Thaw in the refrigerator at 40°F (4°C) or below
Allow about 24 hours of thawing time 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
Thaw in cold water if you need a faster method
Submerge the turkey in its original packaging in cold water
Change the water every 30 minutes
Allow about 30 minutes of thawing time per pound
Cook the turkey immediately after cold-water thawing
Use the microwave only for small turkeys or turkey parts
Follow the microwave manufacturer’s instructions
Cook the turkey immediately after microwave thawing
Never thaw turkey on the counter at room temperature
Never thaw turkey in hot water
Check that the turkey is fully thawed before cooking
Remove giblets and neck after thawing if they are included in the cavity