turkey thawing

Buy a Frozen Turkey on Saturday. Run enough water in it to remove the giblet sack.
Salt it heavily and wrap in plastic then back in the Fridge. Turn daily. Wednesday morning take it out of the bag and rinse. Place herbed butter under the skin and Back in the fridge uncovered. Thursday morning rub with evoo and sprinkle with rub of choice. Smoke at 350 -375 for about 3 hours. Take it to 170 in the breast. ( cooking hot and fast wont dry it,)
Let it rest on the counter top for 1 hour with foil on top.

Frozen, free range, no enhancement at Whole Foods.

I found out the difference between Turkeys that have been chilled below 26°F, but not below 0°F can't be labeled fresh, but they don't have to be labeled frozen either. If a turkey isn't labeled as either fresh or frozen, it's most likely in this category. This type of bird may also be identified as "hard-chilled" or "not previously frozen." This is what probably makes the difference in thawing times along with refrigerator temp. I checked the turkeys I have and they are "fresh". I can only guess that "frozen" (below 0 degrees) would take longer.