Choose a platter with slightly raised edges or a rimmed tray. This will prevent any juice that could leak out of the package from dripping in your refrigerator.
1 to 3 days if it’s 4 to 12 pounds (1. 8 to 5. 4 kg) 3 to 4 days if it’s 12 to 16 pounds (5. 4 to 7. 3 kg) 4 to 5 days if it’s 16 to 20 pounds (7. 3 to 9. 1 kg) 5 to 6 days if it’s 20 to 24 pounds (9. 1 to 10. 9 kg)
If you choose to put the turkey back into the freezer, the meat may not be as tender when you do choose to cook it.
2 to 6 hours if it’s 4 to 12 pounds (1. 8 to 5. 4 kg) 6 to 8 hours if it’s 12 to 16 pounds (5. 4 to 7. 3 kg) 8 to 10 hours if it’s 16 to 20 pounds (7. 3 to 9. 1 kg) 10 to 12 hours if it’s 20 to 24 pounds (9. 1 to 10. 9 kg)
Remember that you can easily unwrap the turkey and feel inside the cavity to check if it’s defrosted.
Since you’ve been raising the temperature of the turkey, it’s important to cook it as soon as you’ve defrosted it so it doesn’t grow harmful bacteria.
Check the size of your microwave to determine if the turkey will fit.
Ensure that the plate will fit inside your microwave.
If your turkey is over 15 pounds (6. 8 kg), you may want to turn it over once or twice as it defrosts. This will help it thaw evenly.
Consider preheating your oven during the last 20 minutes the turkey is defrosting. This way you can immediately transfer the turkey to a roasting pan and put it into the hot oven.
