Overview
- Plan for roughly 24 hours of refrigerator thawing per 4–5 pounds of turkey, with large birds requiring several days.
- Use the cold‑water method for a faster safe thaw by submerging the bagged bird and changing the water every 30 minutes, then cook immediately.
- The USDA says roasting from frozen is safe, though expect at least 50% longer cooking time than a fully thawed bird.
- Rely on a meat thermometer for doneness at 165°F in the thickest part, skip rinsing, treat pop‑up indicators as unreliable, and cook stuffing separately.
- Refrigerate leftovers within two hours and eat or freeze them within three to four days; check labels for injected solutions and note that hormones and cages are not used in U.S. turkeys.