Thaw in Refrigerator (not at room temperature)

• Place unopened turkey, breast side up, on a tray in refrigerator following above guidelines, until thawed. Allow at least 24 hours for every 4 pounds.
• To thaw more quickly, place unopened turkey, breast down, in sink filled with cold tap water. Allow 30 minutes per pound. Change water every 30 minutes to keep surface of turkey cold.
• When thawed, keep in refrigerator until ready to cook.

Prepare Turkey

• Remove package and plastic bags containing neck (in body cavity) and giblets (in neck cavity). Drain juices and dry turkey with paper towels.
• Stuff turkey if desired. Combine stuffing ingredients just before using. Fill neck cavity; turn wings back to hold neck skin in place. Stuff body cavity and return legs to tucked position if they were untucked. No trussing is necessary.
• Brush skin with vegetable oil or spray with no-stick cooking spray to prevent skin from drying. Additional basting is not necessary.

Visit our How-to section to learn the best methods for cooking your turkey.