A whole turkey is big and dense, so it thaws slowly. Leaving it on the counter isn't safe: the outside warms into the temperature range where bacteria multiply quickly while the middle is still frozen. Food safety authorities like the USDA recommend three safe methods. Each takes a very different amount of time, which is why planning matters.
Don't want to do the maths? Our turkey calculator gives you the exact day to start, based on your turkey's weight and when you're eating.
Method 1: the fridge (best)
Allow about 24 hours for every 4 to 5 pounds, in a fridge at 40 °F (4 °C) or colder. It's the slowest method but the safest and easiest. The turkey stays cold the whole time and needs no attention.
- Leave it in its original wrapping and set it on a rimmed tray or roasting pan to catch drips.
- Put it on the bottom shelf so nothing drips onto other food.
- Once thawed, it keeps in the fridge for 1 to 2 more days, so starting a day early is fine.
Method 2: cold water (faster)
Allow about 30 minutes per pound. A 14-pound turkey takes about 7 hours. Faster, but it needs you nearby.
- Make sure the turkey is in a leak-proof bag. If the wrapping is torn, put it in a large sealed plastic bag.
- Submerge it breast-side down in a clean sink or cooler full of cold tap water.
- Change the water every 30 minutes so it stays cold.
- Cook it as soon as it has thawed. Don't put it back in the fridge for later.
Method 3: the microwave (last resort)
Only possible if the turkey fits, which rules out most birds over about 12 pounds. Follow your microwave's defrost setting by weight, remove all the wrapping, and cook it immediately afterwards, because some parts start to cook while defrosting.
When to start: the chart
Fridge thawing at 4 pounds per day (the cautious end of the USDA range), finishing the day before you cook:
| Turkey weight | Fridge time | For a Thursday meal, move it to the fridge by | Cold water |
|---|---|---|---|
| 8–12 lb | 2–3 days | Sunday | 4–6 hours |
| 12–16 lb | 3–4 days | Saturday | 6–8 hours |
| 16–20 lb | 4–5 days | Friday the week before | 8–10 hours |
| 20–24 lb | 5–6 days | Thursday the week before | 10–12 hours |
Still frozen on the day?
Don't panic. You have two options:
- Finish it in cold water. If it's only partly frozen, a few hours in cold water (changed every 30 minutes) usually does it.
- Cook it from frozen. It's safe according to the USDA, but it takes about 50% longer. Remove the giblet bag with tongs once it loosens in the oven, and rely on a thermometer: 165 °F (74 °C) in the thickest part of the thigh.
What never to do
- Don't thaw on the counter, in the garage, on the porch or in hot water.
- Don't refreeze a turkey thawed in cold water or the microwave without cooking it first.
- Don't stuff the turkey until just before it goes in the oven.
Make thawing and roasting easier
A sturdy roasting pan with a rack catches drips while thawing and gives an evenly browned bird. See roasting pans →
Thawing times follow USDA food safety guidance. Spotted something off? Tell us.
