If it's crunch time and you've reached for the turkey in the fridge, only to realize it's still a frigid solid mass, don't freeze: there are still some methods you can use for quick-thawing. Try submerging the turkey (with its wrapping still on) in a sink or a cooler full of cold water, changing out the water every half hour. Allow 30 minutes to thaw for each pound of turkey.

Hours of thawing time may not be an option, in which case, simply cook the bird in its frozen state: Allow four and a half to six hours, as opposed to the usual three and a half hours, to cook a 12- to 13-pound thawed turkey. Don't stuff it; this will up the cooking time even more. When ready, the turkey should reach at least 165ºF at the thickest part of the inner thigh. If you've ever encountered this problem, what did you do to solve it?

Worried that your turkey's too dry? Gravy's too lumpy? Bread doesn't rise? Then write us in the YumSugar Community to get that problem solved!

Source: Flickr User srqpix