The two safest ways thaw a frozen turkey is either in the refrigerator or using a cold water bath. The refrigerator is a leave it and forget it while the cold water bath requires the water to be changed every 30 minutes.
Refrigerate for 24 hours for every 4-5 pounds of turkey. Submerge in cold water for 30 minutes for every 4-5 pounds of turkey.
Don't thaw on the countertop which puts the turkey the “Temperature Danger Zone,” which is between 40°F and 140°F. In this range, bacteria multiply rapidly, increasing the risk of foodborne illness.
Once thaw your turkey can be roasted, grilled, fried, brined, seasoned, or prepared according to your favorite recipe instructions.