Once the temperature reaches above 40 °F (4 °C), bacteria can begin growing, which is why it’s important not to leave the turkey out at room temperature for too long. Keep the turkey covered while it’s in the fridge.
Either throw the bones away or store them in a separate container to turn into turkey stock. You can make a wonderful soup with the carcass if you choose to save it! Wash your hands before and after touching the turkey.
It’s okay if the turkey is in very small chunks or slices, or even diced. If you freeze your entire turkey, you’ll have to eat your entire turkey whenever you defrost it. It’s better to divide your meat in 6-8 portions so you can thaw it out in chunks.
Using a storage container that’s just the right fit for the amount of food you’re storing will help limit air exposure.
Label it with “turkey” so you know what kind of food it is, if desired.
It usually takes 4 hours for 1 pound (450 g) of turkey to thaw.
Check that the plastic bag or container is sealed tightly before placing it in the water so there aren’t any leaks.
Even though most of the bacteria is killed off when you reheat the turkey in the oven or microwave, some types of bacteria still linger even after going through heat.
