By Rebekah Hall
U of A System Division of Agriculture
As families around the United States prepare for their Thanksgiving celebrations, practicing food safety guidelines when thawing the celebratory bird and storing leftovers can help ensure everyone stays safe and healthy.
Whether it’s roasted, braised or fried, the Thanksgiving turkey should be prepared with food safety as a top priority.
“Believe it or not, keeping your bird safe begins immediately after the grocery store checkout,” said Quad Whitson, extension culinary nutrition program associate for the University of Arkansas System Division of Agriculture. “Once a frozen turkey is purchased, you should take it home immediately and store it in the freezer. Frozen turkey should be kept where the temperature can be constantly monitored.”
Whitson said frozen meat or poultry should be left at room temperature for no more than two hours, or no more than one hour if the outside temperature is above 90 degrees Fahrenheit.
“If left out for longer, this allows food to enter the ‘temperature danger zone’ between 41 degrees F and 135 degrees F, where foodborne bacteria can rapidly develop and cause illness,” he said.
There are three methods experts consider safe for thawing a turkey: in the refrigerator, in cold water or in the microwave.
- Thawing in the refrigerator: If using this method, be sure to plan ahead. Allow 24 hours in a fridge set at or below 40 degrees F for every four to five pounds of bird. Place the turkey in a container to prevent juices from dripping onto other foods in the fridge and, ideally, thaw the turkey in the bottom portion of the fridge. A thawed turkey can remain in the fridge for one to two days before cooking. Turkey thawed using the refrigerator method can be refrozen without cooking, but there may be some loss in quality.
- Refrigerator thawing times
- 4 to 12 pounds: one to three days
- 12 to 16 pounds: three to four days
- 16 to 20 pounds: four to five days
- 20 to 24 pounds: five to six days
- Refrigerator thawing times
- Thawing using the cold-water method: Allow approximately 30 minutes per pound of turkey. Place the turkey in a leak-proof plastic bag to prevent cross-contamination and prevent the turkey from absorbing water. Next, submerge the turkey in cold tap water. Set a timer to ensure the water is changed every 30 minutes until the turkey is completely thawed. This prevents the water from warming up and reaching a temperature where bacteria can multiply. Turkey thawed by this method should be cooked immediately. After cooking, meat from the turkey may be refrozen.
- Cold water thawing times
- 4 to 12 pounds: two to six hours
- 12 to 16 pounds: six to eight hours
- 16 to 20 pounds: eight to 10 hours
- 20 to 24 pounds: 10 to 12 hours
- Cold water thawing times
- Thawing in the microwave: Follow the turkey producer’s instructions. Once the turkey has defrosted and thawed using the provided directions, plan to cook it immediately. Some areas of the bird may become warm and cook during microwaving. “Storing your turkey after having been partially cooked is not recommended,” Whitson said. “Partially cooking your turkey does not destroy all the bacteria, allowing the remaining bacteria to potentially multiply and cause foodborne illness while your turkey is in storage. Turkey thawed using this method must be cooked immediately to remain safe for consumption.”
Whitson said one can tell if their turkey has thawed completely by touching the breast meat, which should feel soft and not frozen; wiggling the legs or wings, which should move easily and not be stiff; or by measuring the temperature of the bird at the thickest part, which is typically the breast or thigh. This should read 30 to 40 degrees F when using a probe thermometer.
If preparing a turkey is too laborious, Whitson suggested making a pork roast, beef brisket, salmon or a Thanksgiving lasagna instead.
“For those looking for a vegetarian option or alternative, try Tofurkey, which is a plant-based roast modeled after a turkey, or a plant-based Wellington, often made with chickpeas or lentils,” he said.
Safely store leftovers
Whitson said concerns for food safety do not end once the food is cooked.
“You should also be mindful when serving and enjoying the food that you worked so hard on,” he said. “Discard any food left out at room temperature for more than two hours.”
In general, cold foods should be kept cold and hot foods should be kept hot.
“Keep cold foods at or below 41 degrees F, and keep hot foods held at or above 135 degrees F,” Whitson said. “Cold foods can be held in an ice bath, in a cooler with ice or ice packs, or stored in your refrigerator.
“Hot food can be held in the oven, chafing dishes, slow cookers or warming trays to keep warm,” he said. “Remember to check the temperature by using a thermometer every two hours for the most accurate temperature of your food.”
Foods that have been safely held within the appropriate temperature ranges can be stored for leftovers. Whitson said food should be placed in shallow containers and immediately put in the refrigerator or freezer for immediate cooling.
“Most leftovers remain safe in storage for three to four days,” Whitson said. “Always reheat leftovers to an internal temperature of 165 degrees F.”
For more information about food safety, visit the Food Safety page on the Cooperative Extension Service website.
To learn about extension programs in Arkansas, contact your local Cooperative Extension Service agent or visit www.uaex.uada.edu. Follow us on X and Instagram at @AR_Extension. To learn more about Division of Agriculture research, visit the Arkansas Agricultural Experiment Station website: https://aaes.uada.edu. Follow on X at @ArkAgResearch. To learn more about the Division of Agriculture, visit https://uada.edu/. Follow us on X at @AgInArk.
About the Division of Agriculture
The University of Arkansas System Division of Agriculture’s mission is to strengthen agriculture, communities, and families by connecting trusted research to the adoption of best practices. Through the Agricultural Experiment Station and the Cooperative Extension Service, the Division of Agriculture conducts research and extension work within the nation’s historic land grant education system.
The Division of Agriculture is one of 20 entities within the University of Arkansas System. It has offices in all 75 counties in Arkansas and faculty on five system campuses.
The University of Arkansas System Division of Agriculture offers all its Extension and Research programs to all eligible persons without regard to race, color, sex, gender identity, sexual orientation, national origin, religion, age, disability, marital or veteran status, genetic information, or any other legally protected status, and is an Affirmative Action/Equal Opportunity Employer.
