Maytag Kitchen tip of the week.

Talking Turkey - How to Thaw that Bird the Right Way

You’ve invited the family and decorated the house. You’ve planned the meal and you’ve just finished setting the table with holiday decorations  when suddenly, you realize with horror: YOU FORGOT TO THAW THE TURKEY! But don’t panic. Even though that bird is about as hard as a Rock, you haven’t failed as a holiday host just yet. In fact, whether you have 4 days or 12 hours, it’s still possible to safely thaw your frozen turkey without risking bacterial growth. The important thing is to do it right — so the only bellyaches you’ll be hearing about are the ones that come from overeating.

The wrong way
First of all, do not even THINK about thawing your bird on the countertop to save time. Because room temperatures fall within the danger zone of 60ºF to 125ºF, thawing on the countertop promotes active growth of bacteria. Do it the wrong way, and your frozen turkey will thaw from the outside in and the surface bacteria could multiply to dangerous levels. You can’t rely on cooking to destroy all bacteria, as some food poisoning organisms produce toxins that withstand heat.

The right way
Thawing your turkey in the refrigerator is the preferred method for safety reasons, but you can also thaw it in cold water or in a microwave (if it’s large enough). The key is to keep the turkey cold while thawing — to prevent excessive bacterial growth.

And no matter which method you select, cook the turkey promptly after thawing.

Thawing In The Refrigerator
Place the turkey in its original wrap on a tray or in a pan to catch any moisture that accumulates as it thaws. One rule of thumb is to allow 24 hours of defrosting time for every 5 pounds of turkey.


Thawing In Cold Water
First, check the wrapping to make sure there are no tears. Then simply place the bird in its unopened bag in the sink or in a large container and cover it with cold water (do not use warm or hot water). If the wrapping is torn, put the turkey in another plastic bag, close it securely, and then place it in water. Be sure to change the water frequently to assure safe but effective thawing. The National Turkey Federation recommends changing water every 30 minutes.

Allow about 30 minutes per pound to defrost a turkey in cold water.


Thawing In A Microwave Oven
You can also thaw your turkey in a microwave. Since microwave oven sizes vary, check the manufacturer’s instructions for the size turkey that will fit in your oven, the minutes per pound, and the power level to use for thawing. Caution: Microwave defrosting is irregular, creating hot spots that may encourage bacterial growth. Cook the turkey immediately after defrosting. Do not store in the refrigerator for cooking later.

One more thing
Your turkey may be properly thawed, but you’re not quite finished preparing it for cooking. You need to remove the neck and giblets from the neck and/or body cavities and then thoroughly wash the inside and outside of the turkey and the giblets. Use cold water and drain the bird well. To prevent the spread of bacteria, wash your hands, utensils and sink after they have come in contact with the raw turkey.