Turkey 101: How to thaw and prepare

Refrigerator Method:
Ideal, as it keeps the meat cold until it is completely defrosted.
Place turkey on a tray on a bottom shelf in refrigerator.
Allow 5 hours per pound (10 hours / kg).
Cold Water Method:
In large container cover turkey completely with cold water.
Change water at least every hour.
Allow 1 hour per pound (2 hours / kg).
Once thawed, refrigerate immediately and cook within 48 hours.

Note: If purchasing a frozen, prestuffed turkey, DO NOT THAW!! Cook from frozen state and check product label for further instructions.

Always wash hands thoroughly in hot, soapy water before preparing foods and handling raw meat.
Remove plastic wrap from thawed turkey.
Remove neck and giblets from body cavity.
Washing/rinsing meat and poultry prior to cooking is not necessary and may promote cross-contamination to other foods. If you choose to rinse raw poultry, be sure to wash sink and tap areas well with hot, soapy water and disinfect with a bleach solution.
Do not let raw meat or juices touch ready-to-eat foods either in the refrigerator or during preparation.
Do not put cooked foods on the same plate that held raw product.
Wash utensils, dishes and surfaces used for cutting turkey with hot, soapy water. Thoroughly rinse surfaces, dishes and utensils with hot water.
Keep cutting board and utensils in good repair as they can harbour bacteria inside cracks and crevices.

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