A turkey that is at 0 °F (fully frozen) is safe indefinitely from a food- safety standpoint, but you should cook it within about 1 year for best quality.

If you are asking how much longer it needs to thaw or cook, that depends on its weight and what you are doing next. As a quick guide:

• For thawing in the fridge: allow about 24 hours for every 4–5 pounds of turkey.

• For thawing in cold water: allow about 30 minutes per pound, changing the water every 30 minutes.

• For roasting from fully thawed and unstuffed: plan roughly 15–20 minutes per pound at about 325 °F, until the thickest part of the breast reaches 165 °F.

If you share the turkey’s weight and whether you’re thawing or cooking, a more precise time estimate is possible.