> We used the water thaw method all the time in the restaurant. * It
> works great. *I trust it more than countertop thawing any day. * The
> bird will be still quite cold in the water even after it has thawed so
> it will still inhibit any bacteria growth.
> Just be sure to weight it down so it doesn't float. * The laundry sink
> should work well.

I use the cold water method myself in my giant stock pot, but I change
the water every two hours or so using cold tap water because after a
couple hours the water gets much colder. Also, I remove the plastic
wrapping from the turkey, which allows it to thaw inside also. It
will float, but I flip it over every half hour or so. This method
takes 8-10 hours to thaw the turkey.