Safely thawing your frozen turkey is one of the most important steps in your meal prep. Watch Christopher demonstrate our two recommended thawing methods:
- Refrigerator thawing is preferred and the least labor-intensive but requires more time.
- Cold water thawing takes less time but requires more attention.
Regardless of which turkey thawing method you choose, never thaw a turkey at room temperature. If you’re running low on time, try a Fresh Whole Turkey—they’re just as delicious and require little prep.
- Thaw turkey breast side up, in an unopened wrapper on a tray in the fridge (40 degrees F or below).
- Allow at least 1 day of thawing for every 4 lbs of turkey.
- Keep turkey in original wrapper and place on tray.
- Use turkey within 4 days after thawing.
Cold Water Thawing
- Thaw turkey breast side down, in an unopened wrapper, with enough cold water to cover your turkey completely.
- Change water every 30 minutes and if turkey cannot be completely covered, rotate every 30 minutes to keep the turkey chilled.
- Estimate a minimum thawing time of 30 minutes per lb of turkey.
For the best flavor, you should use our products by their use-by date. However, if you’re unable to cook the food by then you can save it for later by safely freezing it with these instructions:
- Freeze the product before the use-by date.
- Thaw using the Refrigerator Thawing or Cold Water method above.
- Consume product within 2-4 days of thawing.