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Keep your turkey in its original packaging for this method, too. To finish a partially defrosted bird, 30 minutes in cold water may be all you need. If fully frozen, allow about 30 minutes per pound to completely thaw, and change the water every 30 minutes to ensure the water stays cool (below 40 degrees F).

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Step Three. Take your scrap pieces of paper and wad them up. Stuff the bottom of the 2 small brown bags with the wadded-up paper. Place the ends of the white tissue paper down into the bags with only the end peaking out about 1-2 in. Twist the top of the bags around and glue or staple them to secure.

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The USDA recommends thawing your turkey in the refrigerator. This is the safest method because the turkey will thaw at a consistent, safe temperature. This method takes some time, so allow one day for each 4 - 5 pounds of weight. If your turkey weighs 16 pounds, it will take about four days to thaw. Once thawed, the turkey is safe for another.

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Pat the turkey very dry with paper towels. Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs. Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.

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1. Fill your container. Pour cool water into a clean pot, tub, or container large enough to completely hold and cover your turkey. For this method, the shape of the container doesn't matter. The water must be no warmer than 40 degrees Fahrenheit (4.44 degrees Celsius) to avoid bacterial growth.

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3. Pack bones and meat separately. Once the meat is picked off the bones, package it up. If you want to set aside one pound of meat for soup, weigh it out, throw it into a container, and label it so no one accidentally turns it into a sandwich. Package up white meat and dark meat separately so people can easily find what they want, and you can.

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And much more! NOTE: This article was reviewed by Melissa Macher, Registered Dietician and Food Scientist for safety and accuracy. Jump to Section. Turkey Going Bad. How to Tell if a Turkey is Bad (3 Easy Steps) Step 1: Visual Inspection. Step 2: Smell Inspection. Step 3: Touch Test. How to Keep a Turkey Fresh.

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Step five: After about 7 hours, check the temperature of the turkey. You're looking for 170 to 175 degrees F in the deepest part of the thigh and 165 degrees F everywhere else.

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Kurds, NATO, Operation Peace Spring, Syria, Treaty Law, Turkey. Turkey's ongoing military action in Syria, Operation Peace Spring, has caused consternation and dismay among its allies. French President Emmanuel Macron warned that the intervention could create an "unbearable humanitarian situation" and demanded that the offensive should cease.

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Refrigerator Thawing. Thaw turkey breast side up, in an unopened wrapper on a tray in the fridge (40 degrees F or below). Allow at least one day of thawing for every 4 lbs of turkey. Keep turkey in original wrapper and place on tray. Use turkey within four days after thawing.

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Add flour and cook, stirring constantly, until golden brown, about 3 minutes. Whisking constantly, add fortified broth in a thin, steady stream. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups. Season to taste with salt and pepper. Carve turkey and serve with gravy.

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On a global scale, eliminating 50% to 75% of food waste from the landfill could reduce carbon dioxide emissions by between 10 and 18 gigatons, according to Project Drawdown, a nonprofit.

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Step 3: Close the Lid. Close the lid of the cooler and wait. In a cooler, turkeys thaw at a rate of 30 minutes per pound, meaning your 10lb turkey will be thawed in 5 hours. Editor's Note: We recommend having a temperature probe with an alarm in the cooler to ensure the temperature doesn't climb above 40°F.