The fastest way to defrost a turkey, according to Butterball

Thanksgiving is right around the corner, and that means it’s time to start planning the big party. If you’re like many home cooks, thawing and cooking the turkey can be two of the most stressful parts of holiday preparation. Fortunately, Charla Drapera nationally recognized spokesperson for Butterball, is here to share his top tips for the fastest and safest way to defrost your Thanksgiving turkey. With more than 15 years of experience with Butterball’s Turkey Talk-Line, she knows a thing or two about serving up the best bird. So if you can trust anyone on this subject, you can trust Draper. With her guidance, you can say goodbye to turkey-related panic and hello to a juicy, perfectly cooked bird.

The only two ways to thaw a frozen turkey

Draper states that the two safest methods are refrigerator defrosting and that the cold water method.

Refrigerator defrosting

To thaw in the refrigerator, Butterball recommends leaving the turkey in its original packaging, placing it breast-side up on a tray, and letting it hang in the refrigerator for 24 hours for every 4 to 5 pounds of turkey. So if you have a 12 pound bird, that means at least three full days in the fridge.

Cold water method (fastest)

On the other hand, the cold water method involves submerging the packaged turkey in cold water and changing the water every 30 minutes. This method is much faster and thaws the turkey at a rate of about 30 minutes per minute. pound. The cold water method is the way to go if you are short on time. Draper recommends placing the turkey in a sink of cold water (or you can use a clean cooler or bathtub in a pinch). Whatever vessel holds your bird, “you will need to change the water every 30 minutes,” notes Draper. This is not something to be taken lightly. Keeping the water temperature low ensures that the turkey does not enter the danger zone of foodborne illness.

What are the signs that Turkey has fully thawed?

There are physical and temperature-related signs, and you should check both to make sure your turkey is completely thawed. When it comes to the physical signs, Draper says, “When you open the turkey package, the legs and wings should be moving freely.” She adds, “When you remove the neck and the entrails, they should come out easily and there should be no ice crystals in the body cavity.” If your physical signs look good, check your turkey’s temperature with an instant-read thermometer. “The thermometer should register a temperature between 35ºF and 40ºF when the turkey is thawed,” explains Draper. If your signs are clear, you are good to go. If the turkey is still not ready, return it to the refrigerator to finish thawing.

What if my turkey is only partially thawed?

Of course, life doesn’t always go as planned, and sometimes that turkey just won’t thaw in time. Rest assured that if you find yourself with a partially frozen bird on your hands, there are still ways to save the situation. If you don’t have time to put it back in the fridge, Draper notes that you can still cook it. However, she insists you use a meat thermometer to make sure you cook it to the done temperatures. “If the turkey registers 165ºF in the thigh, the turkey is food safe,” she says. It probably won’t be the juiciest and tastiest bird, but it will work in no time. “For the best eating quality,” she adds, “Butterball recommends cooking until the thigh reaches 180°F” and the breast reaches 170°F. In a bird that has not been thawed, this can mean that the breast will be cooked through. But sometimes the best solution is the only one available.

If you completely forgot to thaw your turkey – life happens! – Draper says you can cook a frozen turkey “in a pinch.” She notes that it will take about 50% longer than a thawed bird. For example, she says, “A 12-pound turkey, frozen, would cook (in) four and a half to five hours.” If thawed, the same 12-pound turkey (unstuffed) will typically take three to three and a half hours at 325ºF. If in doubt, check out Butterball’s cooking calculator.

What’s the biggest mistake home cooks make when defrosting?

“Home cooks often shorten the time it takes to thaw a turkey,” warns Draper. Some turkeys can take up to a week to fully thaw. If we go back to the two steadfast methods, she advises to follow the golden rule of 30 minutes thawing time per pound of turkey for cold water thawing, and to allow a full day per 4 pounds of turkey for refrigerator thawing. So you need to know how heavy your turkey is. Then you have to decide which method you want to work with and give yourself enough time. This guide will also help you navigate some other major turkey mistakes.

How and where to store a thawed turkey

The fridge is prime real estate during the holidays. Unfortunately, however, to stay safe, a thawed turkey should remain in the refrigerator. Draper recommends storing it breast side up on a tray and in the original packaging. “Once thawed, you should plan to cook it within four days,” she adds.

Bottom line

Defrosting turkey can feel like an absolute minefield, but having Draper and Butterball’s expert advice is a game-changer. You can feel much more confident going into the holiday season knowing you have the safest thawing methods in your back pocket: refrigerator thawing and the cold water method. If you are in a hurry, the cold water method is the fastest way to thaw your turkey. Fingers crossed that your Thanksgiving will be much more relaxed and enjoyable if you can plan and follow Butterball’s tips.

So if you find yourself with a frozen turkey on your hands, don’t panic! Just keep this story bookmarked so you can easily channel your inner Butterball pro. Otherwise, the same simple rules apply: Give yourself plenty of time and use the safe thawing methods. Before you know it, you’ll have a perfectly cooked, juicy bird ready to be the star of your Thanksgiving feast. Happy (stress-free) holidays!