Empty out the water and replace it with fresh cold water. With this method, allow 30 minutes of defrosting time per pound, so a 16 pound turkey will take 8 hours to thaw using this method (so you might need to start around 4 a.m. if you want to eat in the afternoon!).
Cold water thawing a turkey means submerging it in 40°F water, changing the water every 30 minutes, and planning about 30 minutes per pound.
Since water is a better conductor of heat than air, placing a frozen turkey in cool water to thaw works faster than keeping it in the fridge. Keep your turkey in its original packaging for this method, too. To finish a partially defrosted bird, 30 minutes in cold water may be all you need.
The cold-water method is the fastest method when your turkey hasn't fully thawed in time. Refrigerator thawing eliminates the need to check the turkey every 30 minutes. Turkey is completely thawed when its internal temperature registers between 35°F and 40°F.
If thawing in cold water, change the water every 30 minutes and allow 30 minutes per pound. Never thaw a turkey on the countertop because it can fall into the "danger zone" for bacteria growth. Thanksgiving wouldn't be complete without a beautiful, golden-brown turkey at the center of the table.
Thawing turkey in cold water is faster than defrosting it in the fridge, but is slightly more hands-on as it requires you to maintain a water temperature of 40ºF (4ºC) or below. Turkey thawed in cold water must also be cooked immediately, which means you won’t be able to dry brine it.
When parts of the turkey reach the “danger zone” between 40°F and 140°F, bacteria multiply rapidly. The cold water method keeps the entire bird below 40°F while still moving the thaw process along quickly — making it the only USDA-approved method for fast thawing. What Is the Cold Water Thaw Method?
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