There are two methods for thawing a turkey safely, refrigerator thawing and cold water thawing. Do not thaw turkey at room temperature or there will be a high risk for bacterial growth.
Refrigerator Method - Leave turkey in original wrap and place in a shallow pan on the bottom shelf of the refrigerator. It takes approximately 24 hours per 5 pounds of turkey to thaw.
Cold Water Method - Leave turkey in original wrap and place in sink and fill with cold water. Change the water every half hour to keep it cold and reduce the risk of bacterial growth. It takes approximately ½ hour per pound of turkey to thaw.
It’s safest to bake stuffing separately, but if stuffing the turkey is a must, place as much stuffing in turkey as will loosely fit JUST BEFORE roasting turkey. Do not over stuff or stuffing will not cook properly. (Bake remaining stuffing in a baking dish according to stuffing directions).
Stuffing baked in a turkey MUST reach 165°F or hotter to be safe to eat. If stuffing is not 165°F when turkey is done roasting, remove from turkey and transfer to a baking dish. Continue baking until stuffing reaches 165°F before serving. This should only take about as long as the turkey should stand before carving.
*It is recommended to use a meat thermometer in addition to the pop-up timer to insure a proper internal temperature of 180°F.