How to Thaw a Turkey: Refrigerator and Cold-Water Methods and Time per Pound
Thaw a frozen turkey safely in the refrigerator or in cold water. See how many hours per pound each method takes, what to avoid and how to plan your timing.
The safest way to thaw a frozen turkey is in the refrigerator, allowing about 24 hours for every 4 to 5 pounds (1.8 to 2.3 kg). If you are short on time, the cold-water method takes roughly 30 minutes per pound (0.45 kg) with the water changed regularly. Never thaw a turkey on the counter, in warm water or in a hot car or garage.
Why thawing method matters
Bacteria such as Salmonella and Campylobacter can be present on raw poultry. They grow fastest between 40°F and 140°F (4°C and 60°C), often called the danger zone. A large turkey thaws unevenly: the outside warms up while the center is still frozen. If the outer layers sit at room temperature for hours, bacteria have time to multiply even though the bird is still icy inside. That is why mainstream food safety guidance recommends only three safe approaches: the refrigerator, cold water and the microwave.
Method 1: Thaw in the refrigerator
This is the easiest and most forgiving method. The turkey stays at a safe temperature the whole time, and it can wait an extra day or two after thawing before cooking.
- Keep the turkey in its original wrapper.
- Set it on a tray or in a large pan with sides to catch any liquid that leaks.
- Place it on the lowest shelf, so raw juices cannot drip onto other foods.
- Keep your refrigerator at 40°F (4°C) or below.
- Allow about 24 hours for every 4 to 5 pounds (1.8 to 2.3 kg).
Refrigerator thawing times
- 4 to 12 pounds (1.8 to 5.4 kg): 1 to 3 days
- 12 to 16 pounds (5.4 to 7.3 kg): 3 to 4 days
- 16 to 20 pounds (7.3 to 9 kg): 4 to 5 days
- 20 to 24 pounds (9 to 10.9 kg): 5 to 6 days
Once thawed, a turkey can stay in the refrigerator for 1 to 2 days before cooking. If you change your mind, it can be refrozen safely while it is still raw and has been kept cold, although some quality may be lost.
Method 2: Thaw in cold water
This method is faster but needs attention. Allow about 30 minutes per pound (0.45 kg), so a 14-pound (6.4 kg) bird needs roughly 7 hours.
- Make sure the turkey is in a leak-proof bag. If the original wrapper is torn, put the bird in a large sealed plastic bag so it does not absorb water and juices cannot spread.
- Submerge it fully in cold tap water in a clean sink or large container.
- Change the water every 30 minutes so it stays cold.
- Clean and sanitize the sink and any surfaces afterwards, since they will have been exposed to raw poultry.
- Cook the turkey immediately after it has thawed. Do not refreeze it without cooking first.
Method 3: The microwave, only for small birds
Microwave thawing is possible for a small turkey or a turkey breast if it fits and your manual gives a defrost setting for poultry. Because parts of the bird can start to cook, you should cook it right after thawing. For a large whole turkey, the refrigerator or cold-water method is much more practical. For chicken, see how long to bake chicken breast at each temperature.
What not to do
- Do not thaw on the counter. The outside spends hours in the danger zone.
- Do not use warm or hot water. It speeds up bacterial growth on the surface.
- Do not thaw in a garage, porch or car. Temperatures are not controlled.
- Do not rinse the raw turkey. Rinsing can splash bacteria around your sink and kitchen; cooking to a safe temperature kills them.
- Do not cook from partly frozen if you can avoid it. It is possible, but it takes about 50 percent longer and heats unevenly, so thaw fully when you can.
Plan your timing backwards
Work back from the day you plan to serve. A 16-pound (7.3 kg) turkey needs about four days in the refrigerator, plus a day of buffer. For a Thursday meal, that means moving it into the refrigerator on the previous Sunday at the latest. To work out the roasting stage, the turkey cooking time calculator estimates how long your bird needs based on its weight. For oven timing details, see how long to cook a turkey at 325°F.
Check that the turkey is fully thawed by feeling inside the cavity for ice crystals and pressing the thickest parts, such as the breast and thighs. Remove any giblet bag and neck from the cavity once it loosens. The finished turkey should reach 165°F (74°C) in the thickest part of the breast, the innermost part of the thigh and the wing, measured with a food thermometer.
Quick answers
Can I cook a turkey from frozen?
Yes, it is safe if you cook it fully, but it takes at least 50 percent longer than a thawed bird. Do not stuff a frozen turkey, and check the temperature in several places.
How long can a thawed turkey stay in the refrigerator?
One to two days if it was thawed in the refrigerator. A turkey thawed in cold water or the microwave should be cooked straight away.
Can I refreeze a turkey after thawing?
If it was thawed in the refrigerator and stayed cold, you can refreeze it raw, though it may lose some moisture. Do not refreeze a turkey thawed in cold water or the microwave unless you cook it first.
Can I save leftovers or extra baked goods while I wait?
Yes, if you are baking ahead for the holiday, the guide to freezing muffins and quick breads covers how to freeze and thaw them so they stay fresh without taking up refrigerator space you need for the turkey.
