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2. It’s time to thaw your turkey — here’s how to do it safely ...

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   10-pound turkey: 5 hours of thawing in cold water. 12-pound turkey: 6 hours of thawing in cold water. 14-pound turkey: 7 hours of thawing in cold water. 16-pound turkey: 8 hours of thawing in cold ...

3. 3 ways to safely thaw a turkey in time for Thanksgiving - AOL

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   14-pound turkey: 2 to 3 days of thawing in the refrigerator. 16-pound turkey: 3 to 4 days of thawing in the refrigerator. 18-pound turkey: 3 to 4 days of thawing in the refrigerator. 20-pound ...

4. How to Quickly Thaw Your Turkey - AOL

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   Thawing the Turkey Ahead of Time. The best way to thaw a turkey is to leave the bird breast side up in the fridge on a rimmed ... The 12-pound turkey in the video would take about six hours to ...

5. How to thaw a turkey; what to know about getting your ... - AOL

   www.aol.com/thaw-turkey-know-getting...

   A 16-pound turkey will need about 8 hours of cold-water baths. You’ll need 10 hours to get a 20-pound turkey thawed out. A big, 24-hour turkey will need at least 12 hours of cold-water bathing.

6. 10 turkey questions answered: How to thaw, prep and roast - AOL

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   Less than a week from Thanksgiving, turkey questions are creeping into the minds of hosts and cooks. Here are answers to the most common questions. 10 turkey questions answered: How to thaw, prep ...

7. How Long Does It Take to Thaw a Frozen Turkey? - AOL

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   The best way to thaw your turkey is in the refrigerator. Allow one full day per four pounds of meat. ... That means you should start thawing a 12-pound turkey about three days before the big day ...

8. When’s the best time to thaw your Thanksgiving turkey? Size ...

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   That means a larger 20-pound turkey would need at least five days of thawing time in a fridge set to 40 degrees. “Turkeys must be kept at a safe temperature during ‘the big thaw,’ “ the ...

9. Wolfgang Puck cooks up a turkey in no time and shares quick ...

   www.aol.com/lifestyle/2015-11-16-wolfgang-puck...

   1 (13-14 pound) turkey, neck and giblets removed, all visible fat trimmed from openings About 2 pounds assorted root vegetables, cut into bite-sized chunks Whole fresh herb leaves/sprigs