How long does a turkey take to defrost?

Almost every Christmas cooking disaster starts here, because the defrosting time is far longer than people expect and there is no way to make up for a late start on the day. The arithmetic is worth doing a week ahead.

Safety

Step by step

1. Work out the timing from the weight.About 10-12 hours per kilogram in a fridge at 4°C. A 4kg bird needs around two days, 5kg about two and a half, 6kg three, 7kg three and a half. A colder fridge takes longer, not less.
2. Count backwards from when you will cook it.Not from Christmas Day generally — from the hour the bird goes in the oven. Then add half a day of margin, because an under-thawed turkey has no solution on the morning.
3. Make fridge space before it arrives.A large turkey occupies most of a shelf for three days. Work out where it is going before collection day, and clear the bottom shelf so nothing sits beneath it.
4. Put it on a deep tray on the bottom shelf.Thawing poultry releases a surprising amount of liquid. A deep tray catches it, and the bottom shelf means nothing below can be dripped on.
5. Leave it in its wrapping.Keep the packaging on while it thaws — it contains the juices. Remove the giblets as soon as the cavity is loose enough, since they slow the centre down.
6. Use cold water if you are short of time.In its sealed wrapping, fully submerged in cold water, changed every 30 minutes. Roughly 2 hours per kilogram. It must be cold water and it must be changed, and the bird has to be cooked immediately afterwards.
7. Never thaw at room temperature.The outside sits in the bacterial growth range for many hours while the middle is still frozen. This is the method that causes the illness, and it is also slower than people assume.
8. Check it properly before cooking.Reach into the cavity — it should be completely free of ice crystals and the legs should move freely at the joints. A soft-feeling breast is not sufficient evidence.
9. Handle the kitchen hygiene deliberately.Separate board, wash hands and anything the bird touched with hot soapy water, and do not rinse the turkey — washing raw poultry sprays bacteria across the sink and worktop.
10. Cook it within a day or two of thawing.Once thawed it is fresh raw poultry and keeps in the fridge for one to two days. Do not refreeze it raw.
11. Have a plan if it is still frozen.Cold water submersion for a few hours will often finish the job. Failing that, spatchcock or joint the bird once it is workable — it cooks far faster and more evenly in pieces.

Tips

• Buy fresh rather than frozen if fridge space or nerve is short. The premium is often less than the stress.
• Write the removal date and time on the calendar as soon as you buy the bird. It is the single most forgotten item of Christmas planning.
• A frozen crown or joint thaws in a fraction of the time of a whole bird and is worth considering for a smaller gathering.

Common mistakes

• Thawing on the worktop overnight — The outer layers spend many hours in the temperature range where bacteria multiply, while the centre stays frozen. It is both unsafe and slow.
• Assuming a soft exterior means it is thawed — The breast can feel yielding while the cavity is still solid ice. Reach inside and check for crystals, and check the legs move at the joints.

If it doesn't work

Questions people ask