Safely thawing your frozen turkey is among the most crucial steps in your meal prep. Clock Christopher show our two recommended thawing methods:

Refrigerator thawing is preferred and also the least labor-intensive but requires more time.Cold water thawing takes less time but requires an ext attention.

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Regardless of which turkey thawing an approach you choose, never ever thaw a turkey in ~ room temperature. If you’re running low on time, try a Fresh totality Turkey—they’re just as delicious and also require little prep.


Frozen whole Turkeys and also Frozen totality Turkey Breasts should be thawed prior to cooking. Because that the ideal results, follow among these thawing methods:

Refrigerator Thawing

Thaw turkey chest side up, in one unopened wrapper ~ above a tray in the refrigerator (40 levels F or below).Allow at the very least 1 day of thawing because that every 4 lbs that turkey.Keep turkey in initial wrapper and also place on tray.Use turkey within 4 work after thawing.

Cold Water Thawing

Thawturkey breast side down, in one unopened wrapper, with sufficient cold water come cover her turkey completely.Change water every 30 minutes and also if turkey cannot be completely covered, rotateevery 30 minute to keep the turkey chilled.Estimate a minimum thawing time of 30 minutes per lb of turkey.

A s turkey might be kept in the frozen refrigerator (40 degrees F or below) approximately 4 days prior to cooking.

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how Long come Thaw?

Some assets are made to walk from freezer to the oven, skillet or grill without thawing. Be certain not to thaw our:

Frozen Stuffed totality TurkeysFrozen all set to Roast breast RoastsFrozen ready to Roast Boneless Roasts

For the best flavor, you should use our products by your use-by date. However, if you’re can not to cook the food by then you deserve to save the for later by safely freeze it v these instructions:

Freeze the product before the use-by date.Thaw making use of the frozen refrigerator Thawing or Cold Water an approach above.Consume product in ~ 2-4 work of thawing.



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