It’s the Sunday before Thanksgiving, you open the freezer, and the turkey is a 16-pound block of ice. Is that enough time? Roughly four days is the upper end of the refrigerator estimate for that weight, so it’s workable but tight, and you’ll want a backup plan. Food safety agencies publish thawing times by weight, so you can plan instead of guess. Here is how long each safe method takes, and what to do if you’re behind.
How do you thaw a turkey safely?
The Short Answer: Thaw it in the refrigerator at 40°F or below, allowing about 1 day for every 4 to 5 pounds. A 16-pound turkey takes about 4 days. If you’re short on time, USDA’s cold water method takes about 30 minutes per pound, with the water changed every 30 minutes, and you cook the turkey right away. Don’t thaw a turkey on the counter, in the garage or on the back porch.
For a complete pantry and fridge reference, see our Food Storage Guide. Choosing the bird first? See how to pick a turkey. Planning the sides? See whether gravy goes bad and stuffing goes bad.
Thawing a Turkey: At a Glance
Refrigerator (40°F or below)
About 24 hours per 4 to 5 pounds. 4 to 12 lb: 1 to 3 days. 12 to 16 lb: 3 to 4 days. 16 to 20 lb: 4 to 5 days. 20 to 24 lb: 5 to 6 days
Cold water
About 30 minutes per pound. Change the water every 30 minutes. Cook right after thawing
Microwave
USDA: about 6 minutes per pound. Follow your microwave’s instructions for size and power. Cook right after thawing
Thawed turkey in the fridge
1 to 2 days before cooking
Refreezing
Fridge-thawed turkey can be refrozen. Cold water or microwave: cook it first, and don’t refreeze it raw
Counter, garage or porch
Not a safe way to thaw
Cooking from frozen
Oven-roasting is safe. Add at least 50 percent to the time. Do not smoke, grill, deep fat fry or microwave a frozen turkey
Done temperature
165°F in the innermost thigh, innermost wing and thickest part of the breast
Key Takeaways
USDA’s Food Safety and Inspection Service lists three safe ways to thaw a turkey: in the refrigerator, in cold water, or in the microwave. The refrigerator is the recommended method, and the other two are for when time is short.
Refrigerator thawing takes about one day for every 4 to 5 pounds, so a 20 to 24 pound turkey needs 5 to 6 days. Extension programs at Georgia, Nebraska, Wisconsin and Florida publish the same table.
Cold water and microwave thawing both require you to cook the turkey immediately afterward. UF/IFAS says not to refreeze a turkey thawed those ways raw.
A turkey thawed in the refrigerator can stay there 1 to 2 days before cooking, and can be refrozen if your plans change, with some loss of quality.
USDA says it is safe to roast a solidly frozen turkey. Add 50 percent to the usual time, and do not smoke, grill, deep fat fry or microwave it frozen.
Frozen poultry left thawing on the counter for more than 2 hours is not at a safe temperature, according to USDA and University of Nebraska-Lincoln Exte
