E. Coli, Campylobacter jejuni, Shigella, Salmonella, and Staphyloccocus aureus are just a few of the foodborne illnesses associated with turkey. While frozen, bacteria in turkey can't multiple, but once the turkey starts to thaw bacteria that existed before the turkey was frozen--will begin to spread.
According to the United States Department of Agriculture there are three ways to safely thaw a turkey: refrigerator thawing, cold water thawing and microwave thawing.
- Refrigerator Thawing. Place the turkey in a container, to trap the juices as it thaws; then put the turkey in a refrigerator that is set for 40 degrees
Fahrenheit or below. The Turkey should thaw in the refrigerator for 24 hours for every four to five pounds of turkey. For example, if the turkey is nine pounds then it needs to thaw in the refrigerator for two days.
- Cold Water Thawing. Turkey should be placed in a leak-proof plastic bag and submerged in cold tap water. Turkey should soak for 30 min for every pound, and water should be changed every 30 minutes.
- Microwave Thawing. Microwave oven manufacturer's instructions should be followed, and the turkey should be cooked immediately after microwave thawing.
After thawing a turkey (in the refrigerator or in cold water) it can safely remain in the refrigerator for 1 to 2 days before cooking. Turkey should then be cooked thoroughly to further decrease the risk of contracting foodborne illness. Be sure to use a thermometer to verify that the turkey has reached a minimum internal cooking temperature of 165 degrees Fahrenheit throughout
For more information visit the U.S. Department of Agriculture web site at:
www.usda.gov