11/23/2025
WHEN & HOW DO I THAW MY TURKEY?
First, do not just drop your frozen turkey on the kitchen and wait for it to thaw out. That lets the raw meat reach the temperature danger zone (40 to 140 degrees Fahrenheit) for a long period of time, giving bacteria time to multiply quickly, which increases the chances of getting food poisoning.
OPTION 1
Moving your turkey from freezer to refrigerator is the most preferred and least labor-intensive method of defrosting a turkey because it will thaw at a consistent temperature.
Place the turkey, breast side up, in a pan that has raised sides (to prevent leaking and making a mess in your refrigerator). Make sure your refrigerator is set to 40 degrees or colder. Once thawed, the turkey can remain in the refrigerator for 1-2 days before cooking.
This method takes some time, so allow 24 hours for each 4 pounds of weight or use this reference guide according to the USDA, for thawing time in the refrigerator:
4 to 12 pounds = 1 to 3 days; so, you can wait until Monday or Tuesday.
12 to 16 pounds = 3 to 4 days; so, get that bird out on Sunday or Monday.
16 to 20 pounds = 4 to 5 days; Sunday is a good day to start thawing.
20 to 24 pounds = 5 to 6 days; Saturday is probably your day.
24 to 28 pounds = 6 to 7 days; you’ll want to start no later than Friday.
OPTION 2
Thaw your turkey in cold water
Cold water thawing takes less time but requires more attention. Leave the turkey in its original wrapping or put it in a leak proof bag (to prevent germs from getting all over your sink & the bird getting over watered). Then submerge the wrapped turkey in cold water, breast side down into a large enough pot, bowl or the kitchen sink. It is important that the water is cold so that the turkey stays at a safe temperature. The water needs to be changed every 30 minutes until the turkey is thawed to make sure the bird doesn’t get into the temperature danger zone.
Note, the CDC warns that when a turkey stays out at room temperature for more than two hours, "It's temperature becomes unsafe even if the center is still frozen."
This method would potentially require at least 30 minutes for each pound of weight or use this reference guide according to the USDA for estimating the time needed to thaw the turkey. Once the turkey is thawed this way, it needs to be cooked immediately.
4 to 12 pounds = 2-6 hours; you can start after your Thanksgiving breakfast.
12 to 16 pounds = 6-8 hours; you’ll want to get the turkey in a cold bath before you get hot coffee in the morning.
16 to 20 pounds = 8-10 hours; so, you’ll need to get up with the sun.
20 to 24 pounds = 10-12 hours; you should get the bird out of the freezer the same time you have your late-night ice cream.
24 to 28 pounds = 12-14 hours; clean up Wednesday’s dinner mess and get that bird in the sink.