The claim:
Thawing a frozen raw turkey on the kitchen countertop can cause food poisoning.
The science:
A thawing raw turkey can contaminate your hands, kitchen surfaces and food with salmonella or other pathogens that can result in serious illness. Food safety experts say the safest place to thaw a turkey is in the refrigerator, inside its original packaging and placed in a pan.
The U.S. Department of Agriculture says it’s also safe to thaw a turkey in a sink full of consistently cold water or in the microwave.
But we know people ignore this advice and still thaw turkeys in all sorts of ways, including on the counter. So we asked experts if there is a safe way to counter-thaw. Some said it is scientifically possible, but only if you carefully manage and monitor the turkey’s temperature.
When the turkey reaches the “danger zone” — temperatures between 40 and 140 degrees Fahrenheit — bacteria multiply quickly. Here’s how Benjamin Chapman, department head of agricultural and human sciences at North Carolina State University, steers clear:
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- Place the turkey in its original packaging in a pan on the counter.
- Wrap the bird in dish towels or newspapers. This helps keep the outside from getting too warm as the insides thaw.
- Closely monitor the turkey’s surface temperature with a food thermometer to ensure it stays below 40 degrees. Chapman said he checks every hour, and thawing can take 12-14 hours, depending on the size of the bird.
- If the surface temperature goes above 40 degrees, Chapman said he speeds up the thawing process by submerging the turkey in cold water in the sink. If the bird is nearly thawed, he may go ahead and cook it.
Chapman said he worries about the risk of cross-contamination in his refrigerator because there is not enough space for a large turkey. Cramming one in increases the risk that the turkey or the juices leaking out of it will come into contact with other items, including fruits and vegetables.
Donald Schaffner, chair of the department of food science at Rutgers University, agrees that thawing on the counter can be done safely as long as the turkey stays out of the “danger zone.” He notes that precautions have to be taken with any method, including the refrigerator. “No matter what you do, there are trade-offs,” he said.
There’s not much research on counter thawing — partly because for decades, the consensus has been that other methods are safer and more predictable, said Keith Schneider, a professor in the food science and human nutrition department at the University of Florida.
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But a 1968 USDA study showed that a 12- to 14-pound turkey thawed in a 70-degree room, while wrapped in a double-walled paper bag for insulation, kept its surface temperature at 40 degrees.
A spokesperson for the USDA said it would be difficult to estimate how long a turkey could safely sit on the counter. Turkeys vary in size and homes vary in temperature. That’s why the agency and most experts strongly advise against it.
What else you should know:
To reduce the risk of cross-contamination, follow these tips:
- Don’t wash your turkey. It doesn’t remove bacteria; it only splashes them across your kitchen.
- Wash your hands thoroughly after handling raw turkey. One USDA study found that after preparing turkey burgers, spice jars were one of the germiest things in the kitchen.
- Clean your cutting board and utensils with hot water and soap. The USDA recommends spraying with a disinfectant after use to kill bacteria. The EPA has a list of registered products.
Make sure to cook your turkey until it reaches 165 degrees, as measured by a food thermometer in the deepest parts of the bird.
The bottom line:
Although it’s scientifically possible to safely thaw a turkey on the counter, it’s a complicated process that goes against official recommendations. To minimize risk, refrigerator-thawing in a container is the simplest and safest approach.
“It takes a lot of the guesswork out of things,” said Robert Gravani, professor emeritus of food science at Cornell University.
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