If the fridge is too full, try thawing in the kitchen sink filled with cold water. Leave the meat in its packaging or place it in a leak-proof plastic bag and completely submerge it in the cold water. Do not use hot or warm water. Change the water every 30 minutes during thawing and cook the turkey as soon as it is thawed. When thawing in cold water, allow 30 minutes per pound of turkey.

If using the microwave to defrost, follow the owner's manual for settings and times. Remove the turkey from its packaging and use a microwave-safe dish and lid or plastic wrap. Cook the bird immediately after defrosting, and don't refrigerate or refreeze after thawing in the microwave.

If need be, it is safe to cook a frozen turkey, but the cooking time will be at least 50 percent longer than for a thawed turkey, according to the U.S. Department of Agriculture (USDA).

Don't forget to take the giblet package out!

Avoid food poisoning

Buy a food thermometer and use it to monitor food temperatures. A whole turkey is safe to eat when it has been cooked to a minimum internal temperature of 165 F.

Do not use color of the skin or meat to tell if the turkey is done. Stick the thermometer into the innermost part of the thigh and wing and thickest part of the breast. In general, roast the turkey at 325 degrees for about three hours for an 8- to 12-pound turkey and three hours to three hours and 45 minutes for a 12- to 14-pound bird. Use the manufacturer's instructions for frying times on turkeys, and always check the internal meat temperature.