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Don't Thaw In Cold Water. It's technically possible to safely thaw a frozen turkey in a sink full of cold water, but it won't be easy. The problem is, you need to allow 30 minutes of thawing time for every pound of frozen bird, and you MUST keep the water at 40Â°F or colder the entire time. For a large turkey, that means monitoring the temperature with an instant-read thermometer and changing the water every half hour for 12 hours!
And because you should cook the turkey soon after it's thawed, you may even need to thaw smaller birds overnight. You need to be sure that you have some way of keeping the water cold overnight, because thawing turkey in warm water means a bacteria farm that can give you food poisoning.ere's how you do it: 1  Keep the turkey in its original wrapping. 2  Place the turkey on a tray, so that if the packaging does leak, it stays in the tray. 3  Place the turkey on the lowest shelf in the fridge. 4  Thawing turkey in the fridge takes about 5 hours per pound.