SAFE HANDLING

 Once out of the refrigerator, take the turkey to the sink and cut away the plastic bag. A certain amount of juices will have accumulated in the bag. Drain and throw away the bag immediately.

 Make sure the drain is open and under cold running water first rinse the outside of turkey thoroughly, washing away any of the juices.

 Many turkeys have a metal hook used to hold the legs together during baking. Disconnect the legs from this hook and pry open the legs and get ready for the real yucky part.

 Stick your hand in (there's no other way to do this) and pull out the giblets and gizzard. The inside cavity of the turkey will be cold and often there will still be ice crystals attached to the cavity.

 "This is a subjective kind of thing," says Williamson about determining whether the turkey is completely defrosted at this point. "The turkey should be flexible but still cold to the touch."

 Williamson says the best indicator is the time allotted to thawing. If you've left enough time, the turkey should be thawed.

 "Look for the external factors," she says. "When you press on the flesh, does it leave an indentation? If the thigh moves readily when tugged."

 Be sure to thoroughly rinse the inside cavity of the turkey and drain it completely. Then pat it dry with paper towels, and dispose of these right away.

 Also, any knives, utensils, sponges, counter or cutting board surfaces that have come in contact with the turkey should be cleaned thoroughly in hot soapy water immediately. Any dishrags or aprons that you might have wiped your hands on while handling raw turkey should be removed to avoid cross-contamination.

 Bacteria can be transferred from surface to surface, particularly on cutting boards. It's a good idea to have separate cutting boards for the turkey, which is cleaned after every use, and another for chopping vegetables.

 A common mistake is to take the defrosted bird and leave it on the counter for an hour or two. The longer the turkey is left at room temperature, the more chance bacteria has a chance to grow. If you're not going to use immediately, put back in the refrigerator, where it will stay at 40 degrees.

 The same for the neck and giblets. If you're not cooking them right away, return them to the refrigerator.

 Once your ready season and stuff the turkey and place in roasting pan and into the oven.

 THE REFRIGERATOR METHOD

 THE SINK METHOD

 MICROWAVING

Nov. 12: Safely thawing the holiday turkey.

Nov. 16: Pursuit of the perfect pie crust. Also, other Thanksgiving desserts.

Nov. 19: The big stuff: Recipes for favorite turkey stuffings.

Nov. 23: Four ways to cook the big bird, and super side dishes.

Nov. 28: The ultimate turkey sandwich.