The time to thaw a turkey depends on the size of the turkey and the method used:

• Refrigerator thawing (recommended): Allow about 24 hours for every 4 to 5 pounds. For example, a 16-pound turkey will take about 4 days, and a 20-pound turkey 5 days. The turkey can stay in the fridge for 1-2 days after it is fully thawed before cooking.
• Cold water thawing: Submerge the turkey (in a leak-proof bag) in cold water, changing the water every 30 minutes. Allow about 30 minutes per pound. For example, a 16-pound turkey takes about 8 hours in cold water, a 20-pound turkey about 10 hours. Cook immediately after thawing.
• Microwave thawing: This is much quicker, roughly 6 minutes per pound, but the turkey should be cooked immediately afterward as some parts may begin to cook during thawing.

In summary, plan for slower refrigerator thawing when possible for safety and convenience. Use cold water thawing for faster results but be sure to cook the turkey right away. Microwave thawing is the fastest but least common method and requires immediate cooking.