If you’re in charge of cooking the turkey this Thanksgiving, it’s already time to thaw it out.
The FDA recommends a turkey that weighs 20 to 24 pounds to be refrigerated about five to six days before cooking.
It’s four to five days if the turkey weighs 16 to 20 pounds. Birds under 15 pounds can take anywhere from two to four to thaw.
And when you’re cooking the turkey, the USDA says it’s safe to eat when it’s reached an internal temperature of 165 degrees.
