""For the cold water method, leave the turkey in its original wrapping and submerge it in a sink (or container) full of cold water. It is important that the water be cold so that the turkey stays at a safe temperature. You should change the water every 30 minutes. Empty out the water and replace it with fresh cold water. With this method, allow 30 minutes of defrosting time per pound, so a 16-pound turkey will take 8 hours to thaw"
"Every four to five pounds of turkey will require 24-hours of thaw time in the refrigerator, according to the USDA. "If your turkey weighs 16 pounds, it will take about four days to thaw. Once thawed, the turkey is safe for another two days, so you can start thawing it six days before Thanksgiving (the Friday before Thanksgiving)," recommends the USDA. Thawing your turkey in the refrigerator is the safest method because the turkey will thaw at a consistent, safe temperature, USDA says."
Three safe thawing methods are refrigerator, cold water, and microwave. Refrigerator thaw requires about 24 hours per 4–5 pounds and yields a turkey that remains safe to cook for two additional days after thawing. Cold-water thaw requires leaving the turkey in its original wrapping, fully submerging it in cold water, changing the water every 30 minutes, and allowing about 30 minutes per pound; cook immediately after thawing. Microwave thaw requires confirming microwave size and settings, removing outer wrapping, placing the turkey on a microwave-safe dish, using the defrost function by weight, rotating and flipping during thawing, and allowing roughly six minutes per pound; cook immediately.
Read at ABC7 Los Angeles
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