How to Safely Thaw Your Turkey (And When to Start!)

Thanksgiving is coming fast, and if you’re planning to smoke, roast, or fry your bird this year, the first step to success is making sure your turkey is completely thawed. A frozen center will throw off your cooking time, affect seasoning absorption, and keep you from achieving that perfect juicy finish.

Below is a clear guide to help you thaw your turkey properly based on weight, using the thawing chart from Smokin’ & Grillin’ with AB.

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Why Proper Thawing Matters

Thawing your bird safely ensures even cooking and prevents the outside from overcooking while the inside stays cold. A fully thawed turkey also takes on brines, rubs, and marinades more effectively, which is especially important if you plan on making AB’s Smoked Turkey, Deep Fried Turkey, or his Herb Butter Roasted Turkey.

If your turkey isn’t thawed on time, none of those recipes will turn out the way they should—so the thawing schedule truly matters.

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When To Start Thawing Your Turkey

Today is Monday, November 17, which means you still have time to get ahead of the holiday rush. Use the thawing chart below to determine exactly when your turkey needs to go into the refrigerator.

Size of Turkey and Start Date

• 20–24 lbs: Put in the fridge Friday, November 21
• 16–20 lbs: Put in the fridge Saturday, November 22
• 12–16 lbs: Put in the fridge Sunday, November 23
• 4–12 lbs: Put in the fridge Monday, November 24

This timeline allows your turkey to thaw slowly and safely in the refrigerator, which prevents bacteria growth and ensures it’s ready to cook on Thanksgiving Day.

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How Long Thawing Takes

A good rule of thumb:

Plan for 24 hours of fridge thawing per 4 to 5 pounds of turkey.

Large birds take longer, so if yours is over 20 pounds, the early thaw dates are especially important.

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Refrigerator Thawing Method (Recommended)

1. Leave the turkey in its original packaging.
2. Place it breast-side up in a roasting pan or tray to catch any juices.
3. Store it on the bottom shelf of your refrigerator.
4. Allow one full day of thawing for every 4–5 pounds.

Once thawed, the turkey is safe in the fridge for an additional 1–2 days before cooking.

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Cold Water Thawing (If You’re Short on Time)

If you start late, use the cold-water method:

1. Keep the turkey sealed in its packaging.
2. Submerge in cold water, breast-side down.
3. Change the water every 30 minutes.
4. Allow 30 minutes of thawing per pound.

This method is faster, but the turkey must be cooked immediately afterward.

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Recipes to Use Once Your Turkey Is Thawed

Smokin’ & Grillin’ with AB has several turkey recipes that pair perfectly with this thawing guide. Once your bird is ready, try:

• Smoked Holiday Turkey
• Herb Butter Oven-Roasted Turkey
• Turkey Brine Guide
• Homemade Turkey Gravy
• Classic Thanksgiving Sides (Mac and Cheese, Collard Greens, Cornbread Dressing)