Food security tips for handling, thawing, roasting, storing, and also reheating turkey.

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Minnesota room of priziv.org customer Fact paper Revised August, 2011
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Download a publish version that this document: Turkey: for sure Thawing and Cooking (PDF)

handle Food for sure

always wash her hands before and also after managing food. save the kitchen, dishes and also utensils clean. constantly serve food ~ above clean plates. do not use the exact same platter and utensils because that raw and also cooked meat/poultry.

Fresh Turkey

buy the turkey only 1 or 2 days before you plan to cook it. keep it save on computer in the refrigerator until you’re all set to cook it. Ar it top top a tray or pan to catch any type of juices that might leak. carry out not buy new pre-stuffed turkeys. If not taken on properly, harmful bacteria that might be in the stuffing have the right to multiply rapidly.

Frozen Turkey

store frozen till you’re prepared to thaw it. Turkeys can be kept in the freezer indefinitely. However, chef turkeys within 1 year for the finest quality.

Thawing her Turkey

There room three ways to thaw your turkey safely: Thawing in the Microwave Oven: examine your owner’s hands-on for the minutes per pound and the power level to use for thawing. remove all exterior wrapping. location on a microwave-safe food to catch any type of juices that can leak. cook your turkey instantly after thawing in the microwave. execute not refreeze. Thawing in the Refrigerator: store the turkey in its original wrapper. place it on a tray to catch any type of juices that might leak. A thawed turkey have the right to remain in the refrigerator because that 1 to 2 days. If necessary, a turkey that has been effectively thawed in the refrigerator might be refrozen.
Thawing in the refrigerator Time come thaw (allow 24 hours for every 4 to 5 pounds)
4 to 12 pounds 1 come 3 days
12 to 16 pounds 3 to 4 days
16 come 20 pounds 4 come 5 days
20 come 24 pounds 5 come 6 days

Thawing in Cold Water: Wrap her turkey securely, making sure water is not able to leak with the wrapping. Submerge the covering turkey in cold madness water. readjust the water every 30 minutes. cook the turkey instantly after the is thawed. perform not refreeze.
Thawing in cold water Time to thaw (allow 30 minutes per pound)
4 to 12 pounds 2 to 6 hrs
12 to 16 pounds 6 to 8 hours
16 come 20 pounds 8 come 10 hours
20 come 24 pounds 10 to 12 hours
REMINDER : remove the giblets from the turkey cavities after thawing. Chef separately.

Roasting her Turkey

set your range temperature no lower than 325 °F. place the turkey on a rack in a shallow roasting pan. For more even cooking, it is recommended that you chef your stuffing external the bird in a casserole dish. Use a food thermometer to check the interior temperature of the stuffing. The center should with at the very least 165°F. If you choose to stuff her turkey, fill the cavity just prior to cooking. To fill the cavities loosely. Usage a food thermometer to check the inner temperature the the stuffing. The center should reach at least 165°F. To inspect the doneness the a totality turkey, insert a food thermometer in the thickest component of the inside thigh without poignant the bone. A totality turkey need to be cooked come 165°F. To inspect the doneness the a turkey breast, insert a food thermometer in the thickest component of the breast. A turkey breast must be cooked to 165°F. If your turkey has a pop-up temperature indicator, the is recommended the you likewise check the inner temperature the the turkey and the stuffing. allow the turkey stand for 20 minute after cooking. It will certainly carve more easily. remove all stuffing from the turkey cavities.

REMEMBER : Always to wash (with soap and also water) hands, utensils, the sink, and anything else that comes in call with raw turkey and also its juices.

Timetables for Turkey Roasting (325°F range temperature):

These times room estimates. Always use a food thermometer to examine the interior temperature of her turkey and also stuffing (165°F).

Unstuffed Turkey Time to chef
4 come 8 pounds (breast) 1½ to 3¼ hours
8 to 12 pounds 2¾ come 3 hours
12 come 14 pounds 3 to 3¾ hours
14 come 18 pounds 3¾ to 4¼ hours
18 come 20 pounds 4¼ to 4½ hours
20 to 24 pounds 4½ come 5 hours
Stuffed Turkey Time to cook
4 to 8 pounds (breast) 2½ to 3½ hours
8 to 12 pounds 3 to 3½ hours
12 to 14 pounds 3½ come 4 hours
14 come 18 pounds 4 to 4¼ hours
18 come 20 pounds 4¼ to 4¾ hours
20 to 24 pounds 4¾ to 5¼ hours

save Leftover Turkey

throw away turkey, stuffing, and gravy left out at room temperature much longer than 2 hrs (1 hour in temperatures over 90 °F). division leftovers into tiny portions. Refrigerate or freeze in covered shallow containers for faster cooling. usage refrigerated turkey and also stuffing in ~ 3 come 4 days. Use gravy in ~ 1 to 2 days. If freezing, usage leftovers within 2 to 6 month for finest quality.

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Reheating Leftovers

Reheat turkey, stuffing, and gravy to 165°F.