View All. For a long time, normal blood pressure was defined as 120/80 mm Hg (systolic/diastolic). Recently, however, the American Heart Association revised its guidelines about what an optimal blood pressure range is, and when blood pressure is considered too high or too low. While 120/80 used to be considered normal, the new guidelines define three levels of abnormal blood pressure values. 120-139 / 80-89 is now considered to be âprehypertensionâ (or âalmost high blood pressure), and doctors are watching blood pressures in this range more carefully than in the past.
4. Keep thawed turkey in the refrigerator. A whole, uncooked, thawed turkey can be stored in the refrigerator for 1 to 2 days. If kept undisturbed in the store packaging, you can store store-bought turkey in the refrigerator for up to 5 days, or until the use by date marked on the packaging. The refrigerator should be at a temperature under 40 degrees Fahrenheit (4 degrees Celsius).
The safest way to thaw a turkey is in refrigerator. Thawing at room temperature or in a sink of warm water invites bacteria to multiply too rapidly. Allow a day in the refrigerator for every 4 pounds (presuming a 40-degree refrigerator). So: 12-pound turkey = 3 days to thaw (purchase by Monday morning of Thanksgiving week) 16 pounder = 4 days to thaw (purchase by Sunday morning of Thanksgiving week). Oops ... I bought my frozen turkey on Tuesday. Now what? Use the quick-thaw method: Leave the turkey in the original packaging. Put it in the sink and cover with COLD water - never warm. Change the icy water every 30 to 60 minutes. This takes 30 minutes per pound, or six hours for a 12-pound bird. Once thawed, it's safe in the refrigerator for three or four days before cooking.