Getting your turkey to room temperature before cooking is an important step to ensure it cooks evenly. But how long can you safely leave the turkey out before it becomes unsafe to eat? Here is a detailed look at how long you can leave a turkey out at room temperature before cooking.
Quick Answer
The USDA recommends leaving a turkey out at room temperature for no more than 2 hours before cooking. Any longer than 2 hours and bacteria can grow rapidly on the turkey, making it unsafe to eat. So for food safety, it’s best to thaw the turkey in the refrigerator and only leave it out for 1-2 hours right before cooking.
Detailed Answer
Let’s take a more in-depth look at how long you can leave a turkey out before cooking and why:
Why Bring a Turkey to Room Temperature?
There are a few reasons why you may want to bring your turkey to room temperature before cooking:
- It cooks more evenly – A cold turkey takes longer to cook, leading to uneven cooking where the outside dries out while the inside is undercooked. Letting it warm up leads to more even heating.
- Better browning – A warmer turkey will brown better on the outside as it roasts.
- Shorter cooking time – A turkey at room temp will cook more quickly than one straight from the fridge.
- Better absorption of flavors – The turkey will absorb marinades and seasonings better when it is not ice cold.
So letting your turkey gradually come up to room temperature before roasting does provide some benefits. But it also carries food safety risks if left out too long.
USDA Recommendations
The USDA Food Safety and Inspection Service provides these time guidelines for leaving turkey out before cooking:
- 1-2 hours at room temperature is safe.
- Over 2 hours – bacteria can multiply quickly and reach unsafe levels after 2 hours.
- Never leave a turkey out beyond 2 hours before putting it directly in the oven.
They also recommend only thawing turkey in the refrigerator, allowing 24 hours for every 4-5 pounds. Thawing on the counter at room temperature is not recommended as the turkey’s outside can become unsafe while the inner areas are still frozen.
Why 2 Hours?
After 2 hours at room temperature, bacteria on the turkey can multiply to unsafe levels. Here’s some more detail on how long bacteria take to grow on perishable foods like turkey:
- 20 minutes to 2 hours – The “danger zone” for bacterial growth is between 40-140°F. Turkey left out for under 2 hours will typically be in this unsafe temperature range as it warms up.
- 1-2 hours – The number of bacteria present can double every 20 minutes. So after 2 hours at room temperature, bacteria could multiply by 8-10 times.
- Over 2 hours – Bacteria levels can reach unsafe levels as they continue multiplying exponentially.
Two of the most concerning bacteria are Salmonella and Clostridium perfringens. Both can multiply quickly in the danger zone temperatures and cause foodborne illness if consumed. Letting turkey sit out too long gives these bacteria time to multiply to unsafe levels.
Thawing Safely
For optimal safety, thaw turkey in the refrigerator allowing 24 hours per 4-5 lbs. Following proper thawing guidelines prevents bacterial growth during the thawing process.
You can also thaw in cold water, allowing 30 minutes per pound and changing the water every 30 minutes. This speeds up thawing time but requires monitoring the water temperature with a thermometer.
Never thaw turkey at room temperature or in hot water due to the risk of bacterial growth in the danger zone temperatures. And avoid thawing in the microwave as it can create uneven cooking.
Steps for Safely Bringing Turkey to Room Temp
Follow these safe steps for bringing your turkey to room temperature before cooking:
- Thaw turkey in refrigerator for 24 hours per 4-5 lbs of weight.
- Remove turkey from fridge 1-2 hours before cooking.
- Leave wrapped in original packaging during this time, or place in pan and tent foil over it.
- Wash hands thoroughly after handling raw turkey.
- Discard any juices in package to avoid bacteria spread.
- Roast immediately after bringing to room temperature.
How Long to Leave Other Meats Out
The 2 hour room temperature rule also applies to other raw meats like chicken, pork, beef etc. Here are the recommended time limits for leaving various meats out before cooking or refrigerating:
| Meat | Max Time at Room Temp |
|---|---|
| Turkey | 1-2 hours |
| Chicken | 1-2 hours |
| Beef, pork, lamb | 2 hours |
| Ground meats | 1 hour |
| Hot dogs | 2 hours |
The temperatures and time limits for safe food handling are based on FDA and USDA food safety guidelines. Sticking within these recommended time limits helps keep your food out of the danger zone temperature range where bacteria multiply quickly.
Signs Turkey Has Been Left Out Too Long
If you’re unsure how long a turkey has been sitting out, check for these signs it may have exceeded the safe 2 hour limit:
- Turkey feels very warm or hot to the touch
- Meat has changed color, become slimy or sticky
- Smells bad, rotten, or sulfurous
- Dark or graying meat
- Slimy film on the surface
- Dried out, tacky appearance
Discard turkey if it shows any of these warning signs of spoilage after being left out too long. Do not rely on cooking to make it safe.
Bottom Line
For food safety, only leave your turkey out at room temperature for 1-2 hours maximum right before cooking. Any longer and bacteria can grow to unsafe levels that cause food poisoning. Follow the recommended thawing guidelines in the fridge and avoid letting your turkey linger in the danger zone temperatures for more than 2 hours.
Check the turkey carefully for any signs of spoilage like odor, color changes, or slimy texture if you’re unsure how long it was left out. When in doubt, throw it out.
With proper food handling, bringing your turkey to room temperature before roasting can help it cook more evenly without compromising food safety.