Thanksgiving Food Safety

Thaw Turkey in the Refrigerator

The CDC suggests thawing turkeys in the refrigerator because it is set to a safe temperature for defrosting. The reason is this: as meat begins to defrost, bacteria that is present can begin to multiply. The "danger zone" for bacteria is between 40 and 140 degrees F. When thawing turkey in the refrigerator set at 40 degrees F or below, you should allow about 24 hours to defrost every 5 pounds. A 17-pound turkey will take about 3.5 days to thaw in the refrigerator. Experts say the microwave is another option, but many aren’t big enough to fit a Thanksgiving turkey. You can also thaw your bird under cold water. Submerge the wrapped turkey in cold tap water in a leak-proof plastic bag to prevent cross-contamination. Allow 30 minutes per pound, and change the water every 30 minutes until the turkey is thawed. Keep vegetables, fruits, and cleaning products away from raw meat and poultry.

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Review Date: 
November 13, 2014

Last Updated:
November 13, 2014