Turkeys must be kept at a safe temperature during “the big thaw.” While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again.
Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer. Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored.
A package of frozen meat or poultry left thawing on the counter more than 2 hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the “Danger Zone” between 40 and 140 °F — at a temperature where foodborne bacteria multiply rapidly.
There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.
Can I Leave My Frozen Turkey Out Overnight? A Cautionary Tale
As Thanksgiving approaches, many of us are deep into planning our holiday meals. The centerpiece, of course, is often a beautifully roasted turkey. However, before you can baste, stuff, and cook that bird to golden perfection, you first have to thaw it out. And that’s where many of us run into trouble.
In my family, leaving the frozen turkey on the counter overnight to thaw was a long-held tradition “It’s how we’ve always done it,” my grandmother would declare But as I’ve learned more about food safety over the years, I’ve come to realize that just because something’s tradition doesn’t mean it’s a good idea.
So can you actually leave a frozen turkey out overnight to thaw? After extensive research, my conclusion is a hard no. Here’s a deep dive into why thawing your turkey on the counter is risky business.
The Dangers of Leaving a Frozen Turkey Out Overnight
I know it seems harmless enough to stick that rock-solid bird on the kitchen counter before bed. But leaving a frozen turkey out for hours at room temperature can actually breed bacteria and make you and your guests sick.
Here’s the science behind it:
-
Between 40°F and 140°F is known as the “danger zone” for bacterial growth. As the frozen turkey begins to thaw on your counter, the outer layers will enter the danger zone long before the inner layers even begin to defrost. This temperature imbalance creates ideal conditions for bacteria like salmonella to multiply rapidly.
-
Even worse, the still-frozen interior can prevent heat from penetrating fully into the turkey. So even if you pop it in the oven straight from the counter, the center could still be icy — another bacterial breeding ground.
-
You can’t see, taste, or smell dangerous bacteria like salmonella. So you’ll have no idea if letting that turkey hang out overnight has compromised its safety until your guests start getting sick. And that’s a recipe for disaster.
The Safest Ways to Thaw a Frozen Turkey
Okay, so overnight counter-thawing is out. But how should you thaw your frozen bird? Here are a few safe methods recommended by the USDA:
In the refrigerator: This is hands-down the safest approach. Place your wrapped turkey — still in its original packaging — in a container to catch any drips. Allow about 24 hours of fridge-thawing for every 4 to 5 pounds. A 16-pounder would need around 4 days.
In cold water: Submerge your wrapped turkey in a sink full of cold tap water, changing the water every 30 minutes. Estimate 30 minutes of thawing time per pound. This thaws the bird quickly, but cook it immediately after.
In the microwave: Follow all manufacturer instructions, thawing your turkey for several minutes per pound. This can lead to uneven cooking, so you need to cook it right away after thawing.
The Takeaway: Don’t Take Risks with Food Safety
Look, leaving the turkey out on the counter may seem like an easier option before that big feast. But it’s just not worth the risk. The safest route is thawing in the fridge, which just requires a bit of advance planning. Or you can thaw in cold water if you’re really pressed for time.
I know it can be hard to shake traditions, even misguided ones like overnight counter-thawing. But food poisoning is one holiday gift you definitely don’t want to give. So please learn from my mistakes — skip the temptation to thaw on the counter, and stick to safer methods. Because when it comes to food safety, it’s better to be safe than sorry. Your gut will thank you!
Call Our Hotline For help with meat, poultry, and egg products, call the toll-free USDA Meat and Poultry Hotline:
Turkeys must be kept at a safe temperature during “the big thaw.” While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again.
Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer. Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored.
A package of frozen meat or poultry left thawing on the counter more than 2 hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the “Danger Zone” between 40 and 140 °F — at a temperature where foodborne bacteria multiply rapidly.
There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.
When thawing a turkey in the refrigerator:
- Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below.
- Place the turkey in a container to prevent the juices from dripping on other foods.
Whole turkey:
- 4 to 12 pounds — 1 to 3 days
- 12 to 16 pounds — 3 to 4 days
- 16 to 20 pounds — 4 to 5 days
- 20 to 24 pounds —5 to 6 days
A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.
Allow about 30 minutes per pound.
First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product.
Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.
- 4 to 12 pounds — 2 to 6 hours
- 12 to 16 pounds — 6 to 8 hours
- 16 to 20 pounds — 8 to 10 hours
- 20 to 24 pounds — 10 to 12 hours
A turkey thawed by the cold water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.
Follow the microwave oven manufacturers instruction when defrosting a turkey. Plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldnt have been destroyed.
A turkey thawed in the microwave must be cooked immediately.
Can you leave a turkey out to thaw overnight?
FAQ
Is a frozen turkey still good if left out overnight?
No, frozen meat should not be left out at room temperature overnight. When meat is left out, it can enter the “danger zone” (between 40°F and 140°F or 4°C to 60°C), where bacteria can multiply rapidly.
Can I leave a frozen turkey out overnight on the counter?
“Don’t leave your turkey out overnight to thaw, and don’t leave it on the counter for hours,” Shumaker says. “Thawing the bird at room temperature means the outside of the turkey will get much warmer than the inside of the turkey, which allows microbes to reproduce rapidly.
Is it safe to thaw a turkey in the sink overnight?
It is perfectly fine. I always let the turkey sit in the sink overnight a few days before Thanksgiving, so that it can thaw.
What if turkey is not thawed the night before?
“Actually, from a food safety standpoint it’s safer to cook the turkey when it’s still frozen. A frozen turkey will not spread raw juices around the kitchen, will not waste water as you try to thaw it and will produce an excellent and juicy cooked product.”
Can you leave a frozen turkey out overnight?
While it may seem convenient, leaving a frozen turkey out on the kitchen counter overnight is not recommended. Here’s why Bacteria growth: Between 40°F and 140°F is considered the “danger zone” for bacterial growth. A frozen turkey left out overnight will likely reach these unsafe temperatures.
What happens if you leave a Turkey out overnight?
Leaving a turkey out overnight can create an environment conducive to bacteria growth. When the turkey is thawing at room temperature, the outer layer can reach temperatures that allow bacteria to thrive, while the inner portions remain frozen. This uneven thawing can lead to food safety hazards.
Can you eat a turkey if left out overnight?
The answer is **no**, it is not safe to eat a turkey that has been left out at room temperature for more than two hours. Leaving the turkey out overnight allows bacteria to grow rapidly, posing a risk of foodborne illness. Here’s what you need to know about leaving your turkey out overnight to thaw and answers to some frequently asked questions: 1.
Can You Thaw a turkey overnight?
Thawing turkey overnight on the counter puts it at risk of temping in the “danger zone” (40°F – 140°F), potentially dangerous bacteria can grow rapidly. Unfortunately, you cannot see, smell, or taste that bad bacteria. You’ll only know it was there after everyone who eats the turkey is experiencing an upset stomach, or worse.
Can you eat a frozen turkey thawed on the counter?
A frozen turkey left out overnight will likely reach these unsafe temperatures. Can’t monitor temperature: When thawing on the counter, you can’t monitor the temperature or ensure it stays out of the danger zone. So while nothing bad may seem to happen, the unseen bacterial growth makes eating a turkey thawed on the counter an unsafe risk.
What happens if you leave a frozen turkey thaw at room temperature?
Leaving a frozen turkey to thaw at room temperature for an extended period allows bacteria like salmonella to rapidly multiply on the turkey’s surface. This bacteria can cause severe food poisoning. As few as one bacterial cell multiplying to 10,000 cells in just 8 hours – and that can happen at temperatures between 40°F and 140°F.