It’s that time of year! Turkey, stuffing, cranberries -
OH MY! Here are some tips to make sure that your Thanksgiving Dinner is a memorable one and not one spent sick due to food born illness. After purchasing the turkey, get it home and stored in the freezer. Frozen turkeys should not be left out in any place where the temperature cannot be constantly monitored. When thawing the turkey in the refrigerator allow 24 hours for each 4 -5 lbs. in a refrigerator set at 40°F or below. Be sure to place the turkey in a container on the bottom shelf of the fridge so that juices cannot drip onto other foods. A thawed turkey can remain in the fridge for up to 2 days before cooking.
Thawing Times for the Refrigerator
4-12 lbs. --1-3 days
12-16 lbs. -- 3-4 days
16-20 lbs. -- 4 -5 days
20-24 lbs.-- 5 - 6 days
Cold Water Thawing Allow about 30 minutes per pound. Be sure that turkey is in a leak proof plastic bag to prevent cross-contamination and to prevent turkey from absorbing water. 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.
Cold Water Thawing Times
4-12 lbs. --2-6 hours
12-16 lbs. --6- 8 hours
16-20 lbs. -- 8 -10 hours
20-24 lbs.-- 10-12 hours
Info Courtesy: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-basics-safe-thawing