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 Ultimate Stuffed 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

Thanksgiving is Thursday, November 26, 2026. Use the refrigerator-thawing examples below to plan ahead. Keep your refrigerator at 40°F or below.

2026 Refrigerator Thawing Start Dates (Example Weights)

• 24 lb: Friday, November 20; allow 6 full days.
• 20 lb: Saturday, November 21; allow 5 full days.
• 16 lb: Sunday, November 22; allow 4 full days.
• 12 lb: Monday, November 23; allow 3 full days.
• 8 lb: Tuesday, November 24; allow 2 full days.
• 4 lb: Wednesday, November 25; allow 1 full day.

These are example weights, using 24 hours per 4 pounds. Count full days back from your actual cooking time: if you begin cooking at 8 a.m. Thursday, begin thawing by 8 a.m. on the listed date. Thawing times can vary, so check progress and follow the package directions.

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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 fully thawed in the refrigerator, cook the turkey within 1–2 days, including any brining time. Keep it at 40°F or below throughout thawing and brining.

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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
• Ultimate Stuffed Turkey
• Turkey Brine Guide
• Homemade Turkey Gravy
• Classic Thanksgiving Sides (Mac and Cheese, Collard Greens, Cornbread Dressing)