Frozen turkey must be kept at a safe temperature during thawing. According to the U.S. Department of Agriculture (USDA), a turkey is safe indefinitely while it is frozen. But if the bird is allowed to thaw at a temperature above 40 degrees F., any harmful bacteria that may have been present before freezing can start to grow again unless proper methods are used to prevent food borne illness.

Jananne Finck, University of Illinois Extension nutrition and wellness educator, says there are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.

To thaw in the refrigerator, place turkey on a tray and allow approximately 24 hours of thawing time for each 4 to 5 pounds of meat. Refrigerator temperature should be 40 degrees F. or below. Some areas of the refrigerator may keep the food colder than others. A turkey placed in the coldest part will require longer defrosting time. If you have a 12-16- pound whole turkey, it will take about three to four days to thaw in the refrigerator. A 20- 24 -pound bird will take five to six days.

For cold-water thawing, allow about 30 minutes defrosting time per pound of turkey. Be sure the turkey is in leak-proof packaging or a plastic bag. Submerge the turkey in cold tap water, and change the water every 30 minutes until the turkey is thawed. For a 12-16 pound turkey, allow about six to eight hours. For 20-24 pounds, about 10 to 12 hours will be needed. Turkey thawed by the cold-water method should be cooked immediately because conditions were not temperature controlled.

For microwave thawing, follow the microwave oven manufacturer's instructions for defrosting a turkey. Plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present would not have been destroyed, according to USDA.

NOTE: If the turkey is purchased pre-stuffed and frozen, it should NOT BE THAWED before cooking. Follow package directions for proper handling and cooking.

For more information on meat, poultry and egg products, contact the USDA Meat and Poultry Hotline at 1-800-535-4555 or Food Safety Inspection Service website, www.fsis.usda.gov or the Extension Office.

U of I Extension also offers turkey information and recipes at www.urbanext.uiuc.edu/turkey.