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You can safely thaw your meat in cold water, and in fact it's faster than thawing in the refrigerator. First, make sure the meat is in a tightly-sealed package. If cold water gets into the meat, it will make for a watery meal. Keep the meat submerged in cold water and change the water every 30 minutes.
Raw meat should be thawed in the refrigerator, a cold water bath, or in the microwave. If the meat is thawed in the microwave or a cool waterbath it needs to be cooked immediately. Small pans of foods may thaw overnight in the refrigerator but meat may need two days or more. Try to use it within a day for being completely thawed. Keep this in mind when menu planning. For large items like turkeys, estimate at least 24 hours of thawing time for every 5lbs of meat.