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There's more to thawing a turkey than just taking it out of the freezer. Follow these tips to protect your bird from harmful bacteria.

Step 1: Plan accordingly
Give your bird enough time. You need a full day for every four pounds of turkey to defrost in the fridge, and a half hour per pound to defrost in cold water.

Step 2: Know your options
Plan to thaw your turkey either in the fridge or in cold water. Do not microwave to defrost a turkey.

Tip
If you have the time, defrosting in the refrigerator is best because it ensures your turkey stays below 40 degrees, decreasing the chances of bacterial growth.

Step 3: Know your fridge
Know your fridge's temperature setting and which areas are coldest. Allow more time if the turkey is in a colder area of your fridge.

Step 4: Thaw breast up
Place the turkey breast-side up in the fridge. Put it on a tray to keep your fridge clean.

Step 5: Thaw breast down in water
Place the turkey breast-side down in your kitchen sink to thaw in water. Cover it with cold water, and change the water every half hour so it stays cold.

Tip
Leave the turkey in its original wrapping, whichever method you use.

Step 6: Cook within four days
Store a thawed turkey in the fridge no longer than four days before cooking.

Did You Know?
Minnesota raised the most turkeys in 2006, producing 45 million.

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