To defrost ground turkey quickly and safely, you have three main effective methods:

1. Microwave Defrosting (Fastest)

• Remove the ground turkey from its original packaging as it is not microwave-safe.
• Place the turkey on a microwave-safe dish and cover it with a microwave-safe paper towel.
• Use the microwave’s defrost setting or set power to about 30%.
• Defrost for about 6 to 8 minutes per pound, checking every 2 minutes to turn or break apart the meat for even thawing.
• Cook the turkey immediately after microwaving because parts may start to cook during defrosting, which can promote bacterial growth if left too long

2. Cold Water Thawing (Moderate Speed)

• Keep the turkey in a sealed, waterproof bag.
• Submerge it in a large bowl or sink filled with cold water.
• Change the water every 10 to 30 minutes to keep it cold.
• A pound of ground turkey takes about 30 minutes to thaw using this method.
• Cook immediately after thawing and do not refreeze

3. Refrigerator Thawing (Slowest, Best Quality)

• Plan ahead and place the turkey in the refrigerator.
• It takes approximately 24 to 48 hours to thaw completely.
• This method preserves the best texture and flavor.
• Once thawed, cook within 1 to 2 days

Important Notes:

• Never thaw ground turkey at room temperature as it promotes bacterial growth.
• If in a hurry, microwave defrosting is the fastest but requires careful attention.
• Cold water thawing is a good balance between speed and quality.
• Always cook ground turkey immediately after thawing by microwave or cold water methods to ensure food safety

In summary, for the fastest defrosting, use the microwave method with close monitoring, or if you have a bit more time, use the cold water method for about 30 minutes per pound. Refrigerator thawing is best for planning ahead but takes much longer.