I've been reading on this website that you should defrost your turkey in a refrigerator 24 hours for every 4 or 5 lbs. Unfortunately, I will be 2 or 3 days short. Can I leave the sealed turkey in a pan overnight? Also, I've also been reading that the thermometer should be placed in the thigh. I saw on Food Network a recommendation by the Barefoot Contessa to place it in the breast and cook to 160 degrees. Which is correct?
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