Most turkeys come frozen, which is great for getting shopping done ahead of time. But when it comes time to cook the bird, what’s the best way to thaw it? The key here is thinking ahead: Defrost the turkey in the refrigerator, calculating one day of defrosting for every 4 pounds of turkey. So if you’re cooking a 12-pound turkey, the frozen bird should be placed in the refrigerator on Monday so that it’s thawed and ready to cook on Thanksgiving Day. If you plan on brining your bird the night before the big day, start thawing that 12-pound bird on Sunday.
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