coining us is meredith carruthers. thank you for joining us. we appreciate your time. >> thank you for having me, it is great to talk about food safety. >> that is what we are thinking about. let's start with the turkey. most of us get them frozen. what is the best way to thaw it out, when should you start the process, and don't tell me i'm more allergic -- don't tell me i'm already too late. >> you might be too late for thursday if you wanted to thaw it in the refrigerator. but there is still a possibility of doing it in time. it is safest in the refrigerator, because it keeps a safe temperature or the entire thawing process, but it takes a long time to do it. if you have a turkey over 15, 20 pounds, you might be cutting it close or too late for thanksgiving day. but there is the cold water method, submerging it in cold water, changing the water about every 30 minutes will ensure it continues the process. it will take about 30 minutes per pound. it will take a few hours or more. but it is faster than the refrigerator and will get your 30 thoug