Prepare Turkey- Leave the turkey in its original packaging, or transfer it to a large plastic bag and seal it tightly. Place the turkey, breast-side up, on a rimmed sheet pan or roasting pan large enough that the turkey does not hang over.
Defrost- Allow for at least 24 hours per 4 pounds of turkey.
Method #2: Cold Water Thawing
Prepare Turkey- Leave the turkey unopened in its original packaging, or transfer it to a large plastic bag and seal it tightly. Place the turkey, breast-side down, in the sink, large bucket, cooler, or pot. Cover it completely with cold water. It should be below 40ºF (4.4°C), if not, add some ice or transfer pot to a refrigerator if there is space.
Defrost- Change the water every 30 minutes until defrosted. If not completely submerged, rotate the turkey every 30 minutes for even defrosting.
Notes
Checking the Turkey:The bird is defrosted when the breast and leg reach between 30 to 40ºF (-1.1 to 4.4ºC). When touched, the meat should spring back, and the legs should move when lifted.
Refrigerating Defrosted Turkey:The turkey can be transferred to a sheet pan or roasting pan in the refrigerator for up to four days after defrosting.
