Learn how to thaw a turkey in time to roast it for your holiday feast. I have two safe defrosting methods you can try based on the size of the bird.
Once you have thawed your bird, you are ready to make roast turkey. Here’s how to carve a turkey afterward.
Recipe Science
- Never thaw a turkey at room temperature—bacteria grow rapidly between 40-140ºF. Avoid leaving it on the counter for over 2 hours.
- Thaw your turkey in the fridge for the safest, most hands-off method. Refrigerators stay below 40°F, keeping it safe.
- The cold water method is the fastest way to thaw a turkey. The water transfers heat more efficiently than air.
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Why It Works
A stunning roast turkey is always the star of the Thanksgiving table. If you purchase a frozen bird, follow this easy guide to plan. Time is dependent on weight. The most important thing to consider is using safe temperatures to prevent food poisoning, which starts with the method chosen to thaw a frozen turkey. Don’t worry—I have tips to keep your guests safe.
Once you buy a turkey, you have two defrosting methods based on your time. The easiest and safest method is thawing it in the refrigerator. But if you don’t have the space available and it’s Thanksgiving morning, there’s another quicker option. Cold water thawing requires a little more attention, but it’s an effective way to defrost the bird faster.
Refrigerator vs. Cold Water Thawing
According to the USDA, defrosting the turkey in the refrigerator will take at least 24 hours per 4 pounds. This is a good guide for frozen raw or fully cooked whole turkeys and breasts. Thawing time in cold water takes about 30 minutes per pound.
How Long to Thaw a Turkey:
| Turkey Weight | Refrigerator Thawing (24 hours per 4 pounds) | Cold Water Thawing (30 minutes per pound) |
| 4 to 8 pounds | 1 to 2 days | 2 to 4 hours |
| 8 to 12 pounds | 2 to 3 days | 4 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 |
Refrigerator Thawing
The safest way to thaw a turkey is in the refrigerator. It may take more time and planning, but it’s the most hands-off method and saves on water. Typically, refrigerators are set below 40 degrees. This temperature keeps the raw poultry at an even and consistent chill for thawing. If you plan on brining the turkey, add 1 to 2 days for that process.
Step 1: Prepare the Turkey
Keep the turkey in its original packaging, or place it in a large, tightly sealed plastic bag for extra protection. Set the turkey breast-side up on a rimmed sheet pan or roasting pan that’s big enough to support the bird without any parts hanging over it. This prevents any mess as it thaws and ensures an even defrost.
Step 2: Defrost the Turkey
Plan on thawing your turkey for at least 24 hours for every 4 pounds. This slow, steady thaw in the fridge ensures even defrosting and helps maintain the turkey’s quality and safety. Once thawed, storing the turkey in the refrigerator for about four days is safe.
Cold Water Thawing
The quickest way to thaw a turkey is using the cold water method. Water has a greater molecular density than air, making it better at transferring heat. This method is for when you forget to thaw in the refrigerator or need a fast way to melt the ice crystals from a partially frozen bird.
However, depending on the bird size, this method will take several hours. Start the process early in the morning! For a 16 to 20-pound turkey or larger, I highly recommend doing the process the day before and refrigerating overnight, as it can take more than 8 hours.
Step 1: Prepare the Turkey
Keep the turkey in its original packaging, or transfer it to a tightly sealed plastic bag. Place the turkey breast-side down in a sink, large bucket, cooler, or pot. Submerge it fully with cold water, ensuring the temperature stays below 40ºF (4.4°C). Add ice or move the container to the refrigerator to keep it chilled if needed.
Step 2: Defrost the Turkey
Change the water every 30 minutes to maintain a safe temperature. If the turkey isn’t fully submerged, rotate it every 30 minutes to ensure even thawing. This helps prevent any warm spots and keeps the turkey safe to cook.
How to Tell When the Turkey is Fully Thawed
Your turkey has properly thawed when the meat is between 30 to 40ºF (-1.1 to 4.4 ºC). Use an instant-read thermometer to check several places in the breast and thigh. When touched, it should no longer feel solid.
The breasts should feel springy, and the legs should be able to move. The cavity should no longer have ice crystals. Keep thawing if you see any visual cues of it still being frozen or if the temperature is below 30 degrees. Now you are ready to cook the turkey!
Frequently Asked Questions
Only if you can transfer the container with the turkey to the refrigerator to store. This will keep the water and meat from reaching the temperature danger zone above 40ºC (4.4ºC).
If the turkey has been partially thawed in the refrigerator, it can then be transferred to cold water. Add it wrapped, then submerge it in cold water. Change the water out every 30 minutes until thawed.
Once the turkey is safely thawed using cold water, it can be transferred to a sheet or roasting pan. Refrigerate for up to four days.
A large microwave can be used to defrost a turkey. Unwrap and place on a microwave-safe dish to catch the juices. Use the defrost function power level, about 6 minutes per pound, or, based on the manufacturer’s recommendation, rotate and flip between intervals. Stop for 5 minutes if the meat starts to cook in spots. It’s a messy process. Clean and sanitize the oven well afterward.
Bacteria like salmonella multiply rapidly, causing food-borne illness and spoilage in the temperature danger zone of 40 to 140ºF (4.4 to 40ºC). A warm kitchen is perfect for organism growth, even in a frozen turkey. You should never have raw poultry left thawing at room temperature overnight. If preparing the turkey for roasting, do not leave it on the countertop for more than 2 hours.
Yes, you can safely refreeze a properly thawed turkey, as long as it was thawed in the refrigerator and hasn’t been left at room temperature for over 2 hours. Refreezing will not harm the turkey’s safety, but be aware that it may slightly affect the texture and moisture of the meat due to ice crystal formation. If you plan to refreeze, it’s best to do so as soon as possible to maintain quality.
Yes, it will take about double the time to cook the turkey compared to a defrosted or fresh turkey. Cook at 325ºF to thaw it for the first 2 to 3 hours. Once softened, add the butter or oil and seasonings. Roast until the thickest part of the breast is 160 to 165ºF (71 to 74ºC), and the thickest part of the thigh reaches 170 to 175ºF (76 to 79ºC).
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How to Thaw a Turkey
Ingredients
- 1 frozen turkey, whole or breast
- cold water, as needed for cold water method
Instructions
Method #1: Refrigerator Thawing
- Prepare Turkey – Leave the turkey in its original packaging, or transfer it to a large plastic bag and seal it tightly. Place the turkey, breast-side up, on a rimmed sheet pan or roasting pan large enough that the turkey does not hang over.
- Defrost – Allow for at least 24 hours per 4 pounds of turkey.
Method #2: Cold Water Thawing
- Prepare Turkey – Leave the turkey unopened in its original packaging, or transfer it to a large plastic bag and seal it tightly. Place the turkey, breast-side down, in the sink, large bucket, cooler, or pot. Cover it completely with cold water. It should be below 40ºF (4.4°C), if not, add some ice or transfer pot to a refrigerator if there is space.
- Defrost – Change the water every 30 minutes until defrosted. If not completely submerged, rotate the turkey every 30 minutes for even defrosting.
Recipe Video
Notes
- Checking the Turkey: The bird is defrosted when the breast and leg reach between 30 to 40ºF (-1.1 to 4.4ºC). When touched, the meat should spring back, and the legs should move when lifted.
- Refrigerating Defrosted Turkey: The turkey can be transferred to a sheet pan or roasting pan in the refrigerator for up to four days after defrosting.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Tara says
Question, can a properly thawed Turkey be refrozen?
Jessica Gavin says
You can refreeze the thawed turkey as long as it was thawed in the fridge and hasn’t been out for more than 2 hours. While it’s safe, refreezing might make the turkey less tender or juicy because of the moisture loss. To keep the best texture, refreeze it as soon as possible!