I've been reading on this website that you should defrost your turkey in a refrigerator 24 hours for every 4 or 5 lbs. Unfortunately, I will be 2 or 3 days short. Can I leave the sealed turkey in a pan overnight? Also, I've also been reading that the thermometer should be placed in the thigh. I saw on Food Network a recommendation by the Barefoot Contessa to place it in the breast and cook to 160 degrees. Which is correct?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)