Thawing turkey

Thats what I did. Just drained the sink and threw it in the fridge.

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Can I throw it in cold water for 6-8 hours today to kick start the thawing then throw it back in the fridge until Tuesday/Wednesday and inject it then? I am worried that it wont thaw in the fridge alone before Tuesday/Wednesday.

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Keep it in water that long and you'll probably completely thaw it. Cold water thawing usually needs a half hour per pound. I don't know if I'd thaw it today with that method, then keep it in the fridge for three days, though. Fridge thawing is all done below 40 degrees, so it's nice and safe. Cold water thawing means that some parts of that bird WILL get above 40 degrees before the deep parts of the bird thaw. Turkey is notorious for going South easier than other proteins. Given how they're processed, turkeys (and other poultry) are loaded with bacteria. Once the bird gets above 40 degrees, its geometry and bulk means that it's hard to cool back down, for the same reason it takes so long to thaw in the first place. Get parts of the bird above 40 degrees, then plop it in your fridge for three days and you're asking for trouble because it won't quickly get back under 40, opening the door for all that bacteria to have a giant orgy. This is a large part of the reason you generally do not see fresh turkeys. The processor blast freezes them and they're shipped and often sold frozen, partly for safety.

Turkeys usually thaw in the fridge at about a day for every five pounds, though. Unless the bird is massive, I'd just drop it in your fridge and come back Wednesday and check to see if they're still crunchy when you're ready to inject. If they're still crunchy, then put them in cold water, checking for thawing every fifteen minutes and changing the water every other time you check. The MOMENT they're thawed enough, inject quickly and back into the fridge until cooking time.

Ideally, you'd wait to do any fast thawing until immediately before cooking, but you won't be able to inject and let it percolate if you thaw it immediately before cooking. Just be smart and safe about it if you need to fast thaw a little Wednesday to inject and you should be fine.