If you're thawing meat in the fridge, you have a little more leeway with how long you have to cook it. After all, it's spending time in a temperature-controlled environment. Smaller cuts of meat like chicken breasts will thaw in a day or two, while larger cuts like a whole turkey can take up to five days. As long as the meat is still cold—around 40°F or below—when you put it in the fridge, it'll be safe to eat for up to four days. If it's been sitting out on the counter for more than two hours, though, bacteria will start to grow, so it's best to cook it right away. If you're in a hurry, thawing meat in cold water is the fastest way to go. Just make sure to change the water every 30 minutes to keep it cold. Smaller cuts of meat will thaw in about an hour, while larger cuts can take up to three hours. And finally, if you're really in a bind, you can cook most meats from frozen. It'll take about 50% longer to cook, so just be patient. Your food will be safe to eat as