Thaw a frozen turkey in the refrigerator at 40°F or below, allowing about 24 hours for every 4 to 5 pounds. A 16-pound bird needs 3 to 4 days. Behind schedule? Thaw it in cold water at about 30 minutes per pound, or roast it frozen. USDA says a frozen turkey takes at least 50 percent longer to cook.
When to move it to the fridge
Count back from the day you plan to roast. These are USDA's refrigerator thaw times, matched to Thanksgiving on a Thursday.
| Turkey weight | Fridge thaw time | Move it to the fridge by |
|---|---|---|
| 4 to 12 lb | 1 to 3 days | Monday before Thanksgiving |
| 12 to 16 lb | 3 to 4 days | Sunday before Thanksgiving |
| 16 to 20 lb | 4 to 5 days | Saturday before Thanksgiving |
| 20 to 24 lb | 5 to 6 days | Friday before Thanksgiving |
A thawed turkey holds in the fridge for 1 or 2 days before roasting, so starting a day early costs you nothing.
Thaw in the refrigerator
- Leave the turkey in its original wrapper.
- Set it breast side up in a rimmed pan or tray to catch drips.
- Put it in the coldest part of a fridge set to 40°F or below.
- Check it 24 to 36 hours before you plan to roast. Press into the thickest part of the breast and reach into the cavity. If you feel ice, switch to cold water.
Thaw in cold water
Use this method when the fridge runs out of time.
- Keep the turkey in a leak-proof wrapper. Bag it if the original wrapper has a tear.
- Submerge it in a clean sink or cooler full of cold tap water.
- Change the water every 30 minutes so it stays cold.
- Allow about 30 minutes per pound, then roast it right away.
| Turkey weight | Cold-water thaw time |
|---|---|
| 4 to 12 lb | 2 to 6 hours |
| 12 to 16 lb | 6 to 8 hours |
| 16 to 20 lb | 8 to 10 hours |
| 20 to 24 lb | 10 to 12 hours |
Roast it frozen
Woke up Thanksgiving morning to a solid bird? Roast it anyway. USDA says it is safe to cook a turkey from frozen. Plan on at least 50 percent more time than the same turkey thawed.
- Unwrap the frozen turkey and set it on a rack in a roasting pan.
- Roast at 325°F. USDA says to set the oven no lower than that.
- Once the cavity loosens, pull out the neck and giblet packages with tongs or a fork. Cook the giblets on their own.
- Season the skin once it has thawed enough to hold salt.
- Roast until a thermometer reads 165°F in the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing.
Skip stuffing a frozen turkey. Bake the stuffing in its own dish to 165°F.
Three things to avoid
- Thawing on the counter or in hot water. The outside sits in the 40°F to 140°F danger zone while the center stays frozen.
- Refreezing a turkey thawed in cold water or the microwave. Roast it first; you can freeze the cooked meat.
- Guessing doneness from the skin or the pop-up timer. Use a thermometer and check all three spots.
Our Grand Champion Extra Large Turkey runs 17 to 19 pounds: give it 4 to 5 days in the fridge. Find more ways to cook it in the turkey hub.
Part of our Cook From Frozen guide.
