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Don't Thaw In Cold Water. It's technically possible to safely thaw a frozen turkey in a sink full of cold water, but it won't be easy. The problem is, you need to allow 30 minutes of thawing time for every pound of frozen bird, and you MUST keep the water at 40Â°F or colder the entire time. For a large turkey, that means monitoring the temperature with an instant-read thermometer and changing the water every half hour for 12 hours!
Be sure to plan ahead â it takes approximately 4-5 days for a 20-pound turkey to fully defrost. 2. For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight. 3. Cooking times will differ depending on whether your bird was purchased fresh or frozen.Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.4. A turkey will cook more evenly if it is not densely stuffed.e sure to plan ahead â it takes approximately 4-5 days for a 20-pound turkey to fully defrost. 2. For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight. 3. Cooking times will differ depending on whether your bird was purchased fresh or frozen.