Turkey Thawing Hacks Every Texan Needs To Know

Thanksgiving is this week, and everyone is already starting to prep for the feast on Thursday. I don't know about you, but for me, the hardest part is figuring out when to thaw the turkey so it will be ready to cook in time for the Thanksgiving meal. The good that came out of this problem is I found useful tips from a Butterball spokesperson to make all of our lives easier.

HOW NOT TO THAW YOUR TURKEY

Most people thaw their turkey in the sink or on the kitchen counter, but this can be quite dangerous. After two hours, bacteria can begin to grow on your turkey at an alarming rate. If not done right, this method can have a not-so-happy ending.

REFRIGERATOR THAWING

Butterball recommends always leaving the turkey in its original packing when using this method. You should place the bird breast-side up on a tray and refrigerate it for 24 hours for every 4 to 5 pounds. Let's say you have a 12-pound turkey, it is recommended to refrigerate for at least 3 full days.

COLD-WATER THAWING

This is the quickest method for thawing a turkey. You will have to submerge the packaged turkey in cold water and change the water every 30 minutes. This method thaws the turkey at about 30 minutes per pound. It is recommended to put the bird in a sink with cold water. It's crucial to change the water every 30 minutes to ensure the temperature remains low enough to keep the turkey out of the danger zone for foodborne illness.

IS MY TURKEY THAWED?

When your turkey is thawed, the legs and wings should move loosely when you open the package. When you remove the neck and giblets, they should come out easily and without any ice crystals. Once your physical signs look good you should check the turkey's temperature. Using an instant-read thermometer, it should read between 35°F and 40°F. If everything checks out then your turkey is properly thawed!