thawing turkey tips 4

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Thawing a turkey in the fridge takes patience—allow 24 hours for every 4 to 5 pounds. Keep it in its original wrapper on a tray to catch drips, and never thaw at room temperature or in hot water. For a quicker method, submerge the sealed bird in cold water, changing it every 30 minutes; cook immediately after. Plan ahead so your turkey is fully thawed and safe to roast.