The USDA advises that thawing in the fridge is the best method, but it requires serious planning—up to four days for a large turkey.
The most important thing to remember is not to use hot water to thaw your turkey, as it raises the risk of food poisoning significantly.
The cold water method is a safe way to thaw a turkey, requiring just 30 minutes per pound, but it involves changing the water frequently.
Thawing a turkey at room temperature is dangerous; it can lead to bacterial growth, increasing your risk of foodborne illnesses.
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