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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!
The safest way to thaw a turkey is in refrigerator. Thawing at room temperature or in a sink of warm water invites bacteria to multiply too rapidly. Allow a day in the refrigerator for every 4 pounds (presuming a 40-degree refrigerator). So: 12-pound turkey = 3 days to thaw (purchase by Monday morning of Thanksgiving week) 16 pounder = 4 days to thaw (purchase by Sunday morning of Thanksgiving week). Oops ... I bought my frozen turkey on Tuesday. Now what? Use the quick-thaw method: Leave the turkey in the original packaging. Put it in the sink and cover with COLD water - never warm. Change the icy water every 30 to 60 minutes. This takes 30 minutes per pound, or six hours for a 12-pound bird. Once thawed, it's safe in the refrigerator for three or four days before cooking.