Thanksgiving Day means family reunions and turkeys being cooked across the U.S.
The U.S. Department of Agriculture (USDA) provides safety tips for families cooking a turkey this year, starting with thawing the turkey.
There are two safe ways to thaw a turkey: in the refrigerator or in cold water.
Please be aware that thawing a frozen turkey on the kitchen counter, in hot water or in the garage is not safe and not recommended. Despite the fact that the center of the turkey package may still be frozen, the outer layer of the food is in the danger zone between 40 degrees Fahrenheit (F) and 140 F. This is a temperature range where foodborne bacteria can multiply very quickly. Thawing a turkey requires time and patience.
No matter your preference for cooking a turkey, it is essential to insert a food thermometer into the thickest part of the turkey breast, the innermost part of the wing and innermost part of the thigh to ensure that the internal temperature in all three spots is at 165 F.
The USDA also has tips on cooking turkey based on your preferred cooking method.