Cooking a partially frozen turkey can be tricky. The timing will depend on how frozen the turkey is to start with. Here is a guide on how long to cook a partially frozen turkey to ensure it is fully cooked and safe to eat.
Is it safe to cook a partially frozen turkey?
Yes, it is safe to cook a partially frozen turkey as long as it is cooked to the proper minimum internal temperature. However, cooking a frozen turkey does require some special considerations.
A turkey must reach an internal temperature of 165°F in the thickest part of the breast and 180°F in the thickest part of the thigh to be considered fully cooked and safe to eat. Use a food thermometer to check the temperature.
The United States Department of Agriculture (USDA) states that turkeys can be safely cooked from the frozen state, but they take at least 50% longer to fully cook than fresh or thawed turkeys. This extended cooking time allows the interior to reach a safe minimum internal temperature.
Partially frozen turkeys may have ice crystals remaining in the cavity, which will take time to thaw during cooking. The ice can also throw off the cooking time. Taking the necessary precautions will ensure the turkey cooks thoroughly and evenly.
How long does it take to thaw a turkey?
To thaw a completely frozen turkey:
- In the refrigerator (40°F or below) allow approximately 24 hours for every 4 to 5 pounds
- In cold water, allow about 30 minutes per pound
- Thawed in the microwave should be immediately cooked
For example, a 12 pound frozen turkey will take approximately 3 days to thaw in the refrigerator. If thawing in cold water, it would take about 6 hours with the water changed every 30 minutes. Once thawed, the turkey can be cooked using regular timing.
Factors that affect thawing and cooking time
Several factors impact how long it takes to thaw and cook a partially frozen turkey:
- Size of the turkey – Larger turkeys take longer to thaw and cook than smaller ones.
- Temperature of the refrigerator – Colder refrigerator temperatures (around 34-40°F) thaw a turkey slower than slightly warmer fridges.
- Amount of freezer burn – Turkeys with more freezer burn thaw more quickly.
- Percentage frozen – The more frozen a turkey is, the longer it takes to thaw and cook through.
- Cooking method – Oven roasted turkeys take longer than fried or grilled.
Taking these factors into account allows you to estimate the thawing and cooking times for your specific turkey.
How to tell if a turkey is partially frozen
It’s important to check your turkey to determine roughly what percentage is still frozen. Signs it is partially frozen include:
- Ice crystals in the cavity
- Turkey feels very firm or stiff
- Skin or outer layer feels icy or frozen solid
- Meat in the cavity is thawed but outer areas are still frozen
Check multiple areas, especially the breast, thighs, drumsticks and cavity to get a good idea of how frozen your turkey is. This will help estimate the additional thawing and cooking time needed.
How to safely thaw a partially frozen turkey
Here are some methods to safely thaw a partially frozen turkey:
- Refrigerator thawing – Once thawed, cook within 1-2 days.
- Cold water thawing – Use a leak-proof bag and submerge in cold water changing water every 30 minutes. Cook immediately.
- Microwave thawing – Follow manufacturer directions, cook immediately.
Do not leave a partially frozen or thawed turkey at room temperature over 2 hours total time before cooking. This can cause bacteria to grow rapidly.
How long to cook a partially frozen vs. fully thawed turkey
Here is a comparison of approximate cooking times for whole turkeys that are fully thawed versus partially frozen:
| Turkey Weight | Fully Thawed | Partially Frozen |
|---|---|---|
| 8 – 12 lbs | 2.75 – 3 hours | 3.75 – 4.25 hours |
| 12 – 14 lbs | 3 – 3.75 hours | 4.25 – 5 hours |
| 14 – 18 lbs | 3.75 – 4.25 hours | 5 – 5.75 hours |
| 18 – 20 lbs | 4.25 – 4.5 hours | 5.75 – 6.5 hours |
| 20 – 24 lbs | 4.5 – 5 hours | 6.5 – 7.25 hours |
As shown, cooking time for a partially frozen turkey is significantly longer. The turkey weight and percentage frozen impacts the time increase. Plan accordingly if cooking a partially frozen turkey.
Key tips for cooking a partially frozen turkey
Here are some tips to ensure a partially frozen turkey cooks thoroughly and safely:
- Check the internal temperature with a food thermometer in multiple spots.
- Calculate the cooking time based on turkey weight and percentage frozen.
- Use a low temperature (325°F) for more even cooking.
- Loosely tent foil over the breast and legs to prevent overcooking.
- Add extra time if roasting a stuffed turkey.
- Let the turkey rest 20 minutes before carving for juicier meat.
How long should you cook a turkey?
The cooking times for whole turkeys are:
- 8 to 12 pounds: 23⁄4 to 3 hours
- 12 to 14 pounds: 3 to 33⁄4 hours
- 14 to 18 pounds: 33⁄4 to 41⁄4 hours
- 18 to 20 pounds: 41⁄4 to 41⁄2 hours
- 20 to 24 pounds: 41⁄2 to 5 hours
Always use a food thermometer to check that the thickest part of the breast and thigh have reached 165°F and 180°F respectively. Let the turkey rest for 20 minutes before carving.
Tips for cooking turkey perfectly
- Thaw turkey completely before cooking
- Leave neck and giblets in the cavity during roasting
- Cook stuffing separately to 165°F
- Roast turkey breast side up on a rack in a shallow pan
- Brush with oil or melted butter to prevent drying out
- Tent with foil to prevent overcooking
Following these tips helps ensure your turkey cooks evenly and remains juicy and delicious.
What is the best way to cook a turkey?
There are a few excellent methods for cooking turkey perfectly:
Oven roasting
Oven roasting is a classic, simple way to cook a whole turkey. It produces moist, tender meat when done properly. Place the turkey on a rack in a roasting pan breast-side up. Brush with melted butter or oil. Roast at 325°F, basting periodically until it reaches 165°F at the thickest part of the breast. Allow the turkey to rest for 15-20 minutes before carving.
Grilling
Grilled turkey imparts delicious smoky flavor. Use a charcoal or gas grill with indirect heat. Cook with the breast side up, avoiding direct heat. Insert a probe thermometer in the thickest part of the breast to monitor temperature. Grill until it reaches 165°F, then let rest.
Deep frying
Deep fried turkey cooks very quickly with crispy skin and moist meat. Use peanut oil in a turkey fryer. Slowly lower turkey into 325-350°F oil breast side down. Fry 3-4 minutes per pound. The turkey is done when it reaches 165°F at the breast. Drain and blot excess oil.
Sous vide
The sous vide technique cooks the turkey in water at a precise temperature resulting in uniform doneness. Vacuum seal seasoned turkey in a cooking bag then cook breast side down in 165°F water 1-2 hours per pound. Finish by searing the skin.
What is the minimum safe temperature for cooking turkey?
According to the United States Department of Agriculture (USDA), the minimum safe internal temperatures for cooking turkey are:
- 165°F for the breast and all white meat
- 180°F for the thigh, legs, wings and dark meat
- 165°F for stuffing (cook separately outside turkey cavity)
These temperatures destroy any potential bacteria that could cause foodborne illness. Always use a food thermometer to check temperature in the innermost part of the thigh, wing and thickest part of the breast before removing the turkey from heat.
Let the turkey rest for 20 minutes before carving. The temperature will rise about 5-10 degrees during this time, ensuring it stays above the safe minimums. Cooked turkey can be kept at 140°F or above to serve.
Why reaching 165°F is critical
165°F is the safe minimum temperature to destroy salmonella and other dangerous bacteria that may be present in raw turkey and poultry. Some strains of salmonella can survive at temperatures as high as 154°F.
Cooking to 165°F provides an extra safety buffer to kill bacteria. This prevents foodborne illness, especially for those most vulnerable such as children, pregnant women, elderly and those with compromised immune systems.
How long does cooked turkey last in the refrigerator?
Properly stored leftover cooked turkey will last for 3-4 days in the refrigerator. Here are some general leftovers storage guidelines:
- Remove all meat from the bones
- Store turkey in shallow airtight containers
- Refrigerate within 2 hours of cooking
- Use leftovers within 3-4 days
- Discard any turkey with an off smell or appearance
Cooked turkey can also be frozen for longer storage. Divide into portions, place in freezer bags or airtight containers. Turkey keeps well frozen for 4-6 months before quality loss occurs.
Reheat leftovers to 165°F. Bring sauces and gravy to a boil before consuming. This kills any bacteria that may have developed on the turkey during storage.
Can you eat turkey after 7 days in the fridge?
It is not recommended to eat turkey leftovers after 7 days in the refrigerator, even if it looks and smells normal. Bacteria like salmonella can multiply quickly on cooked turkey over time, even when refrigerated.
The USDA advises not to keep any cooked poultry for longer than 3-4 days to avoid the danger zone where bacteria grow rapidly. If turkey has been refrigerated for over 7 days, it is best to throw it away.
Can you freeze cooked turkey?
Yes, it is safe to freeze cooked turkey. In fact, freezing is the best method for longer term storage of turkey leftovers. Here are some turkey freezing guidelines:
- Let turkey cool completely before freezing
- Divide meat into smaller portions
- Place in airtight containers or freezer bags
- Remove as much air as possible
- Label packages with date and contents
- Freeze at 0°F or below
Properly frozen turkey maintains quality for 4-6 months. For longer storage, wrap turkey very tightly in freezer paper inside a plastic bag, excluding as much air as possible. At this point, the turkey may suffer some quality loss after 6 months frozen but will remain safe to eat.
Can you refreeze turkey?
Previously frozen cooked turkey can be safely refrozen provided it was handled properly. Refreezing guidelines include:
- Turkey was kept at 40°F or below prior to refreezing
- Turkey remains high quality with no off colors or odors
- Turkey was thawed in the refrigerator, not at room temp
- Turkey was refrozen before the expiration date
Follow the same airtight, low air packaging and 0°F freezing methods. Be aware that refreezing turkey can degrade texture and moisture. It is best to only refreeze once.
Can you eat thawed turkey that was refrozen?
Turkey that was previously frozen, thawed, and refrozen can be safely eaten provided proper procedures were followed. Here are some guidelines for refreezing thawed turkey:
- Thaw in the refrigerator below 40°F, not at room temperature
- Cook thawed turkey within 1-2 days
- Make sure turkey looks and smells normal before refreezing
- Refreeze turkey immediately using 0°F freezer
- Only refreeze once
If the thawed turkey sat at room temperature for over 2 hours before cooking, it is safer to discard it. With proper refrigerated thawing techniques, the turkey can be cooked, cooled and refrozen for later use.
What happens if you refreeze thawed turkey?
Refreezing previously frozen and thawed turkey can affect the moisture content and texture slightly. The turkey may seem drier when cooked again.
As long as proper thawing and refreezing procedures were followed, it is safe to eat turkey that was frozen, thawed, and refrozen. The quality may just be slightly lower than fresh cooked turkey.
For best results, only refreeze turkey once after initial freezing. Refreezing repeatedly tends to compound the texture and moisture changes.
Conclusion
Cooking a partially frozen turkey takes special preparation, but can be done safely. The key is allowing significantly more time for roasting, checking temperature frequently, and thawing only with refrigeration or cold water methods. With the proper technique, a partially or fully frozen turkey can become a delicious holiday centerpiece.
Always cook stuffing separately and use a food thermometer to ensure the turkey reaches 165°F at the breast and 180°F at the thighs to prevent foodborne illness. Allow proper resting time before slicing. Leftovers can be refrigerated for 3-4 days or frozen for 4-6 months.
Follow these guidelines for safely handling and cooking turkeys whether they are fresh or frozen. With the right preparation, you can enjoy perfectly cooked turkey any time of year.