The best way to defrost your turkey is to set the bird in a shallow pan in the refrigerator for 24 hours per 5 pounds of turkey. This process will take several days, so plan accordingly; make room in the fridge by tossing old leftovers and ancient items you'll never use again.

If you lack sufficient refrigerator space, submerge the unwrapped turkey in a sink filled with cold water for about an hour per pound, changing the water every 30 minutes. In an emergency, you can thaw the bird in the microwave, but you'll have to refer to your manufacturer's user guide for the appropriate instructions. In any case, the turkey is fully thawed when a meat thermometer inserted into a thick part of the meat registers 40 degrees. Store thawed turkey in refrigerator until ready to cook.