The safest way to thaw frozen turkey is either in the refrigerator or in cold water. You should never thaw your turkey at room temperature.
Thawing using a refrigerator is the safest as it keeps the meat cold until it is completely defrosted. Place the turkey on the bottom shelf of your refrigerator in a roasting pan or on a tray. You should make sure to allow about 5 hours per pound (10 hours per kg).
If thawing using the cold water method, cover the turkey completely with cold water. Keep the turkey in its original wrapping. Make sure to change the water at least every hour and allow about 1 hour per pound (2 hours per kg).
Once your turkey is thawed keep it refrigerated and make sure to cook it within 48 hours.
NOTE: If you are cooking a frozen, pre-stuffed turkey - DO NOT THAW. Cook from frozen, following directions on the products’ package.