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How to Safely Thaw Your Turkey

A simple guide to safely thaw your turkey based on its weight, ensuring it’s fully ready to cook in time for Thanksgiving.

Ingredients

  • 1 whole frozen turkey 4–24 lbs
  • Roasting pan or tray for catching juices
  • Refrigerator space
  • Cold water optional for quick thawing

Instructions

  • Refrigerator Thawing Method
    Keep the turkey in its original packaging.
    Place the turkey breast-side up in a roasting pan or tray to collect any juices.
    Set the turkey on the bottom shelf of your refrigerator.
    Thaw according to the weight of your turkey:
    4–12 lbs: 1–3 days
    12–16 lbs: 3–4 days
    16–20 lbs: 4–5 days
    20–24 lbs: 5–6 days
    Once thawed, the turkey may remain in the refrigerator for 1–2 additional days before cooking.
  • Quick-Thaw Cold Water Method (If Needed)
    Leave the turkey in its sealed packaging.
    Place the turkey breast-side down in a large container or sink and cover with cold water.
    Change the water every 30 minutes to keep it cold.
    Allow approximately 30 minutes per pound.
    Cook the turkey immediately after it is fully thawed.
  • Thawing Start Dates for Thanksgiving Week
    (Based on Thanksgiving Day being Thursday)
    20–24 lbs: Start thawing Friday, November 21
    16–20 lbs: Start thawing Saturday, November 22
    12–16 lbs: Start thawing Sunday, November 23
    4–12 lbs: Start thawing Monday, November 24