How to Thaw Meat and Poultry Safely

Do you thaw meat or poultry by sitting it on your counter or in the sink? If you do, you could be putting you and your family at risk for getting a foodborne illness. It is important to select a safe thawing method. If you are in a hurry, it is safe to cook foods from the frozen state. Use a food thermometer to know that the meat and poultry have been cooked to a safe internal temperature.

3 Ways to Safely Thaw Meat & Poultry

REFRIGERATOR

COLD WATER

MICROWAVE

Refrigerator Thawing

Plan ahead when thawing foods in the refrigerator. A pound of ground meat or boneless chicken breasts usually takes at least 24 hours to completely thaw. Allow approximately 24 hours per 4 to 5 pounds when thawing a turkey in the refrigerator. Use a refrigerator thermometer to make sure your refrigerator is consistently at or below 40°F (4°C). Follow these tips:

Place frozen meat and poultry products on a plate, baking sheet, or pan in your refrigerator to prevent juices from dripping onto other foods.
Put thawing foods on the bottom shelf or below ready to eat foods to prevent raw juices from dripping onto ready to eat foods.
Once thawed, cook meat and poultry products within the following time frame: Ground meat, stew meat, poultry, and seafood should be cooked within 1 to 2 days. Red meat cuts (such as beef, pork or lamb roasts, chops and steaks) should be cooked within 3 to 5 days.
Meat and poultry can be refrozen without cooking if you are not able to cook it within the recommended time frame. However, there may be a loss of quality due to the moisture lost through thawing.

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Cold Water Thawing

Thawing food in cold water is faster than refrigerator thawing but it does require more attention. The time it takes to thaw varies between foods. A pound of meat, poultry or seafood may thaw in an hour or less. A 3 (or more) pound package may take 2 to 3 hours. Allow approximately 30 minutes per pound when thawing a turkey in the cold water. Follow these tips:

Place meat and poultry in a sealed, leak-proof package or plastic bag.
Submerge bag in cold tap water.
Change the water every 30 minutes to keep the water cold as it continues to safely thaw.
Cook food immediately after thawing.

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Microwave Thawing

Thawing food in the microwave is the quickest method. Unlike food thawed in a refrigerator, microwave-thawed foods reach temperatures that encourage bacterial growth. Cook food immediately after thawing in the microwave. Follow these tips:

Remove meat and poultry from the package and place in a microwave safe container. Do not use foam trays or plastic wraps because they are not heat stable at high temperatures.
If you have placed food in a plastic freezer bag, check with the freezer bag manufacturer to determine if it is safe to thaw foods directly in their freezer bag. Follow the manufacturer's directions for instructions such as venting, recommended heat settings, types of foods suitable for microwave-thawing, etc.
Follow manufacturer's directions for your microwave when thawing food. The thaw or defrost settings vary between microwaves.
Cook food immediately after thawing.

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