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Yes, you can thaw a 20 lb turkey in the refrigerator. It will take around three days depending on the refrigerator temperature and the original temperature of the frozen turkey. The turkey will keep in the fridge up to one week.

For more information about thawing and cooking a turkey see the Perfect Turkey Cookbook.

Another question, can I thaw a 20# turkey in the fridg from Sunday to Thursday night? Will be out of town till Thursday evening. Will be roasting the bird Friday. Is this safe?

I have prudential pans that were bought in the early 60's.  Good as new, but, the handles and knobs on the set have cracked.  Would love to replace them as I can get another 45 years, I should live so long.

I have never attempted to make a fruit cake.  Wonder if it will really taste better if you make it yourself.

What is your must have appliance?  Something you use everyday or it just comes in handy. 

Salad dressing isn't only for making salads.  Great to have in the fridge to compliment other meals.

This looks great!

Share Thanksgiving recipes you want to try this year. Here's a Turkey, Brie and Cranberry Baguette recipe from the Safeway Thanksgiving site.



Turkey, Brie and Cranberry Baguettes

    * 2 tbsp. Dijon Mustard
    * 1 tbsp. Clover Honey
    * 1 French Baguette
    * ½ cup cranberry sauce, homemade or store bought
    * 8 oz. sliced cooked turkey
    * 4 oz. sliced Brie (¼-in. slices)
    * 1½ oz. arugula

1.
In a bowl, combine mustard and honey; set aside.

2.
Trim ends off baguette. Cut crosswise into 4 pieces. Cut each piece almost in half horizontally, leaving one side of crust intact. Gently fold each piece open like a clamshell.

3.
Spread cranberry sauce on bottom of baguettes, dividing evenly. Top with turkey, brie, mustard mixture, and arugula, dividing evenly. Cut sandwiches in half and serve.

PER SERVING 422.51 CAL., 24% (100 CAL.) FROM FAT; 27 G PROTEIN; 11 G FAT (6.8 G SAT.); 51 G CARBO (1.7 G FIBER); 700 MG SODIUM; 64 MG CHOL.

Nutella does bake well.  Never tried it in a crepe, but will try that out soon. 

Mini Taco Bowls


8 flour tortillas (6 inch)
1 lb. extra lean ground beef
1 cup salsa
1/2 cup 2% milk shredded cheddar cheese
2 cups chopped lettuce
1 cup  chopped tomatoes
1/4 cup ranch dressing

HEAT oven to 350°F. Microwave tortillas on HIGH 30 sec. Press 1 tortilla into each of eight 2-1/2-inch muffin cups. Carefully fold back edges of tortillas, leaving opening in center of each for filling. Bake 10 min.

MEANWHILE, brown meat in large skillet; drain. Stir in salsa; bring to boil. Reduce heat to medium-low; simmer 10 min. Spoon into tortilla bowls; top with remaining ingredients.