I've heard some pretty funny ideas from people trying to thaw a turkey (like using a blow-dryer if you can believe it?) Here is a quick guide, whether you have 4 days or 12 hours, to safely thaw your frozen turkey without risking bacterial growth. No matter which method you select, cook the turkey promptly after thawing.

Thawing your turkey in the refrigerator is the preferred method for safety reasons, but you can also thaw it in cold water. The thing to remember about both methods is that they keep your turkey cold while thawing - the key to preventing excessive bacterial growth.

The Fridge Method:
Using the following chart, simply place the turkey in its original wrap on a tray or in a pan to catch moisture that accumulates as it thaws.

Cold Water Method:
If it's the day before you plan to serve your turkey and you just remembered that it's still sitting in the freezer, don't despair. Check the wrapping to make sure there are no tears, and simply place the bird in its unopened bag in the sink or in a large container and cover it with cold water. If the wrapping is torn, place the turkey in another plastic bag, close securely, and then place in water. You will need to change the water frequently to assure safe but effective thawing. The National Turkey federation recommends every 30 minutes as a rule of thumb.