Whatever you do, don't deep fry it.

I read last year that you should just cook it, and allow extra time. Don't know the details, but you can google it.

Submerge it and if you leave the faucet dripping it will go quicker. Works every year for me, though I brine as well

Officially, you can leave it in the wrapper and soak it in the sink in cold water until it's thawed. Might take an hour or two. If you do this, place it inside a trash bag as well because the water will seep into the wrapper and water down your turkey.

Unofficially, I let mine sit on the counter for about 4 hours today until it was soft on the outside. Then I put it back in the fridge. If you have a few hours tomorrow before cooking, just place it on the counter until you're ready to use it.

Fill a cooler with cool water - put turkey in cooler.

Replace water every hour.

Fill sink with cold water, put turkey (wrapped in plastic) in the water. The contact with the water will cause it to defrost faster than it would sitting in the fridge.

Submerge in cool water

Frozen Turkey bowling

Ours is sitting on our DR table and will all night. DH does most of the cooking, so my advice about USDA recommendations on thawing go ignored, but we're not dead yet.

It hasn't defrost yet, what are my options?