The U.S. Department of Agriculture reminds you that if you’re thawing a turkey, timing is everything to make sure to discourage the growth of potentially dangerous bacteria.

The USDA recommends thawing the bird in the fridge, allowing for 24 hours for every 4-5 pounds of turkey. You can also thaw the bird in cold water, which you should change every 30 minutes, and cook it immediately after thawing. It’s also safe to defrost your turkey in the microwave, based on its weight, so long as you cook it immediately after you thaw it.

And it’s safe to cook a frozen turkey, but the cook time will be 50% longer. You can learn more at http://fsis.usda.gov.