It is so important to properly and safely thaw your turkey. AND it takes planning! The two main methods are refrigerator thawing and cold water thawing.
Refrigerator thawing takes more time, but is very easy to do. Just place your turkey (still in the wrapper) in the fridge, breast up and allow 1 day for every 4 pounds of weight.
Cold water thawing requires a little more attention. Place turkey (still in wrapper) breast down in the sink or a large tub. Cover with cold water. Change water every 30 minutes to make sure the surface doesn’t get too warm, which can cause a dangerous growth of bacteria. Allow 30 minutes thaw time per pound of turkey.
This is my dad carving last year’s turkey. It was delicious!