Safety should be one of your concerns if you are responsible for preparing the feast this Thanksgiving. One of the earliest steps of safety for the dinner begins with thawing the turkey.
Thaw In Your Fridge
Your refrigerator should be 40 °F or below
Allow approximately 24 hours for every 4 to 5 pounds:
Allow approximately 24 hours for every 4 to 5 pounds:
- 4 to 12 pounds 1 to 3 days
- 12 to 16 pounds 3 to 4 days
- 16 to 20 pounds 4 to 5 days
- 20 to 24 pounds 5 to 6 days
Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen
Thaw in Cold Water
Allow approximately 30 minutes per pound:
- 4 to 12 pounds 2 to 6 hours
- 12 to 16 pounds 6 to 8 hours
- 16 to 20 pounds 8 to 10 hours
- 20 to 24 pounds 10 to 12 hours
Wrap your turkey securely, making sure the water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed. Do not refreeze
Thaw in Microwave
Check your owner's manual for the size turkey that will fit in your microwave oven, the minutes per pound, and power level to use for thawing. Remove all outside wrapping and place on a microwave-safe dish to catch any juices that may leak. Cook your turkey immediately. Do not refreeze or refrigerate your turkey after thawing in the microwave oven.
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