Keep you and your family safe by properly thawing and cooking your Thanksgiving turkey with these helpful tips!

Don't panic if your turkey is still frozen, there is still time to thaw properly.

Cool Water: Cover in sink or container with cool water, changing every 30 minutes. Allow 30 minutes per pound. Microwave: Remove wrapping. Rotate several times. Cook turkey immediately after thawing. Allow 6 minutes per pound. Cook: Use method if the turkey is partially thawed. Allow at least 50% longer time to cook through.

Never thaw your turkey on the counter overnight; this can cause harmful bacteria to grow rapidly and cause illness. 

Poultry, like turkey and chicken, must be cooked to an internal temperature of at least 165°F/74°C for safety.

Check the temperature in three spots:

1. Thickest part of the breast 2. Innermost part of the wing 3. Innermost part of the thigh

Have a wonderful and safe Thanksgiving!