Thaw the turkey on the inside and outside at the same rate. The best way to do this is using the fridge. There are many ways to thaw a turkey, but they all come with their own risks. When thawing a turkey in the fridge, some juices might drip and contaminate other foods. To avoid this, simply place it in a container or a tray that will catch drips.
Don’t wash the turkey. Although people often wash their turkey in hopes that the water will get rid of bacteria on the skin, this practice is actually dangerous. Bacteria, such as salmonella, cannot be rinsed off with water and will transfer onto your kitchen sink and splash to other surfaces.
Keep your kitchen clean and sanitize afterwards. Be sure to clean up and sanitize kitchen surfaces and utensils used while preparing the turkey.
Check the temperature of the turkey using a digital thermometer. Insert your thermometer into the thickest part of the meat to check the temperature of the cooked turkey. The temperature must be above 165 degrees Fahrenheit.
If you want to store it for later, don’t let the turkey sit out at room temperature. Place the turkey in a plastic bag or a container and put it in the fridge as soon as possible.