Refrigerator: Safest method. Allow 24 hours per pound for ground turkey or individual pieces OR 24 hours for every 5 pounds of whole turkey. Once thawed, cook within 2 to 3 days. Meat thawed in the refrigerator can be re-frozen without cooking although there may be some loss of quality.
Cold water: Safe when water stays cold and covers the package completely. Allow 1 hour for the first pound plus 30 minutes for each additional pound. Once thawed, cook right away.
Use a waterproof bag to keep water from touching the meat.
Submerge it in cold tap water. Change the water every 30 minutes to speed thawing. Never use hot water.
Microwave: Safe if the meat is cooked immediately after thawing. Use the defrost setting. Be sure the meat can rotate freely within the microwave