Chefs Jordan Andino and Stefano Secchi join TODAY's Throwback Thanksgiving to share fresh spins on Thanksgiving main dishes, including an herb dijon ribeye roast and a turkey leg osso buco. Get the recipes!
Thanksgiving Day is just days away, but let’s face it: Hosting this holiday dinner is no easy feat. From knowing when to start thawing a turkey to how much turkey to make and the perennial question of will I have enough food for my guests, there’s a lot of pressure to make this delicious holiday perfect. Beyond the chaos involved in preparing a dinner of epic proportions, food safety should be the top priority.
Next, fill a bowl or bucket that’s big enough to fit the bird with cold tap water. Submerge the wrapped turkey in the water and change the water every 30 minutes, which ensures that the bird stays at a safe temperature and wards off any contaminating bacteria. Allow 30 minutes of thawing time for each pound of turkey, which translates to about six hours for a 12-pound turkey. A 15-pound bird will thaw in eight hours. Adjust the thawing time based on the size of the turkey you purchased.
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