How to Thaw a Turkey: Fridge, Cold Water and Microwave Times

A frozen turkey takes longer to thaw than most people expect. The good news is that there are three safe ways to do it, and one of them still works if you remember late. The times below come from the USDA, so you can count back from the day you want to cook.

Count back from the day you cook

Decide which day the turkey goes in the oven, then count back by weight. A turkey thawed in the fridge can wait there for another one or two days before cooking, so starting a little early is fine. Starting late is the problem.

Method 1: In the refrigerator (safest, slowest)

Keep the fridge at 40°F or below and allow about 24 hours for every 4 to 5 pounds. Leave the turkey in its wrapper, put it on a tray to catch drips, and store it on the bottom shelf.

• 4 to 12 pounds: 1 to 3 days
• 12 to 16 pounds: 3 to 4 days
• 16 to 20 pounds: 4 to 5 days
• 20 to 24 pounds: 5 to 6 days

Thanksgiving falls on Thursday, November 26 this year. To be safe, move the turkey into the fridge by these dates:

• Up to 12 pounds: Monday, November 23
• 12 to 16 pounds: Sunday, November 22
• 16 to 20 pounds: Saturday, November 21
• 20 to 24 pounds: Friday, November 20

Method 2: In cold water (faster, more work)

Put the turkey in a leak-proof bag so it doesn’t soak up water or spread germs. Submerge it in cold tap water and change the water every 30 minutes. Allow about 30 minutes per pound, and cook the turkey right after it thaws.

• 4 to 12 pounds: 2 to 6 hours
• 12 to 16 pounds: 6 to 8 hours
• 16 to 20 pounds: 8 to 10 hours
• 20 to 24 pounds: 10 to 12 hours

Method 3: In the microwave (small birds only)

Check your microwave’s manual for the largest turkey that fits, the minutes per pound and the power level to use. A common rule of thumb is about 6 minutes per pound. Cook the turkey immediately afterward, because some parts can start to warm up while others are still frozen.

What not to do

Don’t thaw a turkey on the counter. Poultry left out for more than 2 hours is in the range where bacteria multiply quickly. The three methods above are the ones the USDA recommends.

If it is still frozen on the day

Don’t panic. The USDA says it is safe to cook a turkey from frozen. Cook it unstuffed, plan for it to take at least 50% longer than a thawed bird, and take out the giblets and neck once they loosen. Check the temperature in several places with a food thermometer.