Prepare A Turkey
- First, defrost it completely in the refrigerator in a large, deep roasting pan to prevent leaks running through. Allow 24 hours for every 3–4 pounds.
- If you want to get it ready in up to three hours, simply submerge it in a leak-proof bag in cold water. Then change the water occasionally until it comes close to room temperature. (That ensures it will be roasted evenly.)
- Second, pull out the neck and giblets, then rinse it inside and out before patting dry with a paper towel.
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