Thaw the Turkey Safely

If you have purchased a frozen turkey for your Thanksgiving, it is important to thaw the bird safely before cooking. According to the U.S. Department of Agriculture, there are three ways to thaw your turkey safely: in the refrigerator, in cold water and in the microwave.

In the refrigerator: (40 degrees F or below) Allow approximately 24 hours for every four to five pounds of bird. For example, a 12- to 16-pound turkey would require 3 to 4 days and a 16- to 20-pound bird would take 4 to 5 days to thaw.

In cold water: Allow approximately 30 minutes per pound. A 12- to 16- pound turkey would take about 6 to 8 hours and a 16- to 20-pound bird 8 to 10 hours. Seal the turkey securely in plastic to make sure no water leaks in and use only cold water. Change the water every 30 minutes and cook the turkey immediately after thawing.

In the microwave: Check your owner's manual for the size turkey that will fit in your microwave oven, the minutes per pound, and power level to use for thawing. Remove all outside wrapping. Place on a microwave-safe dish to catch any juices. Cook the turkey immediately after thawing and do not refreeze or refrigerate a raw turkey after thawing in the microwave oven.