Thawing of poultry must be done carefully if it is to be done safely. Improper thawing can allow enteric pathogens contaminating the surface to proliferate to dangerous levels.
Thawing can be done:
(1) in the refrigerator, which is very slow
(2) in the microwave, which may not be suitable for large birds
(3) in cold water
When thawing in cold water:
(1) place the poultry in a water-tight plastic bag
(2) change the water regularly with cold water
Thawing Method
Time to Thaw a Large Poultry Item
refrigerator
24 hours for every 4-5 pounds (4.8 to 6 hours per pound)
cold water
30 minutes per pound
Once poultry has been completely thawed:
(1) it should be completely cooked
(2) it can be kept refrigerated for a day or two before being cooked
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