How to Thaw Meat Safely: Fridge, Cold Water and Microwave (USDA)
Never thaw on the counter. Here are the three methods USDA FSIS calls safe, with times.
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USDA FSIS says perishable food should never be thawed on the counter or in hot water. As the outer layer warms past 40°F, it enters the Danger Zone where bacteria multiply rapidly.
1. In the refrigerator
The safest method, at 40°F or below. Plan ahead: a turkey needs at least 24 hours per 5 pounds, and even a pound of ground meat needs a full day. Afterward, ground meat, poultry and seafood stay good for another day or two; red meat cuts for 3 to 5 days.
2. In cold water
Seal the food in a leak-proof bag, submerge it in cold tap water and change the water every 30 minutes. About a pound may thaw in an hour or less; a 3 to 4 pound package may take 2 to 3 hours; a whole turkey about 30 minutes per pound. Cook it right away.
3. In the microwave
Cook immediately after thawing, since parts of the food may start to cook.
After thawing
Check doneness with a thermometer against our safe cooking temperatures chart, and store leftovers using the fridge and freezer storage chart.
Frequently asked questions
Can I cook meat from frozen?
Yes. USDA FSIS says it is safe; cooking takes about 50% longer than for thawed meat.
Can I refreeze thawed meat?
Food thawed in the refrigerator can be refrozen without cooking, with some quality loss. Food thawed in cold water or the microwave should be cooked before refreezing.
