There are all kinds of ways to thaw a turkey -- but most are unsafe as far as food-borne illness goes. The safest way to thaw a turkey is to make sure it never reaches above 41 degrees F for more than four hours. The only way to accomplish this is through letting your turkey thaw for several days in a refrigerator. Allow at least four days for the bird to thaw enough to cook and be sure to put a pan underneath the bird to prevent raw juices from getting on your other thanksgiving foods.
