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Time needed to
thaw turkey
Thawing a turkey should be done with food safety in mind.
It is safest to avoid the conditions that are favorable for the growth of harmful bacteria, said Virginia Tech Extension specialist in foods and mi-, trition, Jo Anne Barton.
Here are the recommended ways to get the turkey ready for cooking.
Leave the turkey in its original plastic wrapper and place it on a tray in the refrigerator. Allow about 24 hours for each five pounds of turkey to thaw. That is nearly three days for a 15-pound bird.
If the turkey was not taken out of the freezer in time to use this method, or if there isn’t space in the refrigerator, there is another safe way, Barton said.
Leave the turkey in its original plastic wrapper. Cover it with cold water and change the water frequently. This method takes about half an hour per pound or almost eight hours for a 15-pound bird.
“Refrigerate or cook the turkey v as soon as it is thawed,” said Barton.
If a meat thermometer is to be used during the cooking, place it in the thick part of the thigh so that it is in about the center of the meat and — not touching a bone, said Barton, a member of the faculty of Virginia Tech’s College of Human Resources.
Place the turkey in an oven at 325 to 350 degrees Fahrenheit for the length of tune recommended based on the weight or until the internal temperature is 185 degrees Fahrenheit.
Keep the temperature of the oven at between ^ to 850 degrees. If the t«mpersture<hwpe below that, / iTcreatee conditions that permit bac- ' teria to grow.
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