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14-pound turkey: 7 hours of thawing in cold water. 16-pound turkey: 8 hours of thawing in cold water. 18-pound turkey: 9 hours of thawing in cold water. 20-pound turkey: 10 hours of thawing in ...
A: Allow at least 24 hours of thawing time for per 5 pounds of turkey, and always thaw the bird in the refrigerator in its original wrapping. Do not thaw the turkey at room temperature. A 15 pound ...
Avoid thawing your turkey at room temperature for this reason, as the outer parts of the turkey can warm up and fall within the danger zone, even while the interior remains frozen. This creates an ...
Change up: Change the water every 30 minutes, “as the turkey will drop the water temperature,” Woulfe says. Time it out: This method will take about 30 minutes per pound of turkey .
It is important that the water is cold so that the turkey stays at a safe temperature. ... You’ll need 10 hours to get a 20-pound turkey thawed out. A big, 24-hour turkey will need at least 12 ...
If you forget to thaw your turkey, place it in a clean sink in its original wrapper and fill the sink with cold water. Change the water every 30 minutes. A 12- to 16-pound turkey will take 6 to 8 ...
These environments are less controlled and can expose the turkey to the temperature danger zone (between 40° and 140°F), which is the prime environment for germs to grow. Even if the center of ...
Avoid leaving the turkey sitting on the counter or in the basement to thaw. The USDA warns it is unsafe to leave any frozen package of meat or poultry for more than two hours at room temperature.