Answer:
Thaw under cold water.
Leave your turkey in its original packaging and submerge it completely in cold water. If you need to, place a plate stacked with a few cans of food over your turkey to keep it under the water. Replace the water in the sink every 30 minutes as your turkey thaws.
Explanation:
this puts the turkey within the “danger zone” of 40°F to 140°F for longer than is safe, and your risk of food poisoning increases drastically.Nov 18, 2019
