If you forget to pull the turkey out of the freezer in time, don’t try to speed up the thawing process by leaving it on the counter or even in a cool garage or porch. Bacteria can multiply quickly when food sits at temperatures between 40°F and 140°F for longer than 2 hours. Parts of a thawing bird may reach this “danger zone” long before the entire turkey has defrosted, according to the USDA.
Instead, thaw it in cold water, the USDA advises. Leave it in its wrapping and then submerge it in a large container or sink filled with cold water. Allow about 30 minutes per pound—so about 8 hours for a 16-pound bird—and change the water every 30 minutes. You should be ready to cook the turkey immediately after it has thawed.
No time for that process? You can safely roast a frozen turkey; it will just take about 50 percent longer to cook. Don’t forget to carefully remove the giblets bag from the inside of the turkey about 2 hours into cooking.
