Thanksgiving is Thursday: That’s when you need to start defrosting your turkey

With Thanksgiving just around the corner, it’s almost time to get your turkey out of the freezer.

According to the U.S. Department of Agriculture, there are some tips to ensure you thaw your bird safely.

After purchasing a turkey at the store, you should take it home and store it in the freezer. Not on the porch, in a cold car, or anywhere else where temperatures are not consistent.

There are three safe ways to defrost a turkey: either in the refrigerator, in cold water, or in the microwave.

Frozen turkey thawing on the counter can enter the “danger zone” within two hours, meaning bacteria multiply quickly.

To thaw in the refrigerator: Allow about 24 hours per four to five pounds in a refrigerator set to 40°F or less. Place the turkey in a container so that the juices do not drip onto other foods.

• 4 to 12 pounds – 1 to 3 days
• 12 to 16 pounds – 3 to 4 days
• 16 to 20 pounds – 4 to 5 days
• 20 to 24 pounds – 5 to 6 days

A thawed turkey can stay in the refrigerator for one to two days before cooking.

To thaw in cold water: Wait about 30 minutes per pound and make sure the turkey is in a leak-proof plastic bag.

Submerge the wrapped turkey in cold tap water, changing the water every 30 minutes. Cook the turkey immediately after thawing.

• 4 to 12 pounds – 2 to 6 hours
• 12 to 16 pounds – 6 to 8 hours
• 16 to 20 pounds – 8 to 10 hours
• 20 to 24 pounds – 10 to 12 hours

To defrost in the microwave: Follow the instructions of the microwave itself. Once thawed, it must be cooked immediately.