain the quality of the meat. For a food worker tasked with thawing a small frozen turkey there are some recommended guidelines to follow.
When thawing a turkey, it is especially important to use safe methods and control the temperature properly. Here is an overview of the best practices for a food worker to correctly and safely thaw a small frozen turkey
Recommended Thawing Methods
There are three main methods recommended for thawing a small frozen turkey:
Refrigerator Thawing
- Place the turkey, in its original airtight packaging, on a tray or pan to catch any leaks.
- Allow approximately 24 hours of refrigeration thawing time for every 4-5 pounds.
- Keep the turkey 40°F or below during the thawing process.
- This is the safest thawing method as the low temperature prevents bacterial growth.
Cold Water Thawing
- Submerge the turkey, in a leak-proof plastic bag, in a sink or tub of cold water.
- Change the water every 30 minutes to ensure it stays cold.
- Allow 30 minutes thawing time per pound. A 6 lb turkey will take 3 hours.
- Keep the turkey below 40°F by using ice to regulate the water temperature.
Microwave Thawing
- Follow manufacturer’s instructions for microwave thaw setting and times.
- Cook the turkey immediately after microwave thawing.
Answering Common Thawing Questions
When thawing a small frozen turkey, a food worker may have some common questions. Here are the answers:
Can I thaw at room temperature?
No. Room temperature thawing is unsafe and can lead to bacterial growth. Stick to the refrigerator, cold water, or microwave methods.
How long can the thawed turkey sit in the fridge?
1-2 days maximum after thawing before it must be cooked.
Can I use hot water to thaw?
No. Hot water thawing can create a temperature danger zone on the surface where bacteria multiplies quickly. Only use cold water.
Can I refreeze a thawed turkey?
It is not recommended to refreeze a turkey once it has been thawed. This can negatively impact the quality and texture.
Can I thaw in the oven or on the counter overnight?
Absolutely not! There is no temperature control which makes these methods extremely unsafe.
Tips for Proper Thawing
Follow these tips for safe, effective thawing as a food worker:
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Use a leak-proof plastic bag or place the turkey in a container to prevent cross-contamination and juice spills during refrigerator or cold water thawing.
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Rotate and rearrange the turkey to promote even thawing.
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Use ice to regulate cold water temperature below 40°F.
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Avoid thawing at room temperature or in hot water.
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Cook immediately after microwave thawing.
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Monitor the time and temperature closely.
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Never thaw on a counter or in a sink overnight.
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Refrigerate immediately after the turkey is thawed.
What to Avoid When Thawing a Turkey
There are also some common thawing mistakes a food worker will want to avoid:
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Thawing on the counter or in the sink at room temperature. Pathogens multiply quickly between 40-140°F.
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Using hot or warm water for thawing leads to unsafe temperatures.
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Thawing too slowly over many days gives bacteria time to grow.
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Thawing too quickly with hot water results in uneven thawing.
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Not monitoring the water temperature and time during cold water thawing.
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Letting the raw turkey juices come into contact with other foods leads to cross-contamination.
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Refreezing the turkey after it has thawed. Quality and texture deteriorates.
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Cooking the turkey immediately after microwave thawing can lead to uneven cooking.
Proper Handling After Thawing
Once thawed, the food worker should:
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Cook the turkey within 1-2 days, refrigerated at 40°F or below.
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Store the raw turkey in a container or tray to prevent leaks, cross-contamination, and to catch any juices.
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Avoid rinsing the turkey, which can spread bacteria.
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Season, brine, or marinate the turkey only after it is fully thawed.
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Never thaw the turkey at room temperature once it is in the “danger zone” between 40-140°F.
Summary
For a food worker tasked with thawing a small frozen turkey, use the refrigerator, cold water, or microwave methods only. Avoid room temperature thawing at all costs. Monitor the time and temperatures closely, keep areas sanitized, prevent cross-contamination, and refrigerate post-thawing. Follow these safe thawing guidelines to prevent foodborne illness and deliver a high quality thawed turkey ready for cooking.
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Turkeys must be kept at a safe temperature during “the big thaw. ” While frozen, a turkey is safe indefinitely. But as soon as it starts to thaw, any bacteria that were there before it frozen can start to grow again.
Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer. You shouldn’t leave frozen turkeys on the back porch, in the trunk of your car, in the basement, or anywhere else where you can’t keep an eye on the temperature all the time.
It is not safe to eat frozen meat or poultry that has been out on the counter for more than two hours. The middle of the package might still be frozen, but the food on the outside is in the “Danger Zone,” which is between 40 and 140 °F. This is a temperature range where bacteria that are harmful to food grow quickly.
Three safe ways to thaw food are in the fridge, under cold water, or in the microwave.
When thawing a turkey in the refrigerator:
- Plan ahead: put each 4 to 5 pounds of meat in the fridge for about 24 hours at 40 °F or below.
- Put the turkey in a container so that the juices don’t get on other foods.
Whole turkey:
- 4 to 12 pounds — 1 to 3 days
- 12 to 16 pounds — 3 to 4 days
- 16 to 20 pounds — 4 to 5 days
- 20 to 24 pounds —5 to 6 days
A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.
Allow about 30 minutes per pound.
First, make sure the turkey is in a plastic bag that won’t leak. This will keep the turkey from getting dirty and from absorbing water, which would make the product watery.
Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.
- 4 to 12 pounds — 2 to 6 hours
- 12 to 16 pounds — 6 to 8 hours
- 16 to 20 pounds — 8 to 10 hours
- 20 to 24 pounds — 10 to 12 hours
A turkey thawed by the cold water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.
Follow the microwave oven manufacturers instruction when defrosting a turkey. Plan to cook it right away after letting it thaw, because while it’s in the microwave, some parts of it may get warm and start to cook. Holding partially cooked food is not recommended because any bacteria present wouldnt have been destroyed.
A turkey thawed in the microwave must be cooked immediately.
How to Safely Thaw a Frozen Turkey
FAQ
What should the food worker do to safely thaw a turkey?
How do you defrost a small frozen turkey?
When you thaw a frozen turkey completely it will not contain any bacteria?
Which thawing method should the food worker use?
How do you Thaw a Turkey?
There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven. When thawing a turkey in the refrigerator: Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below. Place the turkey in a container to prevent the juices from dripping on other foods. Whole turkey:
Is it safe to thaw a frozen turkey?
According to the USDA, refrigerator thawing is the safest way to thaw your turkey at a consistently low temperature, helping to prevent bacterial growth. It’s also the easiest of the turkey thawing methods. Once you’ve got your frozen turkey home, check the weight.
Can You Thaw a Turkey in a microwave?
Submerge the turkey in cold water and change the water every 30 minutes. Allow about 30 minutes defrosting time per pound of turkey. A turkey thawed in cold water should be cooked immediately. The following times are suggested thawing times in cold water. 3. In the Microwave Oven Microwave thawing is safe if the turkey is not too large.
Can a thawed Turkey be refrozen?
Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed. A turkey thawed by the cold water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.
How do you defrost a Turkey?
There are three safe ways to defrost a turkey: in the refrigerator, in cold water, and in a microwave oven. The USDA recommends thawing your turkey in the refrigerator. This is the safest method because the turkey will thaw at a consistent, safe temperature. This method takes some time, so allow one day for each 4 – 5 pounds of weight.
What happens if a Turkey thaws at room temperature?
Leaving a turkey at room temperature for more than two hours can cause it to thaw on the outside while the inside remains frozen. This condition, known as the “danger zone,” allows bacteria like salmonella to multiply rapidly. The turkey can serve up salmonella poisoning instead of a delicious holiday meal.