I know what you’re thinking: fresh turkey sounds fancy, frozen turkey sounds like a hassle. Well, fresh turkeys are usually juicier because they haven’t been through the freeze-thaw wars. But they’re also pricier, and you have to buy them close to the big day. Frozen turkeys, on the other hand, are budget-friendly and let you plan ahead. The trick is giving it enough time to thaw—usually one day for every 4–5 pounds in the fridge. So for an 18-pounder, you need to start defrosting four to five days before.
What size turkey do I need? | Turkey Size Guide | Cornish Food
Here’s where I get real with you: don’t be a hero and try to thaw it in the sink with cold water unless you love the adrenaline rush of playing chicken with food safety. I’ve done it. It works, but you’ll feel like a contestant on a cooking show. Just plan ahead, please. Your guests don’t want to see you wrestling a frozen bird at 10 AM.
