How To Quickly Thaw Turkey in Cold Water
Learn how to quickly and safely thaw a turkey using cold water. Approved by the USDA. Plan on 30 minutes per pound. This method assumes a 15-pound turkey.
Yield: 15 pound turkey
Cost: $40
Equipment
- 1 Large stock pot or bucket
Materials
- 2 gallons water Adjust amount based on turkey size and pot.
Instructions
- Submerge in Water: Keep the turkey in its original packaging and submerge it in cold tap water, in a large stock pot, cooler, or in the sink, changing the water every 30 minutes to ensure it stays cold. ("Cold" is defined by 35-40 degrees F)
- Monitor the Thawing Process: Continually check the water to ensure it remains cold and change the water it as needed. Use an instant read thermometer to monitor. The water should ideally not exceed 40 degrees F.
- Cook: Cook the thawed turkey immediately, using your favorite method.
- Estimate the Time Appropriately: A 20-pound turkey will take about 10 hours to thaw using this method. This equates to 30 minutes per pound.
Notes
USDA Approved steps for microwave thawing. This is a last resort only - it is highly likely that you will just give up on turkey forever if you have to try and defrost a frozen turkey in a microwave. Buuuut, just in case:
- Remove Packaging: Take off any packaging, especially metal clips or ties.
- Set the Power Level: Use the defrost setting or set the microwave to 50% power.
- Rotate Regularly: Rotate the turkey several times during the process to ensure even thawing.
- Cook Immediately: Cook the turkey immediately after thawing because some areas of the turkey may become warm and begin to cook during microwaving.
