How to Thaw a Frozen Turkey Safely (and When to Start)

The most common Christmas turkey mistake happens days before the cooking: taking it out of the freezer too late. The Food Standards Agency advises defrosting in the fridge, and that takes far longer than most people expect.

How long it takes

The FSA says to allow around 10 to 12 hours per kg in the fridge, and that a large turkey of 6 to 7 kg could take as much as 4 days to defrost fully.

Work backwards from when you plan to cook it, and add a margin: a fridge that is opened often over Christmas runs warmer and slower.

How to defrost it

• Keep it in its wrapping, in a covered container big enough to catch the drips, on the bottom shelf of the fridge.
• Keep it away from ready-to-eat food, so raw juices cannot drip onto anything.
• Check the fridge is at 5°C (41°F) or below.
• Do not defrost it at room temperature.

Is it fully thawed?

There should be no ice crystals in the cavity, and the legs should move freely. Take out the giblets as soon as you can. Once defrosted, the FSA advises cooking it within 24 hours.

Making room

Clear the bottom shelf the day before it comes out of the freezer. Drinks, vegetables and anything sealed can go into a cool box or somewhere cold for a few days (see the Christmas larder checklist).

Then follow our roast turkey recipe, and check it with a meat thermometer.

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