Add a Comment

Turkey Tips: Buying and Thawing a Turkey

By: Allrecipes Staff

Want some tips on how to pick out and how to thaw a turkey? We've got helpful hints for getting your meal off to a great start.

How to Buy a Turkey

Things to think about:

Size. Count on 1 to 1 ½ pounds of turkey for each guest, depending on whether you want plenty of leftovers or just a few. You can also choose to buy two medium-sized turkeys rather than one giant one, to cut the cooking time. This also allows you to cut one turkey for serving while the whole bird is displayed on the table.
Fresh or Frozen? This depends on your needs. A fresh turkey costs more but doesn't need thawing. Some butchers also offer “heritage” breeds of turkey. (You should buy it no more than one or two days ahead of time--it's best to order in advance from your butcher or grocery store meat department). Frozen turkeys are less expensive and available year-round, but must be thawed before cooking.

How to Thaw a Turkey

There are two safe methods for thawing a turkey:

In the refrigerator. This is the preferred method, but can be difficult to arrange with a fully stocked fridge. Clear some space and allow one day for every 5 pounds of meat: a 15-pound turkey will require three days to thaw thoroughly.
Submerged in cold water. Using your sink or a bucket, keep the turkey in its original wrapper and make sure it is completely covered with cold water. You may need to cover the turkey with a plate and place some heavy cans on top of it to keep it totally submerged. It is vital for the sake of safety that you change the cold water every 30 minutes. Using this method, it will take approximately 30 minutes per pound to thaw a turkey.

It is also possible to use a combination of the two methods--use the fridge for the first two days of thawing, and the sink on the day before Thanksgiving, when the refrigerator fills up with other holiday dishes.

Read answers to the most frequently asked Thanksgiving cooking questions.

Want to Save This Article to Your Recipe Box?

It's easy. First, copy the article's web address (Url). Then click My Recipe Box at the top right corner of this page. Click Weblink at the top of your Recipe List and paste the Url in the space provided. Then click "Continue" and follow the directions.

Comments

Add a comment

Holly56

Oct. 15, 2009 9:27 am

"You can also choose to buy two medium-sized turkeys rather than one giant one :snip:" If I'm serving a large crowd, I always go the two turkey route, tho I usually buy the two smallest turkeys in the store. Extra stuffing cooked in the bird, extra dark meat and extra gravy. yummy I cook one the day before, as it actually reheats well in the microwave or can be set aside to be used to make sandwiches (traditional second "meal" while watching football after the big sit down event.) Smaller birds tend to be more moist and tender and tho I always "overcook" them, I've yet to make any that have been dry and/or tough. My test for done is a light tug on a leg. If it falls off the turkey is done, specially if the thigh falls off too. I've done the slow roast at 325 degrees, but have also cooked them with a roaster cover on at 425 degrees. A little water (1/2 cup) in the covered roaster adds an aspect of some steaming to the cooking process. I cook it with the cover off for the last half hour *if* it's not quite brown enough, tho it is rarely necessary, as the higher heat tends to brown it even while it's covered. I make whole turkeys about 4 times a year, starting over 30 years ago, so have had a lot of practice.

Add a comment