The safest way to defrost a frozen turkey is in the refrigerator. Allow 24 hours of defrosting for every five pounds of turkey. Before buying your turkey, make plenty of room in your refrigerator. Make sure you have a plate big enough to accommodate the turkey, so the leaking juices do not contaminate other foods. Before preparing the turkey, thoroughly clean the counter as well as all the equipment you'll be using. Clean immediately with hot soapy water anything, including sponges and hands, that come in contact with the raw turkey or juice.
Do not trust the "pop-up" thermometer that comes with the turkey. It's always best to check the temperature with a conventional meat thermometer. Cook the turkey until the temperature reaches 180 degrees Fahrenheit in the inner thigh.
The safest way to cook stuffing is on the stove or in the oven, but separate from the turkey.
Be sure to refrigerate leftovers within two hours of cooking the food. The turkey should be removed from the bone and used within four days.
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