This was the number 1 question on the Butterball Turkey Talk-Line last year. So here's the answer from Gail Disney, food safety specialist with the Agricultural Extension Service at The University of Tennessee. Allow at least a day of thawing time for each 5 pounds of turkey. Always thaw the bird in the refrigerator in its original wrapping, never at room temperature.
Warm temperatures promote bacterial growth.
Thaw the bird in a container to keep juices away from other foods. Place the turkey in its unopened packaging in the sink and cover it completely with cold water. Change the water every 30 minutes. Rotate the bird occasionally, and allow 30 minutes of thawing time per pound. A 10- pound turkey will take at least five hours to thaw using this method.