Do you take a turkey out of its wrapper to thaw?

Here's why:

* Safety: The packaging helps protect the turkey from bacteria and contamination. Removing it exposes the raw meat, increasing the risk of foodborne illness.

* Quality: Thawed turkey meat is very delicate and can be easily damaged or torn without the protection of the wrapper.

The best way to thaw a turkey is:

* Refrigerator: This is the safest and most recommended method. Place the turkey in the refrigerator and allow it to thaw slowly for about 24 hours for every 5 pounds of turkey.

* Cold Water: This method is faster but requires careful supervision. Submerge the turkey in cold water, changing the water every 30 minutes to ensure it stays cold. It takes about 30 minutes per pound to thaw this way.

Important:

* Always thaw your turkey in the refrigerator or cold water.

* Never thaw a turkey at room temperature, as this can allow bacteria to grow rapidly.

* Ensure your turkey is completely thawed before cooking.

* Cook your turkey to an internal temperature of 165°F (74°C) to ensure safety.

If you have any further questions, consult a trusted source like the USDA website.