• Submerge the turkey in cold water. Make sure your turkey is in a leak-proof bag and change the water occasionally to keep it cool. It may take up to three hours to get the chill out of the turkey, depending on the size of the bird. Allow it to come close to room temperature before cooking so it roasts evenly.
  • Pull out the neck and giblets (you can use them in soups or stews) once it has defrosted. 
  • Rinse the turkey inside and out and pluck out any remaining stray feathers.
  • Pat dry with a paper towel before roasting.