Thaw in the refrigerator at 40°F or below
Allow about 24 hours for every 4 to 5 pounds of turkey
Keep the turkey in its original packaging
Place the turkey on a tray or in a pan to catch drips
Keep the turkey on the lowest shelf of the refrigerator
Cook the turkey within 1 to 2 days after it is fully thawed
Thaw in cold water if you need a faster method
Keep the turkey in a leakproof bag for cold-water thawing
Submerge the turkey in cold tap water
Change the water every 30 minutes
Allow about 30 minutes per pound for cold-water thawing
Cook the turkey immediately after cold-water thawing
Use the microwave only if the turkey fits and you will cook it right away
Follow the microwave manufacturer’s instructions for thawing
Remove all packaging before microwave thawing
Cook the turkey immediately after microwave thawing
Never thaw a turkey on the counter
Never thaw a turkey in hot water