Never thaw turkey at room temperature.
Food defrosts from the outside inward.
If left to thaw at room temperature, bacteria can multiply to dangerous levels on the outside of the turkey before the inside thaws completely. Thaw the turkey in the refrigerator, allowing one day for every five pounds. Put the turkey in a heavy plastic freezer bag secured with a twist tie. Place in your sink and cover with cold water, changing Don't stuff the turkey the night before. The bird's cavity insulates the stuffing from the cold temperatures of the refrigerator encouraging bacterial growth.