Last updated: November 5, 2026
Here is how to thaw a turkey safely: use the refrigerator (about 24 hours per 4 to 5 pounds), cold water (about 30 minutes per pound, changing water every 30 minutes), or the microwave per the manual. Never thaw on the counter. Fridge-thawed birds keep 1 to 2 days; other methods need immediate cooking.
Contents
- Three safe ways to thaw a turkey
- How to thaw a turkey in the refrigerator
- How to thaw a turkey in cold water
- How to thaw a turkey in the microwave
- Turkey thawing time chart by weight
- Unsafe thawing methods to avoid
- Can you cook a turkey from frozen?
- After thawing: temperature and leftovers
- Frequently asked questions
Three safe ways to thaw a turkey
While frozen, a turkey is safe indefinitely. Once thawing starts, bacteria that may have been present before freezing can grow again. The USDA Food Safety and Inspection Service (FSIS) and the CDC list only three safe methods: refrigerator, cold water, and microwave.
Plan the thaw before you plan the roast. Our guide on how long to cook a turkey pairs with these thawing times so the bird reaches a safe finish without last-minute surprises.
How to thaw a turkey in the refrigerator
Refrigerator thawing is the recommended method because the bird stays at a steady, safe temperature. Keep the turkey in its original wrapping, set it on a tray or in a pan to catch juices, and place it on a lower shelf so raw juices cannot drip onto ready-to-eat food.
- Set the fridge to 40°F or below. FSIS times assume a refrigerator at 40°F (4°C) or colder.
- Allow about 24 hours for every 4 to 5 pounds. A 16-pound turkey needs about four days.
- Leave room to cook later. Once thawed, the turkey may stay in the refrigerator 1 to 2 days before cooking. Foods thawed in the refrigerator may be refrozen without cooking, though quality can drop.
Start a large bird early in the week. USDA notes that if a 16-pound turkey takes about four days to thaw, you can begin as early as the Friday before Thanksgiving and still have up to two days of cold storage left.
How to thaw a turkey in cold water
Cold-water thawing is faster but needs attention. Leave the turkey in a leak-proof bag so juices stay contained and the meat does not absorb water. Submerge it completely in cold tap water and change the water every 30 minutes.
- Confirm the packaging is leak-proof, or place the wrapped bird in a sealed plastic bag.
- Cover the turkey fully with cold tap water (not warm or hot water).
- Change the water every 30 minutes until the bird is thawed.
- Cook the turkey immediately. Do not refrigerate a cold-water-thawed turkey for later, and do not refreeze it raw.
FSIS timing is about 30 minutes per pound. A 16-pound turkey needs roughly eight hours.
How to thaw a turkey in the microwave
Whole turkeys often do not fit in a home microwave. If yours does, follow the manufacturer’s defrost instructions for weight, minutes per pound and power level. Remove outer wrapping, set the bird on a microwave-safe dish, and rotate or flip as directed. Cook immediately after microwaving; some areas may warm into the danger zone during defrosting.
USDA consumer guidance often cites about 6 minutes per pound as a general microwave rule of thumb, but your manual overrides any general figure. After thawing, clean and sanitize the microwave and nearby surfaces, and wash your hands for at least 20 seconds.
Turkey thawing time chart by weight
These ranges come from FSIS Turkey Basics: Safe Thawing. Use them to pick a start day, then confirm doneness later with a thermometer rather than the clock alone.
| Turkey weight | Refrigerator (40°F or below) | Cold water (change every 30 min) |
|---|---|---|
| 4 to 12 pounds | 1 to 3 days | 2 to 6 hours |
| 12 to 16 pounds | 3 to 4 days | 6 to 8 hours |
| 16 to 20 pounds | 4 to 5 days | 8 to 10 hours |
| 20 to 24 pounds | 5 to 6 days | 10 to 12 hours |
For oven conversions while you prep sides, see our cooking conversion chart and Celsius to Fahrenheit guide. Holiday hosts who also roast pork or beef can cross-check how to cook a ham and how to cook prime rib.
Unsafe thawing methods to avoid
CDC and FSIS are clear: never leave a turkey out on the counter, in a garage, on a porch, in a car trunk, or packed in snow. Germs grow quickly between 40°F and 140°F. Even if the center is still icy after more than two hours at room temperature, the outer layer can already be unsafe.
Also skip hot water, dishwashers, brown paper grocery bags and household trash bags used as thawing vessels. Store frozen turkey in a freezer at 0°F or below until you start an approved method. Do not wash raw turkey before cooking; CDC notes rinsing can splash germs onto sinks and counters.
Can you cook a turkey from frozen?
Yes. USDA says it is safe to roast a turkey from the frozen state if you run out of thawing time. A solidly frozen bird needs at least 50 percent more cooking time than a thawed one. Do not use an oven bag for a frozen turkey. After 20 to 30 minutes in the oven, carefully pull the giblet packet out with tongs once it loosens. Keep roasting until a food thermometer reads 165°F in the thickest breast, innermost thigh and innermost wing.
After thawing: temperature and leftovers
Set the oven no lower than 325°F for roasting. FoodSafety.gov and FSIS require a minimum internal temperature of 165°F (74°C) for all poultry, including stuffing cooked inside the bird. Check three spots and avoid bone. Let the turkey rest about 20 minutes before carving.
Refrigerate leftovers within two hours (one hour if the room is above 90°F). Cut large pieces into smaller portions so they cool faster. Eat refrigerated leftover turkey within 3 to 4 days, or freeze it, and reheat leftovers to 165°F.
Frequently asked questions
How long does it take to thaw a turkey in the fridge?
FSIS says to allow about 24 hours for every 4 to 5 pounds in a refrigerator at 40°F or below. A 12- to 16-pound bird needs about 3 to 4 days; a 16- to 20-pound bird needs about 4 to 5 days.
Can you thaw a turkey in cold water?
Yes. Keep the turkey in a leak-proof bag, submerge it in cold tap water, and change the water every 30 minutes. FSIS allows about 30 minutes per pound, then cook immediately.
Is it safe to thaw a turkey on the counter?
No. CDC and FSIS say never thaw a turkey on the counter, in a garage, or outdoors. The outer meat enters the 40°F–140°F danger zone while the center is still frozen.
How long does it take to thaw a 20 pound turkey?
In the refrigerator, a 16- to 20-pound turkey takes about 4 to 5 days. In cold water it takes about 8 to 10 hours with water changes every 30 minutes, then cook right away.
Can you cook a turkey from frozen?
Yes. USDA says cooking from frozen is safe. Plan on at least 50 percent more oven time, remove the giblet packet with tongs once it loosens, and cook until breast, thigh and wing each reach 165°F.
How long can a thawed turkey stay in the fridge?
A refrigerator-thawed turkey may stay refrigerated 1 to 2 days before cooking, per FSIS and CDC. Cold-water and microwave thawing require immediate cooking.
Sources
- USDA FSIS: Turkey Basics — Safe Thawing
- CDC: Preparing Your Holiday Turkey Safely
- USDA FSIS: Your Safe Thanksgiving Guide
- FoodSafety.gov: Safe Minimum Internal Temperatures
- USDA: How to Safely Thaw a Turkey
Image: “Thanksgiving Turkey” by Patrick Fitzgerald, licensed under CC BY 2.0, resized, via Wikimedia Commons.
