If your plans changed for Thanksgiving or if you forgot to take the turkey out of the freezer, it is not too late. Meredith Carothers with the USDA Meat and Poultry Hotline says the cold water thawing method is safe and much faster. She says to keep the bird in the wrapper.
Submerge the bird in cold water and change the water every 30 minutes.
So for a 12-pound turkey, it will take six hours to thaw.
Once thawed, get the bird into the refrigerator until it is time to begin the cooking process.
You can also do this if you find out Thursday morning that the bird has not fully thawed.
Carothers says for the last-minute changes, you can cook the bird right out of the freezer. The cooking time will be about 1.5 times the normal. So for that 12-pound bird, the three hours of cooking will now be 4.5 hours and you will not be able to season the bird until after cooking.
Important Thanksgiving Numbers
If you are the cook for Thanksgiving Day , the day is about the numbers. Do you remember all the important numbers? KCHI has you covered, here are the most important numbers of the day.
325… That is the temperature to roast your turkey in the oven.
165… The temperature the meat should reach at the thickest part of the breast or thigh, without putting a thermometer against a bone. Don’t trust the pop-up!
165… The temperature your stuffing should reach whether it is in the bird or in a separate pan.
2 Hours… The maximum you should let your food stand after it is cooked before it should be put in the refrigerator. And that is two hours from the end of cooking, not the end of the meal.
Finally, a toll-free number, 1-888-674-6854, for the USDA’s Meat and Poultry Hotline for Frequently Asked Questions about cooking and handling of meat and poultry items. They will be open Thanksgiving Day from 7:00 am to 1:00 pm local time.
