Whenever possible, refrigerator thawing is best. However, if you are short on time and need a speedy method, try cold-water thawing. Never thaw a turkey at room temperature, as this allows for bacterial growth and is never recommended.
For Thawing a Frozen Whole Turkey, Whole Turkey Breast or a Boneless Roast:
Refrigerator Thawing
* Thaw breast side up, in unopened wrapper, on a large plate or tray in the refrigerator. (the tray will prevent juices from the thawing turkey leaking onto other foods and contaminating them).
* Allow for at least 1 day for every 4 pounds of turkey.
* Refrigerator thawing times: 4 to 12 pounds, one to three days; 12 to 16 pounds, three to four days; 16 to 20 pounds, four to five days; and 20 to 24 pounds, five to six days.
Cold-Water Thawing
* Thaw breast side down, in unopened wrapper, in enough cold water to cover it completely.
* Change the water frequently to keep the turkey chilled.
* Estimate a minimum thawing time of 30 minutes per pound for a whole turkey.
* Cold water thawing times: 4 to 12 pounds, two to six hours; 12 to 16 pounds, six to eight hours; 16 to 20 pounds, eight to 10 hours; and 20 to 24 pounds, 10 to 12 hours.
Courtesy of Butterball.com
Helpful Hints
* Don’t forget to remove the neck and giblets from the neck opening and the body cavity after the turkey thaws.
* Cook them to make turkey broth or stock or chop up cooked meat from neck and giblets and add to stuffing or gravy.
* Discard the liver as its unique flavor does not blend with the other ingredients.
* Rinse the turkey inside and out and pat dry before roasting.
