"A good rule of thumb is 24 hours for every four to five pounds of turkey," he said. "If you use cold water thawing, you should allow 30 minutes per pound of turkey and change the water about every 30 minutes ... you should do this with the turkey in its original packaging."

Still, if a turkey is on your menu, when the feast is about to begin and you’re finally sitting down, there is a sense of accomplishment. The golden bird looks regal, even before it goes to the table, sitting in a roasting pan splattered with turkey juices. Everyone is delighted.