Three methods compared side by side.
Refrigerator (best quality): 24 hours per 4 lbs at 40°F. Slowest but safest — turkey stays at a safe temperature throughout. A 16-lb turkey needs 4 full days. Cold water (faster): 30 minutes per pound in cold tap water, changing water every 30 minutes to keep it cold. A 16-lb turkey takes about 8 hours. Must cook immediately after thawing. From frozen (emergency): Yes, you can roast a completely frozen turkey! It takes about 50% longer and you cannot stuff it. Remove giblet bag when turkey is thawed enough (after about 2 hours of cooking). All methods are USDA-approved. Never thaw on the counter — the surface enters the danger zone (40-140°F) hours before the center thaws.