Thawing in cold water is not recommended. However, due to time constraints, thawing in cold running water may be required in certain situations. Vacuum-wrapped whole body turkeys and turkey products can be thawed in cold running water in original wrappings. Products not vacuum-sealed and wrapped must be placed in plastic bags and tightly sealed. If a vacuum-wrapped product has a tear or if the seal is broken, the product must be handled like an item that is not vacuum-wrapped. Place vacuum-wrapped or tightly sealed bags in sanitized sink. Submerge the product completely under a steady stream of cold running water at a temperature of 70ºF or less. Thaw until pliable, about 30 minutes per pound of turkey weight for whole birds and large pieces of turkey. (NOTE: A 20 to 24 pound bird will thaw in 11 to 12 hours.) Allow 20 to 30 minutes per pound for ground turkey and single service cuts. Final thawed temperature should not exceed 38ºF, determined by inserting a thermometer into deepest or thickest area of product.		Receiving & Storing Recommended Refrigerator Thawing Other Thawing Techniques Storing Cooked Turkey Return to Table of Contents