Cold Water Method

The fastest safe way to thaw a turkey is the cold water method, which takes approximately 30 minutes per pound. Keep the turkey in its original packaging and submerge it completely in cold water in a sink, large pot, or cooler. You must change the water every 30 minutes to maintain a safe temperature and prevent bacterial growth. For example, a 16-pound turkey will take about 8 hours to thaw using this method.

Microwave Method

If your turkey fits in your microwave, this is another option for faster thawing. Check your microwave's owner's manual for size limits and specific instructions. As a general guideline, allow about 6 minutes per pound and use the defrost function, rotating and flipping the turkey several times during the process. Remove all outside wrapping and place the turkey on a microwave- safe dish to catch juices.

Important Safety Tips

• Cook the turkey immediately after thawing with either the cold water or microwave method

• Never use warm or hot water, as this creates food safety hazards and can partially cook the turkey

• The cold water must remain cold throughout the entire thawing process