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At room temperature about 90 minutes per pound or 3 hours per kilo.
But it is safer to defrost in the lower area of a fridge - when it is likely to take about 5 hours per pound or 10 hours per kilo.
However it is thawed, the body cavity should be free of ice and the thicker parts of the flesh should feel soft enough to push a safety pin into it without hitting hard icy bits.
Oh, and you "bake" bread and cakes - turkeys are "roasted".
If you tell your guest you baked the turkey yourself, they might think you don't know what you are doing.
-- Bon Appétit - Majikthise.
Place turkey or turkey parts in their original packaging under cold water in a sink or deep pan. Change water as often as needed to keep it cold. Allow the following amount of defrosting time:
Whole Turkey—30 minutes defrosting time for each pound Turkey Breast—4 to 8 hours
Turkey Parts—2 to 2-1/2 hours
The best way is to brine it in a large container with kosher salt spices and white grapefruite juice. This wil give it flavor, defrost it, and tenderize it: providing you with the best turkey you've ever had! Don't forget to remove the innards and rinse it with lemon before you throw it into the brine!
It depends on how big it is, but a 10 kg turkey should be kept in the fridge for at least 3 days prior to baking. If you don't have that much time, place in in a sink with cold, running water, and it should take about a day.
Instructions for Thanksgiving.
