Refrigerator Thawing

Placing a frozen turkey in the refrigerator is the best and safest method for thawing.

The turkey should be kept in its original wrapper during the thawing process. Thawing the bird in the refrigerator may take a long time, especially if the turkey is a large size, but it is absolutely the safest method for thawing. 24 hours for every 5 pounds defrosting time is needed to properly thaw the turkey. This time may vary because of the individual temperature settings of different refrigerators.

Cold Water Thawing

As with thawing in the refrigerator, keep the bird in its original wrapper and immerse in cold water.

Make sure the water is very cold and if the original wrapper has any punctures or tears in it, place the turkey in another plastic bag and seal. Place the turkey breast side down and completely cover with cold water. Change the water every 30 minutes.

Allow at least 30 minutes defrosting time per pound when using the cold water method. Turkey that has been thawed by the cold water method must be cooked immediately.

Safe Handling Practices

Proper food handling practices must be followed during the preparation of the turkey in order to avoid possible problems with food poisoning.

The raw turkey, giblets, and their juices should not be allowed to come in contact with any other food item.

After handling the raw turkey, your hands will be contaminated. Do not touch any other food items and as few surfaces as possible before your hands have been thoroughly washed.

Besides using soap and water for cleaning surfaces, bleach or an antibacterial spray may be used to help kill any organisms that the soap and water missed.

Do not use a microwave to thaw turkey. Microwaves distribute uneven, therefore unsafe, heat.

Roasting Time Guidelines

Roasting times may vary greatly, depending on a number of variables that affect the cooking time such as the shape of the turkey; the proportion of meat to bone; the variations of different ovens; the altitude; and whether the turkey is fresh, or frozen and then thawed.

Adding to the confusion is that almost every source providing roasting time charts is different from one another.

Shown below is another such chart, which should be used as a general guideline only.

Remember, the only true gauge for determining proper doneness is with a meat thermometer

The breast must reach an internal temperature of 170°F and the thigh must reach an internal temperature of 180°F.

Roasting Times for a Whole Turkey Cooked in a 325°F Conventional Oven

Weight Unstuffed Stuffed

8 to 12 pounds 2¾ to 3 hours 3 to 3½ hours

12 to 14 pounds 3 to 3¾ hours 3½ to 4 hours

14 to 18 pounds 3¾ to 4¼ hours 4 to 4¼ hours

18 to 20 pounds 4¼ to 4½ hours 4¼ to 4¾ hours

20 to 24 pounds 4½ to 5 hours 4¾ to 5¼ hours

24 to 30 pounds 5 to 5¼ hours 5¼ to 6¼ hours

Note: Using a convection oven will cut as much as 25% off the cooking times list above.