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No Thanksgiving celebration can of course be complete without the customary turkey dinner. But before that awaited moment where one sits up to the table to carve up that juicy, delectable main course, there is the entire process of preparing the bird; a process that starts with the best way to thaw a turkey.

In finding the best way to thaw a turkey, there are three main options: thawing it in either a refrigerator, the kitchen sink, or in a microwave. If one chooses to go with the fridge method, the turkey must be placed in a large pan with ample space on every side to catch the juices that may drip out from it (the turkey does not have to be removed from its original wrapping).

If one opts to use the sink thawing method, the turkey must first be securely wrapped and sealed in plastic (a typical garbage bag yields the best results) in order to keep any water from getting inside. Afterwards, the turkey must be submerged in cold water which has to be changed after every 30 minutes.

If one decides to use the microwave method, it is must be noted that each model comes with its own specifications. So it is important to refer to the owner's manual as to the proper settings for thawing, what size of the turkey it can handle, and how long the thawing would take with regards to how much the turkey weighs.

The length of time it would take for the turkey to thaw depends on the size of the bird. Comparing the thawing duration for each method is a significant factor in determining which of them the best way to thaw a turkey is. With the fridge technique, the thawing would take about 6 hours per pound, so it would basically take a 24-hour period in order to thaw one turkey weighing 4 pounds. Thawing in a sink runs much faster at 30 minutes a pound, which would take only 6 hours to thaw a 12-pound turkey.

But faster does not necessarily mean better. A turkey thawed in the fridge will keep for up to 2 days, whereas after using either the sink or microwave techniques, the turkey would need to be prepared immediately after thawing. Also, thawing in the sink runs the great risk of bacteria growth if the water is not changed every half hour, and even then the threat of bacteria is still present.

In conclusion, after scrutinizing each method and weighing their respective pros and cons, the best way to thaw a turkey is through the refrigerator. With this technique, one does not have to be constantly checking on the turkey while it thaws, it could wait a couple of days before preparation, and there are no health risks to be concerned about.