Cook it within 1 to 2 days. That is the USDA rule. The clock starts when the turkey is fully thawed.
Thawing early is safe. A turkey that finishes thawing on Wednesday is fine for a Thursday dinner. It still has its 1 to 2 days.
Thawing late is the risk. A bird that is still icy on cooking day roasts unevenly. Start from the Thanksgiving dates by weight and you land in the safe window.
A fresh turkey is the same clock. Buy it 1 to 2 days before cooking. The ThawDay calculator uses exactly that rule for fresh birds.
Cooked turkey leftovers keep 3 to 4 days in the fridge, per USDA. Get them in within 2 hours of the meal. Freeze what you will not eat in that window.
Keep the raw turkey cold the whole time. Fridge at 40 F or below, on a tray, below ready-to-eat food. Never leave it on the counter.
The calculator counts back from your dinner. The thaw ends with a day to spare, not a day short. Or ask in your own words.