How to defrost a frozen turkey

The USDA recommends defrosting frozen turkeys in the refrigerator as the safest method. This approach requires planning ahead due to the time involved, based on the turkey's weight. Here's how to do it:.

1. Keep the turkey in its original packaging and place it on a large tray in the refrigerator. You may need to adjust the shelves to accommodate the turkey. For guidance tailored to your fridge, consult our guide on adjusting bins, shelves, and drawers.
   
2. Thawing time depends on the turkey's weight: allocate one day for every 4-5 pounds. For instance, a 16-pound turkey requires about four days to thaw.
3. Regularly check the turkey during this period to ensure it's thawing properly.
4. Once thawed, the turkey can remain in the fridge for an additional 2-3 days before cooking. To avoid spoilage, do not keep it longer.

Note: Seeking information on defrosting your refrigerator due to frost accumulation? Refer to our comprehensive troubleshooting guide.

If short on time, the cold water method is a faster alternative for thawing your turkey:

1. Fill a clean sink or container with cold water. Ensure the turkey, still in its original packaging, is submerged entirely.
2. Calculate thawing time based on the turkey's weight, allowing 30 minutes per pound. A 16-pound turkey, therefore, requires approximately 8 hours.
3. Refresh the water every 30 minutes, checking the turkey's progress.

When time is of the essence, using your microwave's defrost function can be a viable option:

1. Remove the turkey's packaging and place it on a microwave-safe dish.
2. Use the defrost setting, adjusting the time according to the turkey's weight, approximately 6 minutes per pound.
   
3. Throughout defrosting, rotate and flip the turkey to ensure even thawing.
4. Once defrosted, proceed with cooking immediately.