If you've gone the frozen turkey route, calculate the defrosting time - you might have to start soon.
Never thaw a turkey at room temperature, because bacteria can grow on the turkey's surface. Simply transfer the turkey from the freezer to the refrigerator and wait, wait, wait. It takes one day of thawing time in the refrigerator for every four or five pounds of turkey. A 20-pounder will take five days to thaw; a 16-pounder about four; and a 12-pounder three.