What happens when you thaw a turkey on the counter?

* Rapid bacterial growth: The "danger zone" for bacterial growth is between 40°F and 140°F. A turkey left on the counter at room temperature falls well within this zone, allowing harmful bacteria to multiply rapidly.

* Food poisoning risk: These bacteria can cause food poisoning, leading to symptoms like nausea, vomiting, diarrhea, and stomach cramps.

* Unpredictable thawing: Thawing on the counter is inconsistent and unpredictable. The turkey may thaw unevenly, leading to undercooked areas and a higher risk of foodborne illness.

Safe thawing methods include:

* Refrigerator: The safest method. Plan ahead and thaw in the refrigerator for 24 hours per 5 pounds of turkey.

* Cold water: Submerge the turkey in cold water, changing the water every 30 minutes. This method takes about 30 minutes per pound.

* Microwave: Some microwaves have a defrost setting, but this is not recommended for whole turkeys.

Always remember to:

* Keep the turkey in its original packaging.

* Place it on a low shelf in the refrigerator so it doesn't drip onto other foods.

* Don't try to speed up thawing by placing the turkey in hot water or near a heat source.

Never risk your health or your family's health by thawing a turkey on the counter.