Plan ahead for safe thawing.
Never thaw a turkey at room temperature — the outer layers enter the "danger zone" (40-140°F) while the inside is still frozen, allowing rapid bacterial growth. Refrigerator method (safest): allow 24 hours per 4-5 lbs at 40°F. A 16-lb turkey needs 4 days. Cold water method (faster): submerge the wrapped turkey in cold tap water, changing the water every 30 minutes. Allow 30 minutes per pound — a 16-lb turkey takes about 8 hours. Cook immediately after cold-water thawing. Microwave thawing works for small turkeys but creates hot spots. A fully thawed turkey can stay in the fridge 1-2 additional days before cooking. Pro tip: the USDA says you can cook a turkey from frozen — it just takes 50% longer (about 4.5 hours for a 14-lb frozen turkey at 325°F).