In cold water, changed every 30 minutes, turkey takes about 30 minutes per pound to thaw. When using a microwave to thaw a turkey, follow the manufacturer's instructions for the size turkey that will fit in your oven, the minutes per pound and the power level to use. Never defrost turkey on the counter. Once thawed, keep turkey refrigerated at 40 degrees F. or below until it is ready to be cooked. Turkey thawed in the microwave should be cooked immediately.
Giblets are the turkey's gizzard, heart and liver.
The giblets and neck, when cooked until tender, are delicious additions to gravy or stuffing. Second, once the thigh has reached 180 degrees F., move the thermometer to the center of the stuffing. Once the stuffing has reached 160 to 165 degrees F., the turkey should be removed from the oven. Thaw the turkey and remove neck and giblets from the neck and body cavities. Preheat the oven to 325 degrees F. for conventional or 300 degrees F. for convection ovens.