How to Thaw a Turkey Safely (USDA Times + 165 Degrees)

A frozen turkey takes days to thaw, and doing it the wrong way can make people sick. Here's how the U S D A says to do it safely, and how long each method takes.

1. Best: In The Fridge

The easiest and safest way is in the refrigerator. Plan on about one day for every four to five pounds. A sixteen pound turkey needs about four days. Put it on a tray to catch drips.

2. Faster: Cold Water

Short on time? Keep the turkey in its wrapper, and sink it in cold tap water. It takes about thirty minutes per pound, and you change the water every thirty minutes, so it stays cold. Cook it right away once it's thawed.

3. Never

Never leave a frozen turkey out on the counter, in hot water, or out in the garage or on the porch to defrost. The outside warms up into the danger zone, where bacteria grow fast.

4. Don'T Wash It

And don't wash the raw turkey. Rinsing it just splashes bacteria around your sink and counters.

5. Cook To 165

Use a food thermometer, even if your turkey has a pop up timer. It's done at one sixty five degrees, checked in the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing.