At home we thaw our turkey in a cooler in the tub. This keeps the water cooler longer, frees up the sink, completely submerges the turkey. Make sure to thoroughly clean the cooler before and after with antibacterial dish-washing soap.
The turkey has to be tightly sealed with no leaks. The tissues absorb water and consistency of meat will change.
Keep the water as close to 40 degrees F. as possible. Check frequently. Change water when it is close to 40 (or you can drip the water into it the cooler so it overflows slowly into the tub - For better food safety this is the preferred choice). If you have to leave overnight drip water into cooler.
USDA (USDA Turkey Thawing) says 30 minutes per pound to thaw
Turkey Weight - Thaw Time In Cold Water
10 to 14 lbs - 5 to 7 hours
14 to 18 lbs - 7 to 9 hours
18 to 22 lbs - 9 to 11 hours
22 to 26 lbs - 11 to 13 hours
Cook as soon as possible, because this method is not a controlled environment.
Make sure to sanitize your tub.