Improper thawing of chicken, turkey, and other poultry can increase the risk of food-borne illness. Follow these guidelines from the US Department of Agriculture to ensure that you’re serving a healthy bird.

• Don’t thaw poultry at room temperature.
• Allow frozen poultry to thaw in the refrigerator for one to two days.
• Alternatively, thaw poultry in a sealed plastic bag in cold water for two to three hours. Change the water every 30 minutes to keep it cold.
• Poultry can be defrosted in a microwave, but it should be cooked immediately afterward.
• Always allow poultry to thaw before cooking it in a slow cooker.