Thaw in the refrigerator
Keep the turkey in its original wrapping
Place it on a tray or in a pan to catch drips
Allow about 24 hours for every 4 to 5 pounds
Keep the refrigerator at 40°F or below
Thaw in cold water if you need it faster
Keep the turkey sealed in a leakproof bag for cold-water thawing
Submerge it in cold water
Change the water every 30 minutes
Cook immediately after cold-water thawing
Use the microwave only if the turkey is small enough and fits safely
Cook immediately after microwave thawing
Never thaw a turkey on the counter
Never thaw in hot water
Check that the turkey is fully thawed before cooking
Make sure the cavity is free of ice crystals