I'm sure there are many opinions on this but here goes:

I have a 17 lb, presently frozen turkey. (It was in the refrigerator
case at the grocery store today, but still seems pretty completely frozen.)

I need to cook this turkey Monday, that is pretty much 48 hours from now
it need to go into the oven ideally completely thawed. By my calculation
it will not have thawed sufficiently by then if I just leave it in the
refrigerator.

How should I approach this?


Steve