Need to defrost your turkey in time for Thanksgiving dinner? Here are two methods you can try based on the size of the bird.
Ingredients
1frozen turkey, whole or breast
cold water, as needed for cold water method
Instructions
Method #1: Refrigerator Thawing
Prepare Turkey - Leave the turkey in its original packaging, or transfer it to a large plastic bag and seal it tightly. Place the turkey, breast-side up, on a rimmed sheet pan or roasting pan large enough that the turkey does not hang over.
Defrost - Allow for at least 24 hours per 4 pounds of turkey.
Method #2: Cold Water Thawing
Prepare Turkey - Leave the turkey unopened in its original packaging, or transfer it to a large plastic bag and seal it tightly. Place the turkey, breast-side down, in the sink, large bucket, cooler, or pot. Cover it completely with cold water. It should be below 40ºF (4.4°C), if not, add some ice or transfer pot to a refrigerator if there is space.
Defrost - Change the water every 30 minutes until defrosted. If not completely submerged, rotate the turkey every 30 minutes for even defrosting.
Notes
Checking the Turkey: The bird is defrosted when the breast and leg reach between 30 to 40ºF (-1.1 to 4.4ºC). When touched, the meat should spring back, and the legs should move when lifted.
Refrigerating Defrosted Turkey: The turkey can be transferred to a sheet pan or roasting pan in the refrigerator for up to four days after defrosting.