At what temperature would stored raw chicken become unsafe to use?
Thawing. The safest way to thaw frozen raw chicken or turkey is in the refrigerator. Always defrost food in the refrigerator, in cold water or in the microwave-never at room temperature.Thawing your poultry at room temperature can allow bacteria to grow. This will keep your food out of the temperature danger zone between 4 Â°C (40 Â°F) to 60 Â°C (140 Â°F) where bacteria can grow quickly. 2  Place the poultry in a clean container or a plastic bag that will hold any leaking raw juices. 3  Cook fresh poultry within no more than two to three days after purchasing.