Overview
- Move frozen turkeys to the refrigerator now, with timing guidance ranging from one day per 4 pounds (Butterball) to one day per 5 pounds (Penn State), and keep the fridge at 40°F or below.
- If using the cold‑water method, keep the bird in a leakproof bag fully chilled, change the water every 30 minutes, allow roughly 30 minutes per pound, and cook immediately after thawing.
- Use a meat thermometer to verify safety, as both the turkey and any stuffing must reach an internal temperature of 165°F.
- Keep foods out of the 40–140°F danger zone and never thaw a turkey at room temperature to limit rapid bacterial growth.
- Refrigerate leftovers within about two hours (the guidance specified getting everything into the fridge by 4:00), use refrigerated turkey within 3–4 days, and freeze for up to six months.