How far ahead of time do you thaw out a turkey before you cook it?!
Answers: The turkey in my freezer weights 14.56 pounds. We have to have our dinner on a Wednesday. What day of the week should I move it to the refridgerator? Thanks!
THAWING A FROZEN TURKEY
Whether you have 4 days or 12 hours, you can safely thaw your frozen turkey without risking bacterial growth. Thawing your turkey in the refrigerator is the preferred method for safety reasons, but you can also thaw it in cold water. The thing to remember about both methods is that they keep your turkey cold while thawing - the key to preventing excessive bacterial growth.
And, no matter which method you select, cook the turkey promptly after thawing.
Thawing In the Refrigerator
The following chart shows how long it will take to thaw turkeys of various sizes in the refrigerator. Simply place the turkey in its original wrap on a tray or in a pan to catch moisture that accumulates as it thaws.
Thawing Time In The Refrigerator
Whole Turkey
8 to 12 pounds 1 to 2 days
12 to 16 pounds 2 to 3 days
16 to 20 pounds 3 to 4 days
20 to 24 pounds 4 to 5 days
Pieces of Large Turkey
half, quarter, half breast 1 to 2 days
Thawing In Cold Water
If it's the day before you plan to serve your turkey and you just remembered that it's still sitting in the freezer, don't despair. Check the wrapping to make sure there are no tears, and simply place the bird in its unopened bag in the sink or in a large container and cover it with cold water. If the wrapping is torn, place the turkey in another plastic bag, close securely, and then place in water. You will need to change the water frequently to assure safe but effective thawing. The National Turkey Federation recommends every 30 minutes as a rule of thumb.
Thawing Time In Cold Water (Whole Turkey)
8 - 12 pounds 4 to 6 hours
12 - 16 pounds 6 to 9 hours
16 - 20 pounds 9 to 11 hours
20 - 24 pounds 11 to 12 hours
Thawing In A Microwave Oven
A turkey can also be thawed in a microwave oven. Since microwave ovens vary in what they can accommodate, check the manufacturer's instruction for the size turkey that will fit in your oven, the minutes per pound, and the power level to use for thawing.
More Pointers On Thawing
Again, remember that frozen, prestuffed turkeys should NOT be thawed before cooking. Frozen, unstuffed turkeys can also be cooked without being thawed. See instructions under "Other Cooking Methods."
If necessary, you can refreeze a partially thawed turkey as long as ice crystals are still visible in the cavity and the neck and giblets remain frozen. However, keep in mind that thawing and refreezing can affect the juiciness and flavor of the turkey.
You may be wondering why thawing your turkey on the kitchen counter isn't recommended. The reason is that room temperatures fall within the danger zone of 60F to 125F that promotes active growth of bacteria. Left on a kitchen counter, a frozen turkey will thaw from the outside in. As its surface warms, bacteria multiply. In the time that elapses while the turkey is thawing, the surface bacteria could multiply to dangerous levels. You can't rely on cooking to destroy all bacteria. Some food poisoning organisms produce toxins that withstand heat.
Tuesday or on Tuesday night fill the sink with cold water and let it sit over night
(still in the wrapper!) Its should be thawed by the next morning.=]
How To Thaw A Frozen Turkey
Never thaw a frozen turkey at room temperature!! Thawing a turkey in the microwave is not recommended! Use one of the following methods instead:
REFRIGERATOR
This is the best way! Leave the turkey in its original bag, set it in a pan, and put it in the refrigerator. It takes about 4 hours per pound -- two or three days for an average size turkey.
COLD WATER
If you're in a hurry you can use this method. Leave the turkey in its original bag, put it in the sink, and cover it completely with COLD water. Either leave the water running slowly or change it every half hour. This method takes about 30 minutes per pound, or 6-9 hours for an average size turkey.
Once thawed, the turkey must be used within seven days. Keep it cold in the refrigerator until ready to roast.
14 pounds / maybe 1/2 hour each pound in warm water in refriderator not freezer..if you have to maybe an additional 1/2 in micro wave at half power??? then in oven it goes pre-heated...with patotoes,carrots and cellery...and a little seasoning to boot..
I would move it to the refrigerator Sunday evening or Monday morning. It will keep in the refrigerator for that length of time.