Short answer: thaw a frozen turkey in the fridge, and give it about one day for every 4 to 5 pounds. A 16-pound bird needs 4 days and a 20-pounder needs 5. Short on time? Use cold water: about 30 minutes per pound, with the turkey in a leak-proof bag and the water changed every 30 minutes. What you should never do is leave it on the kitchen counter.
Every time on this page comes from the USDA’s Food Safety and Inspection Service, not from guesswork. Below you’ll find the full thawing chart, the day to move your turkey into the fridge for Thanksgiving, step-by-step instructions for each method, and what to do if it’s Thursday morning and the bird is still frozen.
On this page: The chart · When to start for Thanksgiving · Fridge method · Cold-water method · Microwave · Why not the counter? · Still frozen? · After it thaws · Quick questions
How long does it take to thaw a turkey? The chart
Fridge times assume a fridge set at 40°F or below. Cold-water times assume the water is changed every 30 minutes so it stays cold.
| Turkey weight | In the fridge | In cold water |
|---|---|---|
| 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 |
Source: USDA FSIS, “Turkey Basics: Safe Thawing” and “Let’s Talk Turkey”. Links at the bottom of the page.
Not sure how big a turkey to buy? The USDA’s rule of thumb is 1 pound of turkey per person, so a 12-pound bird feeds about 12 people. Bigger birds don’t just take longer to cook; they take days longer to thaw, which is why the size decision really happens a week before the meal.
When to start thawing your turkey for Thanksgiving
This is the question everyone asks a week too late. Count back from Thursday and move the turkey from the freezer to the fridge on:
- Monday for a 4 to 12 pound turkey
- Sunday for a 12 to 16 pound turkey
- Saturday for a 16 to 20 pound turkey
- Friday (the week before) for a 20 to 24 pound turkey
Those days use the longest time in each range, so the bird is ready by Thursday morning with nothing to spare. If it thaws early, that’s fine: a turkey thawed in the fridge can stay there for another 1 to 2 days before you cook it. Starting a day early is the safer mistake.
Method 1: How to thaw a turkey in the fridge (best)
This is the method the USDA recommends planning for. It’s slow, but the turkey stays at a safe temperature the whole time, and it’s the only method that gives you a little slack at the end.
- Check your fridge temperature. It needs to be 40°F or below. A cheap fridge thermometer settles it.
- Leave the turkey in its original wrapper.
- Put it in a pan or on a rimmed tray. Raw turkey juices drip as it thaws, and you don’t want them on the vegetables below. The bottom shelf is the safest spot.
- Allow about 24 hours for every 4 to 5 pounds. Check the chart above for your bird’s size.
- Cook it within 1 to 2 days of it thawing.
Changed your plans? A turkey thawed in the fridge can go back in the freezer without being cooked first. It may lose a little quality, but it’s safe.
Method 2: How to thaw a turkey in cold water (faster)
Forgot to move the turkey into the fridge? Cold water turns days into hours. It’s more hands-on, because you have to change the water every half hour, so plan to be home.
- Make sure it’s sealed. The turkey has to be in a leak-proof plastic bag. If the store wrapping is torn, put it in a large bag and tie it tight. Water seeping in makes the meat watery and spreads raw juices.
- Submerge it in cold tap water. A clean sink, a large cooler or a big stockpot works. Breast-side down helps keep it under.
- Change the water every 30 minutes. This keeps the water cold. Water left to warm up puts the outside of the turkey in the danger zone.
- Allow about 30 minutes per pound. A 14-pound turkey takes about 7 hours.
- Cook it as soon as it’s thawed. Don’t put a cold-water-thawed turkey back in the fridge to cook tomorrow, and don’t refreeze it raw.
Use cold water, never warm or hot. Warm water thaws the outside quickly while the inside is still frozen, and the outside sits at exactly the temperature where bacteria grow fastest.
Method 3: Can you thaw a turkey in the microwave?
Yes, if it fits. The USDA lists the microwave as the third safe method, but most microwaves can only take a small turkey or a turkey breast. Check your microwave’s manual for the largest size it can handle, the minutes per pound and the power level to use.
- Take off all the outside wrapping and set the turkey on a microwave-safe dish to catch the juices.
- Cook it immediately afterwards. Parts of the turkey start to cook in the microwave, and holding half-cooked meat lets bacteria grow. Don’t refrigerate or refreeze it after microwave thawing.
Why you can’t thaw a turkey on the counter
It seems harmless: the middle is still rock-hard, so how could it spoil? The problem is the outside. Once the outer layer warms above 40°F it sits in the “danger zone” between 40°F and 140°F, where bacteria multiply fast, while the center is still frozen. The USDA says frozen meat left on the counter for more than 2 hours is not at a safe temperature.
The same goes for the back porch, the garage, the car trunk or the basement. You can’t keep an eye on the temperature in any of those places, and a sunny afternoon can warm them faster than you’d think. Until you’re ready to thaw it, keep the turkey in the freezer.
It’s Thanksgiving morning and the turkey is still frozen
Don’t panic, and don’t cancel. You have two safe options:
- Finish it in cold water. If it’s only partly frozen, a few hours in cold water (changed every 30 minutes) will usually get it there. Then cook it straight away.
- Roast it frozen. The USDA confirms it’s safe to cook a turkey from frozen. It will take at least 50% longer than a thawed one, so a bird that would need 4 hours needs 6 or more. Pull the giblet bag out with tongs once it loosens partway through cooking.
Either way, the only way to know it’s done is a food thermometer. The turkey is safe at 165°F in the thickest part of the breast, the innermost part of the thigh and the wing. For roasting times by weight, see our turkey cooking time per pound guide.
Once your turkey is thawed
- Remove the giblets. Check both ends of the bird: the neck and a small bag of giblets usually hide inside. Cook them separately, or save them for gravy.
- Brining? The turkey has to be fully thawed first, and it stays in the fridge while it brines. Here’s how to brine and cook a perfect Thanksgiving turkey.
- Stuffing? The USDA recommends baking it in a dish rather than inside the bird, so it cooks evenly. Try our sausage and herb stuffing.
- Clean as you go. Wash your hands, the sink, the cutting board and anything else raw turkey touched with hot, soapy water.
- Plan for leftovers. They need to be in the fridge within 2 hours of the turkey leaving the oven. Here’s how long leftover turkey lasts, with a fridge and freezer chart.
Quick questions
How long does it take to thaw a 20 pound turkey?
About 5 days in the fridge, or 10 hours in cold water. A 20-pound turkey sits at the edge of two rows on the chart, so if yours is a little over 20 pounds, allow 5 to 6 days in the fridge.
How long does it take to thaw a 15 pound turkey?
3 to 4 days in the fridge, or about 7½ hours in cold water.
How long does it take to thaw a 12 pound turkey?
About 3 days in the fridge, or about 6 hours in cold water.
How long can a thawed turkey stay in the fridge?
1 to 2 days before cooking, if it was thawed in the fridge. A turkey thawed in cold water or the microwave has to be cooked straight away.
Can I refreeze a thawed turkey?
Only if it was thawed in the fridge; it may lose a little quality. If it was thawed in cold water or the microwave, cook it first. Cooked turkey meat can then be frozen.
How long can a frozen turkey stay in the freezer?
It’s safe indefinitely while it stays frozen, but the USDA suggests cooking it within a year for the best quality.
Is it safe to thaw a turkey in the sink overnight?
No. The water has to be changed every 30 minutes to stay cold, and nobody does that at 3 a.m. Overnight, the water warms up to room temperature. If you need it thawed by morning, put it in the fridge or start the cold-water method early enough that you’re awake to change the water.
Sources: USDA Food Safety and Inspection Service, Turkey Basics: Safe Thawing and Let’s Talk Turkey: A Consumer Guide to Safely Roasting a Turkey.
Kitchen Kit
- An instant-read thermometer, the only sure way to know the turkey has reached 165°F
- A fridge thermometer, to check your fridge is at 40°F or below
- A roasting pan with a rack, which also catches drips while the turkey thaws
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