Whether you have 4 days or 12 hours, you can safely thaw your frozen turkey without rising bacteria growth. Thawing your turkey in the refrigerator is the preferred method for safety reasons, but you can also thaw it in cold water. The thing to remember about both methods is that they keep your turkey cold while thawing – the key to preventing excessive bacterial growth.
And, no matter which method you select, cook the turkey promptly after thawing.
Thawing In The Refrigerator: