With the holidays just around the corner, it’s time to start thinking about the centerpiece of your festive meal—the turkey. But before you roast, fry, or stuff it, there’s one critical step that can make or break your entire dinner: thawing. While it may be tempting to leave a frozen turkey out on the counter to speed things up, doing so is not only outdated—it’s downright dangerous. Improper thawing can lead to the growth of harmful bacteria, risking foodborne illness for everyone at your table.

Let’s bust one of the biggest holiday myths: cooking a partially thawed or improperly thawed turkey does not guarantee safety. Sure, cooking kills bacteria like salmonella if the entire bird reaches a safe internal temperature. However, toxins produced by some bacteria before cooking can survive the heat. When a turkey sits at room temperature, its outer layers warm up much faster than the inside. While the center may still be frozen, the outer parts can sit in the “danger zone” (40°F–140°F) for hours—an environment where bacteria thrive. That’s why thawing on the kitchen counter is a no-go.

The safest and most recommended method for thawing a turkey is in the refrigerator. It requires patience, but it ensures the entire bird remains at a safe, consistent temperature. Plan for about 24 hours of thawing time per 4 to 5 pounds of turkey. That means a 16-pound bird will need at least four full days in the fridge. Place the turkey in a pan or tray to catch any juices and avoid cross-contamination with other foods. This method is hands-off, reliable, and best for those who like to plan ahead.

If you’re short on time, cold water thawing is a faster—but still safe—alternative. Submerge your turkey (in its original packaging) in cold water, changing the water every 30 minutes to keep it cold. This method thaws the bird at a rate of about 30 minutes per pound, meaning a 16-pound turkey will be ready in roughly 8 hours. Be sure to cook the turkey immediately after thawing with this method. And never use warm or hot water, as this raises the temperature too quickly and invites bacterial growth.

In some cases, particularly with smaller turkeys (or turkey parts), microwave thawing is possible. However, it’s essential to check your microwave’s owner’s manual for size limitations and thawing instructions. Microwaves often heat unevenly, so there’s a risk that parts of the bird may begin to cook during defrosting. If you go this route, make sure to cook the turkey immediately after thawing, as partially warmed areas can quickly enter the danger zone if left sitting.

Whatever method you choose, remember: safety first, flavor second—because no holiday gathering is worth the risk of food poisoning. Proper thawing doesn’t just help protect against bacteria; it also ensures a more even cook, meaning juicy meat, crisp skin, and a more enjoyable meal for everyone. A properly thawed bird absorbs seasoning better, cooks more evenly, and slices more cleanly at the table. In contrast, a still-frozen center can throw off cooking times and lead to dry or undercooked meat.

So as you prepare for the big feast, don’t leave thawing until the last minute. Mark your calendar, count your thawing days, and choose the method that fits your schedule. Whether you’re a seasoned host or roasting your first turkey, knowing how to thaw safely is a crucial step that protects your guests and elevates your holiday meal. A little planning goes a long way toward a stress-free, delicious, and food-safe celebration.