There are several ways of thawing a turkey for your Thanksgiving meal. It is best to thaw turkey in the refrigerator to prevent bacterial growth. The slow thawing of frozen foods allows for minimum growth of bacteria, which can cause foodborne illness.

The USDA recommends allowing 24 hours for each 4-5 pounds in a refrigerator at 40 degrees or lower. Once the turkey is thawed, it can be left in the refrigerator for 1-2 days before cooking. The turkey should be kept in its original sealed packaging until thawed. Place in a shallow container on the bottom shelf to collect juices.

Cold water thawing is a quicker process, but potential for cross-contamination is much greater. In addition to its original packaging, the turkey should be put in a leak-proof plastic bag to prevent cross-contamination and absorption of water. Fill the kitchen sink, not the bathtub, with cold water and submerge. The water should be changed every 30 minutes for every pound (to prevent bacteria growth) until the turkey is thawed. Once defrosted it must be cooked immediately.

Thawing in the microwave requires a small-enough turkey. Unwrap and place in a microwave-safe container. Using the defrost setting, follow the instruction manual for minutes per pound. Once thawed, it needs to be cooked immediately.

It is not recommended to store partially cooked food since it allows for bacteria growth.

Following these practices are efficient ways to prevent and avoid foodborne illness. Make this Thanksgiving holiday memorable for all the right reasons.

For more information about Texas A&M AgriLife Extension Family and Community Health programs, contact Claudann Jones, Smith County Extension Agent for Family and Community Health at 903-590-2980 or email at cmjones@ag.tamu.edu. Like our Facebook page: Texas A&M AgriLife Extension Service Smith County. Stay well and stay safe.