Raw turkey can be stored for one to two days in the refrigerator before cooking. When thawing turkey in the refrigerator, it takes 24 hours per 4 to 5 pounds of turkey, meaning a 20-pound turkey can take up to six days to thaw completely before the storage time commences.
A turkey can also be thawed by immersing it in cold water for 30 minutes per pound of turkey. However, when using this method, it is important that the turkey is cooked immediately after thawing and not refrigerated further. After cooking, turkey can be frozen again within three to four days of cooking for two to three months.