The fastest way to thaw a turkey, according to Butterball

Thanksgiving is just around the corner and that means it’s time to start planning for the big celebration. If you’re like many home cooks, defrosting and cooking the turkey can be two of the most stressful parts of holiday preparation. Luckily, Charla Draper, a nationally recognized Butterball spokesperson, is here to share her top tips for the quickest, safest way to thaw your Thanksgiving turkey. With more than 15 years of experience at Butterball’s Turkey Talk-Line, she knows a thing or two about serving the best bird. So if you can trust anyone on this topic, you can trust Draper. With her instructions, you can say goodbye to turkey panic and enjoy juicy, perfectly cooked poultry.

The only two ways to thaw a frozen turkey

Draper states that these are the two safest methods Refrigerator is defrosting and the Cold water method.

Defrosting the refrigerator

To thaw in the refrigerator, Butterball recommends leaving the turkey in its original packaging, placing it breast side up on a tray, and letting it hang in the refrigerator for 24 hours per 4 to 5 pounds of turkey. So if you have a 12 pound bird, that means it needs to stay in the fridge for at least three full days.

Cold water method (fastest)

The cold water method, on the other hand, involves submerging the packaged turkey in cold water and changing the water every 30 minutes. This method is much quicker, defrosting the turkey at a rate of about 30 minutes per pound. If you are short on time, the cold water method is the right choice. Draper recommends placing the turkey in a sink of cold water (you can also use a clean cooler or bathtub in a pinch). Whatever vessel contains your bird, “you will do it.” need changing the water every 30 minutes,” notes Draper. This should not be taken lightly. Keeping the water low ensures that the turkey doesn’t end up in the danger zone of a food-borne illness.

What are the signs that a turkey is completely thawed?

There are physical and temperature signs and you should check both to make sure your turkey is completely thawed. As for physical signs, Draper says, “When you open the turkey package, the legs and wings should move freely.” She adds, “When you remove the neck and giblets, they should come out easily and there should be no ice crystals located in the body cavity.” If your physical signs look good, check your turkey’s temperature with an instant-read thermometer. “The thermometer should read between 35°F and 40°F as the turkey thaws,” explains Draper. If your signs are clear, you’re good to go. If the turkey is still not done, return it to the refrigerator to thaw.

What happens if my turkey is only partially thawed?

Of course, life doesn’t always go as planned and sometimes the turkey just doesn’t want to thaw in time. Rest assured, if you have a partially frozen bird on your hands, there are still ways to salvage the situation. If you don’t have time to put it back in the fridge, Draper points out may still cooking it. However, she insists that you need to use a meat thermometer to ensure the meat is cooked to the right temperature. “If the turkey registers a temperature of 165°F in the thigh, the turkey is food safe,” she says. It probably won’t be the juiciest or tastiest bird, but it’ll work in a pinch. “For the best eating quality,” she adds, “Butterball recommends cooking until the thigh reaches 180°F” and the breast reaches 170°F. If the bird is not thawed sufficiently, this could mean that the breast is overcooked. But sometimes the best solution is the only one available.

If you completely forgot to thaw your turkey – this happens! – Draper says you can cook a frozen turkey “in a pinch.” She notes that it takes about 50% longer than a thawed bird. For example, she says, “A frozen 12-pound turkey would cook for four and a half to five hours.” When the same 12-pound turkey (unstuffed) is thawed, it typically takes three to three and a half hours at 325°F. When in doubt, check out Butterball’s cooking calculator.

What is the biggest mistake home cooks make when defrosting?

“Home cooks often shorten the time it takes to thaw a turkey,” warns Draper. Some turkeys may take up to a week to thaw completely. Going back to the two tried-and-true methods, she recommends following the golden rule of 30 minutes of defrosting time per pound of turkey for cold water defrosting and allowing a full day per 4 pounds of turkey for refrigeration defrosting. So you need to know how heavy your turkey is. Then you have to decide which method you want to work with and give yourself enough time. This guide will also help you with some other major turkey mistakes.

How and where to store a thawed turkey

The refrigerator is a prime item during the holidays. But unfortunately, a thawed turkey should stay in the fridge to be on the safe side. Draper recommends storing it breast side up on a tray and in its original packaging. “Once it’s thawed, you should plan on cooking it within four days,” she adds.

The conclusion

Thawing turkey can feel like an absolute minefield, but Draper and Butterball’s expert advice can be a game-changer. You can approach the holiday season with much more confidence knowing that you have the safest defrosting methods in your pocket: refrigerator defrosting and the cold water method. If you’re in a hurry, the quickest way to thaw your turkey is to use the cold water method. We’re keeping our fingers crossed that your Thanksgiving will be much more relaxing and enjoyable if you can plan ahead and follow Butterball’s tips.

So if you have a frozen turkey on your hands, don’t panic! Just save this story to your bookmarks so you can easily channel your inner Butterball Pro. Otherwise, the same simple rules apply: take enough time and use safe defrosting methods. Before you know it, you’ll have a perfectly cooked, juicy bird that will be the star of your Thanksgiving feast. Happy (stress-free) holidays!