As Thanksgiving draws near, food safety authorities are stressing the importance of correctly thawing turkeys to ensure safe and consistent cooking. The USDA recommends thawing a frozen turkey in the refrigerator for every 4–5 pounds of weight, one day prior, emphasizing the need for preparation ahead of time. Quicker methods include the cold-water method, which requires changing the water every 30 minutes, and microwave thawing as a last resort. Fully thawed birds should be cooked within the specified time frames; however, a frozen turkey can be cooked directly in the oven, though it will take about 50% longer to cook.