You should always thaw meat out in the refrigerator, never on the counter or in the sink (unless the tap is running)You can use a microwave to thaw meat out if you need it right before cooking.When meat is stored between 40 and 140 F bacteria continues to grow and multiply (e coli doubles every 30 min) your refrigerator is kept at about 35 and although its out of the danger zone bacteria will continue to multiply slowly. So thawed food should be kept only for 3 to 7 days.If you refreeze meat it will cause freeze damage and the quality of the meat will be low. Your meat will be tough. If you choose to cook the turkey then freeze it, then, in my opinion the quality will be bad. Because you would need to cook the turkey to at least 165, then freeze it immediately (within a couple hours) then thaw it then cook it again back to 165 (all leftovers should be heated to this) My recommendation is to thaw in the refrigerator, it will take a couple days, but once its completely thawed it can stay in the fridge for up to 7 days and then it should be tossed.