How long does it take to thaw a turkey?
About 24 hours for every 4 to 5 lb in the fridge, or 30 minutes per lb in cold water. Here is the time for every size, and when to start for Thanksgiving.
24 hours per 4 to 5 lb in the fridge, so a 16-lb turkey needs 3 to 4 days. In cold water, allow about 30 minutes per lb.
The time
USDA allows about one day in the refrigerator for every 4 to 5 lb (1.8 to 2.3 kg) of frozen turkey, with the fridge at 40°F (4°C) or below. That is the slow, safe way, and it gives you slack: a turkey thawed in the fridge keeps there for another 1 to 2 days before you cook it.
If you are short on days, cold water works much faster, about 30 minutes per lb, but you have to change the water every 30 minutes and cook the bird as soon as it is thawed.
Times by size
| Turkey weight | In the fridge | In cold water |
|---|---|---|
| 4 to 12 lb (1.8 to 5.4 kg) | 1 to 3 days | 2 to 6 hours |
| 12 to 16 lb (5.4 to 7.3 kg) | 3 to 4 days | 6 to 8 hours |
| 16 to 20 lb (7.3 to 9.1 kg) | 4 to 5 days | 8 to 10 hours |
| 20 to 24 lb (9.1 to 10.9 kg) | 5 to 6 days | 10 to 12 hours |
How to tell it is thawed
- The breast and legs give when you press them, with no hard, icy core.
- You can reach into the cavity and pull out the neck and giblet bag. If they are still frozen in place, the bird needs more time.
- In cold water, a turkey that still feels rigid after its listed time just needs more half-hour rounds with fresh cold water.
Take the giblets out once it has thawed and cook them separately.
Work it back
Thanksgiving 2026 is Thursday, 26 November. To cook on Thursday morning, move the turkey from the freezer to the fridge by:
| Turkey weight | Into the fridge by |
|---|---|
| 12 lb or less | Monday morning, 23 November |
| 12 to 16 lb | Sunday morning, 22 November |
| 16 to 20 lb | Saturday morning, 21 November |
| 20 to 24 lb | Friday morning, 20 November |
Starting a day early costs nothing, because a fridge-thawed turkey keeps for 1 to 2 days.
Forgot? A 14-lb turkey in cold water needs about 7 hours. Start it around 4 a.m. and it is ready to roast by late morning.
Fresh instead of frozen?
A fresh turkey skips the thaw entirely, but it has a short window. USDA's advice is to buy it only 1 to 2 days before you plan to cook it and keep it in the fridge on a tray or in a pan to catch any juices. Do not buy a fresh turkey that comes already stuffed.
Whichever you buy, allow about 1 lb (450 g) of turkey per person. A 14-lb bird feeds about 14, or fewer with leftovers to spare. A frozen turkey keeps safely in the freezer indefinitely, though it tastes best cooked within a year, so buying early is fine.
A frozen pre-stuffed turkey is the one exception to thawing: do not thaw it. It goes into the oven frozen, following the package directions, and only buy one that carries the USDA or State mark of inspection. Allow 1¼ lb per person for these.
Food safety
- Never thaw on the counter. USDA lists three safe ways only: the refrigerator, cold water and the microwave.
- Fridge: keep the turkey in its wrapper, on a tray or in a pan to catch drips.
- Cold water: wrap it so no water gets in, submerge it in cold tap water and change the water every 30 minutes. Cook it right away and do not refreeze it.
- Microwave: check your oven's manual for the size it can handle and the power level, remove all the wrapping, and cook the turkey immediately.
- No time at all? You can roast a turkey from frozen. It takes at least 50 percent longer than the thawed times, and you pull the giblet bag out with tongs partway through.
Sources
- USDA Food Safety and Inspection Service, Let's Talk Turkey: A Consumer Guide to Safely Roasting a Turkey (thawing and roasting timetables).
