FARGO — Thanksgiving is now a week away, and preparations, like thawing your frozen turkey, start soon.

A food and nutrition specialist with NDSU Extension says the rule of thumb is 24 hours in the fridge for every 4 pounds of turkey.

If you are running behind, you can speed up the process by putting your turkey in water, but the water should be cold and changed out every half hour.

When you cook it, the turkey should reach an internal temperature of 165 degrees.

“If you are using a pop-up type thermometer if it came with that, then you will want to measure it again with a digital thermometer or bi-metallic stem thermometer,” said Dr. Julie Garden-Robinson, food and nutrition specialist with NDSU Extension.

She also says you do not need to wash your turkey. Cooking it is the best way

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