Ready for Thanksgiving? It’s time to begin thawing your turkey

With Thanksgiving less than a week away, it may already be time to take your turkey out of the freezer to defrost. If you plan to thaw your turkey by using a refrigerator, experts recommend allowing 24 hours of thawing for each 4-5 pounds of turkey.

This means if you have a 25-pound turkey, you need to get that bird out of the freezer and into the refrigerator to thaw today.

According to the Centers for Disease Control, when thawing a turkey, there are a few different protocols you should follow.

If you thaw your turkey in the refrigerator, keep the turkey in its original wrapping and place it into a container to catch any turkey juice. Allow approximately 24 hours of thawing for each 4 to 5 pounds of turkey. It can remain in the refrigerator thawed for one to two days before cooking.

If you thaw your turkey in cold water, place your turkey in a sealed plastic bag to prevent turkey juice from spreading in the kitchen, then place the turkey in your sink. Completely cover the turkey with cold tap water and change the water frequently, every 30 minutes. Allow 30 minutes of thawing for each pound of turkey and cook immediately after thawing.

If you thaw your turkey in the microwave, follow the microwave manufacturer’s instructions for thawing turkey. When using the microwave method, the turkey should be cooked immediately after thawing.

The CDC admonishes, “Never thaw your turkey by leaving it out on the counter. A turkey must thaw at a safe temperature. When a turkey stays out at room temperature for more than 2 hours, its temperature becomes unsafe even if the center is still frozen. Germs can grow rapidly in the “danger zone” between 40°F and 140°F.”