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The safest way to thaw frozen meat is in the refrigerator. Generally, an average size cut of meat takes a day to fully defrost in a fridge. Larger cuts or whole birds (like a turkey) take about 24 hours per five pounds to thaw

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Fill a large bowl with cold water and submerge the bag in the water. Change the water every 30 minutes to ensure that it stays cold and continues to thaw the meat.

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Faster isn’t always safer. Hot water thaws food quickly, but it also raises the temperature past that critical 40-degree mark. Not only does bacteria start to grow, but the meat can start to cook before you want it to.

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Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.

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Remove the meat from its packaging, as the majority will not be microwave-safe. Place your meat in a microwaveable container/dish. Cook immediately afterwards.