Thanksgiving is just around the corner, and that means it’s time to start making plans for the big celebration. If you’re like many home cooks, thawing and cooking the turkey can be two of the most stressful parts of holiday preparation. Luckily, Charla Draper, a nationally recognized spokesperson for Butterball, is here to share her top tips for the fastest and safest way to thaw your Thanksgiving turkey. With more than 15 years of experience at Butterball’s Turkey Talk-Line, she knows a thing or two about serving the best pigeon. So if you can trust anyone on this topic, you can trust Draper. With her guidance, you can say goodbye to turkey-related panic and hello to a juicy, perfectly cooked bird.

The Only Two Ways to Thaw a Frozen Turkey

Draper states that these are the two safest methods defrost refrigerator and the cold water method.

Defrost refrigerator

For refrigerator defrosting, Butterball recommends leaving the turkey in its original packaging, breast side up on a tray, and hanging in the refrigerator for 24 hours for every 4 to 5 pounds of turkey. So if you have a 12 pound bird, that means at least three full days in the refrigerator.

Cold water method (fastest)

On the other hand, the cold water method involves immersing the wrapped turkey in cold water and changing the water every 30 minutes. This method is much faster and thaws the turkey at a rate of about 30 minutes per pound. The cold water method is the best choice if you are short on time. Draper recommends placing the turkey in a sink of cold water (or you can use a clean cooler or bathtub in an emergency). Whatever vessel holds your bird, “you will do that need to change the water every 30 minutes,” notes Draper. This is not something to take lightly. Keeping the water temperature low will ensure that the turkey doesn’t end up in the danger zone of foodborne illness.

What are the signs that Turkey has completely thawed?

There are physical and temperature-related symptoms, and you should check both to make sure your turkey is completely thawed. When it comes to physical symptoms, Draper says, “When you open the turkey package, the legs and wings should move freely.” She adds: “When you remove the neck and viscera, they should come out easily and there should be no ice crystals in the body cavity.” If your physical symptoms look good, check your turkey’s temperature with an instant-read thermometer. “The thermometer should register a temperature between 35ºC and 40ºC when the turkey is thawed,” Draper explains. If your signs are clear, you’re good to go. If the turkey is still not ready, place it back in the refrigerator to thaw.

What should I do if my turkey is only partially thawed?

Of course, life doesn’t always go as planned and sometimes that turkey just won’t thaw in time. Rest assured, if you find yourself with a partially frozen bird in your hands, there are still ways to salvage the situation. If you don’t have time to put it back in the refrigerator, Draper notes that you should can still cook it. However, she insists that you should use a meat thermometer to ensure you cook it to the desired temperature. “If the turkey registers 165ºC in the thigh, the turkey is food safe,” she says. It probably won’t be the juiciest or tastiest bird, but it will work in a pinch. “For the best eating quality,” she adds, “Butterball recommends cooking until the thigh reaches 180°F” and the breast reaches 170°F. In an inadequately thawed bird, this could mean that the breast is overcooked. But sometimes the best solution is the only one available.

If you completely forgot to thaw your turkey – life happens! – Draper says you can cook a frozen turkey “in no time.” She notes that it takes about 50% longer than a thawed bird. For example, she says, “A 12-pound turkey, frozen, would cook for four and a half to five hours.” Defrosting that same 12-pound turkey (unstuffed) typically takes three to three and a half hours at 325ºF. If you’re unsure, check out Butterball’s cooking calculator.

What’s the biggest mistake home cooks make when defrosting?

“Home cooks often shorten the time it takes to thaw a turkey,” Draper warns. Some turkeys can take up to a week to fully thaw. Going back to the two regular methods, she recommends following the golden rule of 30 minutes of defrosting time per pound of turkey for thawing in cold water, and allowing one full day per 4 pounds of turkey for thawing in the refrigerator. So you need to know how heavy your turkey is. Then you need to decide which method you want to work with and give yourself enough time. This guide will also help you navigate some other big turkey mistakes.

How and where to store a thawed turkey

The refrigerator is prime real estate during the holidays. But unfortunately, to stay safe, a thawed turkey must be kept in the refrigerator. Draper recommends storing it breast side up on a tray and in the original packaging. “Once it’s thawed, you should prepare it within four days,” she adds.

The bottom line

Defrosting turkey can feel like an absolute minefield, but Draper and Butterball’s expert advice is a game-changer. You can go into the holidays with much more confidence knowing that you have the safest defrosting methods at your disposal: refrigerator defrosting and the cold water method. If you’re in a hurry, the cold water method is the fastest way to thaw your turkey. I hope your Thanksgiving will be much more relaxing and enjoyable if you can plan ahead and follow Butterball’s tips.

So if you find yourself with a frozen turkey in your hands, don’t panic! Just bookmark this story so you can easily channel your inner Butterball professional. Otherwise, the same simple rules apply: give yourself plenty of time and use safe defrosting methods. Before you know it, you’ll have a perfectly cooked, juicy bird ready to be the star of your Thanksgiving feast. Happy (stress-free) holidays!