Thaw in the refrigerator
Allow 24 hours for every 4 to 5 pounds of turkey
Keep the turkey in its original wrapping
Place it on a tray or in a pan to catch drips
Keep the refrigerator at 40°F or below
Thaw in cold water for faster results
Keep the turkey in a leakproof bag
Submerge it in cold water
Change the water every 30 minutes
Allow about 30 minutes per pound
Cook immediately after cold-water thawing
Use the microwave only if the turkey fits and can be cooked right away
Follow the microwave’s defrost settings
Cook immediately after microwave thawing
Never thaw at room temperature
Check that the turkey is fully thawed before cooking