- Cold Water Thawing (Faster)
Keep turkey in original packaging.
Submerge in cold water, changing it every 30 minutes.
Allow 30 minutes per pound.
Cook immediately after thawing.
- Microwave Thawing (Last Resort)
Use only if your turkey fits in your microwave.
Follow your microwave’s instructions.
Cook immediately after thawing.
Turkey Thawing Myths (Don’t Fall for These)
“The kitchen’s cold—it’s fine.” → Still unsafe.
“Cooking kills everything.” → Some toxins survive heat.
“I’ve always thawed on the counter.” → You’ve been lucky.
Final Tips
A 16-pound turkey needs 4 days in the fridge or 8 hours in cold water.
The USDA and CDC strongly recommend never thawing on the counter.
Thaw smart. Eat safe. Planning ahead ensures a delicious, bacteria-free holiday meal.
