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Cornell University : Cornell Cooperative Extension
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| Yates Association |
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Thawing Frozen Foods |
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Meats, fish, shellfish, poultry and vegetables should not be thawed at room temperature. Bacteria capable of causing illness are common on these foods, and many bacteria on fresh food will still be present when food is thawed. The preferred method of thawing these wrapped foods is in the refrigerator, where the temperature of the food will not exceed 40 degrees F. Improper thawing may lead to illness. This method takes the longest, but is probably the safest. For turkey place the wrapped bird in refrigerator on a tray or in a pan to catch moisture that accumulates as it thaws, allowing 24 hours for every 5 pounds of bird. For example, a 20 pound bird would take approximately 4 full days and nights to defrost. Thawing sealed packages of foods quickly in cold water is an acceptable practice. Check the wrapping to make sure there are no tears or place in another plastic bag closed securely. Be sure the sink or pan is clean and disinfected and is large enough to hold the item to be thawed. Place it in cold tap water to cover. Every 30 minutes the water should be drained and fresh water added. It is a good idea to turn the bird over each time water is changed. This defrosting method will take about 1/2 hour for every pound of bird. Meats, fish, shellfish, poultry, and vegetables can also be thawed in a microwave oven. Since microwave ovens vary in what they can accommodate, check the manufacturer's instruction for the specific food that can be thawed in your oven, the minutes per pound, and the power level to use for thawing. Some microwaves recommend not thawing turkeys over 12 pounds in a microwave, because of the possibility of surface cooking taking place before the interior is defrosted. Once your turkey has thawed, remove the neck and giblets from the neck and/or body cavities. Wash the inside and outside of the turkey and the giblets in cold water and drain well. To prevent the spread of bacteria, wash your hands, utensils, sink and faucets before and after they have come in contact with the raw meat. Be sure to cook food promptly after thawing. Almost all vegetables to be cooked before serving may be taken directly from the freezer, unpacked, and then steamed, boiled or microwaved. Spinach and corn on the cob are better if first thawed for four hours in the refrigerator. Package directions should be followed for exact times. Pastries, breads and fruits may be thawed two to four hours at room temperature. Frozen, prestuffed turkeys should not be thawed before cooking. Frozen, unstuffed turkeys can also be cooked without being thawed. Other food may also be cooked while it is frozen. However, you'll need to cook food approximately 1 and 1/2 times longer than if it has been thawed. Cornell
Cooperative Extension Yates Association |
