Key Tips for Safely Preparing and Cooking Your Thanksgiving Turkey

Experts and the USDA share crucial advice on thawing, cooking, and ensuring food safety for the holiday centerpiece.

Properly thawing your turkey is essential for even cooking; methods include refrigerator thawing (24 hours per 4-5 pounds) or cold water thawing (30 minutes per pound).
Cooking a frozen turkey is possible and safe, though it requires additional time and careful internal temperature monitoring to ensure it reaches at least 165°F.
Avoid common mistakes such as forgetting to remove the giblets, failing to truss the turkey, and overcooking, which can lead to dryness.
The USDA emphasizes food safety practices, including preventing cross-contamination during shopping, handling, and cooking, as well as avoiding the 'danger zone' of 40°F to 140°F.
Leftovers should be stored promptly in shallow containers to cool evenly, and cooked turkey left at room temperature for more than two hours should not be consumed.