Thawing turkey in water
The difference between thawing in the refrigerator and cold water method is that generally a refrigerator is set to a temperature of around 40F which keeps the micro organisms at a temperature that they either dont grow or grow very slowly. With the cold water method the temperature of the water is usually in a higher temperature range where these organisms will grow and the higher the temperature, the growth will be considerably faster and higher. This is why they feel you should cook the product ASAP. Taking the stuff out of the cavity gives more surface area for thawing and is a good idea.