According to the USDA Food Safety and Inspection Service, there are proper ways to thaw a frozen turkey without exposing you or your guests to unnecessary bacteria. They suggest 3 methods: in the refrigerator, in cold water, or in the microwave.
- Their preferred method is to safely and slowly thaw the turkey in the refrigerator. Plan 1 day for every5 pounds.
- If you decide to use cold water, they recommend sealing the turkey in an air tight or leak proof bag. Submerge the turkey in cold water and change the water every 30 minutes.
- If you defrost the turkey in a microwave, you must then proceed to cook it right away. That is because parts of the turkey will inevitably cook during the defrost process.
You should never thaw turkey on a counter and always be mindful of handling uncooked meat.
They also suggest that the maximum time cooked turkey should be stored in the refrigerator as leftovers (provided it didn’t sit out on the table for hours and hours) is 3-4 days. In the freezer, up to 4 months is ok. If you’re going to reheat, don’t just warm the turkey meat. Heat it until it’s hot in order to kill off any bacteria.
Here is a link to the USDA Poultry Preparation Fact Sheet. It’s pretty helpful, actually.
{ 2 comments… read them below or add one }
Twitter: Maven
November 12, 2009 at 10:25 am
I swear to God, judging by the way my mother thawed her turkeys it’s a wonder we’re not all dead by now from the botulism.
Thanks for the tips!!
Maven´s last blog ..The Case of the Disintigrating Maxi Pad – or Why Some Things Should Never Be Purchased at the Dollarama
Twitter: beths_confusion
November 12, 2009 at 12:54 pm
The microwave thing kinda scares me I prefer the fridge method myself.
I’m starting to get really excited for Thanksgiving too…it’s all these food posts
beth aka confusedhomemaker´s last blog ..Homemade Books