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The turkey is done when the internal temperature reaches 165 degrees in all areas — breast, legs and thighs. Let it rest for at least 20 minutes or longer before carving for easier slicing.
14-pound turkey: 2 to 3 days of thawing in the refrigerator. 16-pound turkey: 3 to 4 days of thawing in the refrigerator. 18-pound turkey: 3 to 4 days of thawing in the refrigerator. 20-pound ...
Take a dip: Submerge your turkey fully, breast side down, in cold water (not hot!). Change up: Change the water every 30 minutes, “as the turkey will drop the water temperature,” Woulfe says.
Turkey Size. How long to thaw? When to start thawing. 4-12 pounds. 1 to 3 days. Monday, Tuesday, or Wednesday. 12-16 pounds. 3 to 4 days. Sunday or Monday. 16 to 20 pounds
The number one question the Butterball Turkey Talk-Line fields every year is how long it takes to thaw a turkey. ... At five hours, the turkey temped at 160°F in the breast and 165°F in the thigh.
Thawing the Turkey Ahead of Time. The best way to thaw a turkey is to leave the bird breast side up in the fridge on a rimmed baking sheet (to catch any juices). The basic rule of thumb is for ...
A 16-pound turkey will need about 8 hours of cold-water baths. You’ll need 10 hours to get a 20-pound turkey thawed out. A big, 24-hour turkey will need at least 12 hours of cold-water bathing.
You can factor about one full day in the refrigerator per four pounds of frozen turkey. That means you should start thawing a 12-pound turkey about three days before the big day, and so on. Here ...