First things first: is that bird still a frozen rock? Do not try to cook a frozen turkey breast. It’s like trying to hug a porcupine—pointless and painful for everyone involved. Give it a full 24 to 48 hours in the fridge to thaw, because patience is a virtue, and so is not serving a turkey that’s cold on the inside.
If you’re in a hurry, the cold-water bath method works, but you must change the water every 30 minutes. It’s sort of like babysitting a very clingy, wet toddler. Doable, but you’ll earn every degree of defrosting.
