Thaw in the refrigerator
Keep the turkey in its original wrapping or a leak-proof bag
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 in a leak-proof bag for cold-water thawing
Submerge it in cold water
Change the water every 30 minutes
Allow about 30 minutes per pound for cold-water thawing
Cook immediately after cold-water thawing
Use the microwave only if the turkey fits and your microwave allows it
Follow the microwave manufacturer’s instructions
Cook immediately after microwave thawing
Never thaw turkey on the counter
Never thaw turkey in hot water