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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!
1 Allow the turkey to rest for at least 15 minutes. 2  While the turkey rests, you can make your gravy (recipe here) . 3  Once the resting time has passed, cut and remove the leg portions and thigh portions to a platter. 4  Remove wings to the platter. 5  Carve each whole breast off and add to the platter. Place the turkey over the rack so that it saddles the rack breast up. 2  Bend the wing tips under the wings and tuck the leg ends down into the rack so the turkey doesnât slide. 3  Brush the turkey with the melted butter and then sprinkle the salt. 4  Place in the pre-heated oven uncovered for 30 minutes to brown.