Thawing Frozen Foods Safely
Bacteria multiplies at room temperature. For good health reasons it is much safer to thaw food in your refrigerator. Here are some other methods you may safely try.
Thawing frozen foods at room temperature isn't a good idea because as the foods thaw, bacteria begin to grow and multiply at the warmer temperatures. It's best to thaw frozen foods in the refrigerator where the temperature is low enough to prevent the growth of bacteria. Thawing time in the refrigerator will vary, but foods may be cooked without thawing.
If you need to thaw poultry in a hurry
It's best to use cold tap water. Leave the original wrapper on the bird and submerge it in cold water, changing the water often, until the poultry thaws.
It takes turkeys 3 to 4 days to thaw in the refrigerator, but you can thaw turkey safely at room temperature by wrapping it in a double layer of large grocery bags. Simply place one grocery bag inside the other and place the turkey in its original wrapper inside the bags; close ends completely. You could also use several thicknesses of newspapers tied around the turkey with string. An 8 - 10 pound turkey should thaw in 10 to 12 hours.
Microwave defrosting is another choice.
Just follow the recommended procedures, because food can start cooking while it is defrosting. Among the recommended procedures are these suggestions.
- Read manufacturer's recommendations for defrosting.
- Turn and rotate foods that can't be stirred.
- Separate pieces of food, such as chicken, as soon as pliable.
- Let large items stand in the microwave to finish defrosting.
- Cover foods with waxed paper during defrosting. This promotes even heat distribution.
For more information on thawing frozen foods safely, contact your local county Extension office.
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