The bacon recommendations always intrigue me.

Thaw it however you feel comfortable thawing it such that you yourself are not worried about food poisoning.



I am a fan of either brining or what is called "dry brining" turkey, and with such a huge bird I think it likely one or the other is a good idea to not end up with a dry breast whilst getting the dark meat done. Given the size of the bird and other concerns related to convenience I would recommend dry brining. That involves thawing the bird, doing a heavy, herbed salt rub, wrapping it tightly and letting it absorb the rub.

There are a number of good recipes on-line. I've used several over the years and don't recommend one over another.

I've wet and dry brined turkeys and large roasting hens and find both methods are equal except wet-brining is messier and depends on having huge pots, a huge refrigerator, or the surety the weather will be cold outside and critters will not be drawn to the bird marinating in the cooler or cauldron sitting on the back porch on a sufficiently chilly stretch of weather.