How to Thaw a Turkey Safely (Times by Weight)
The three safe ways to thaw a turkey, with USDA times by weight in kilos and pounds: refrigerator (1 to 6 days), cold water (2 to 12 hours) and microwave.
By the Forkful editorial team · Published
Quick answer
Thaw a turkey in the refrigerator, allowing about 24 hours for every 1.8–2.3 kg (4–5 lb), so a 5.4 kg (12 lb) bird needs 1 to 3 days. In a hurry, use cold water, allowing about 30 minutes per 450 g (1 lb) and changing the water every 30 minutes. Never thaw it on the counter.
Why thawing safely matters
The US Department of Agriculture (USDA) says a frozen turkey is safe indefinitely, but as soon as it begins to thaw any bacteria that were present can start to grow again. A turkey left to thaw on the counter for more than 2 hours is not at a safe temperature: even if the centre is still frozen, the outer layer is in the danger zone between 4 °C and 60 °C (40–140 °F), where bacteria multiply rapidly.
Method 1: in the refrigerator
Plan ahead: allow approximately 24 hours for each 1.8–2.3 kg (4–5 lb) in a refrigerator set at 4 °C (40 °F) or below. Put the turkey on a tray or in a container so that the juices do not drip on other food.
Whole turkey, refrigerator thawing times: 1.8–5.4 kg (4–12 lb): 1 to 3 days. 5.4–7.3 kg (12–16 lb): 3 to 4 days. 7.3–9 kg (16–20 lb): 4 to 5 days. 9–10.9 kg (20–24 lb): 5 to 6 days.
A thawed turkey can stay in the refrigerator for 1 or 2 days before cooking. Food thawed in the refrigerator can be refrozen without cooking, although some quality may be lost.
Method 2: in cold water
Allow about 30 minutes per 450 g (1 lb). First put the turkey in a leak-proof plastic bag, which prevents cross-contamination and stops the bird absorbing water. Submerge it in cold tap water and change the water every 30 minutes until it is thawed. Cook the turkey immediately after thawing.
Whole turkey, cold-water thawing times: 1.8–5.4 kg (4–12 lb): 2 to 6 hours. 5.4–7.3 kg (12–16 lb): 6 to 8 hours. 7.3–9 kg (16–20 lb): 8 to 10 hours. 9–10.9 kg (20–24 lb): 10 to 12 hours.
Method 3: in the microwave
Follow the microwave manufacturer’s instructions for defrosting a turkey, and cook it immediately afterwards. Parts of the bird may start to cook while the rest thaws, and the USDA does not recommend holding partially cooked food, because bacteria that were present would not have been destroyed.
Cooking the turkey
Cook all poultry to an internal temperature of 74 °C (165 °F), measured with a food thermometer. Our roast turkey recipe explains how to check it.
Storing the leftovers
Refrigerate leftovers within 2 hours of cooking. Cut the turkey into smaller pieces and slice the breast so that it cools quickly. The USDA says leftovers keep for 3 to 4 days in the refrigerator or 3 to 4 months in the freezer, and should be reheated to 74 °C (165 °F).
Make it at home
Frequently asked questions
How long does it take to thaw a turkey?
In the refrigerator, about 24 hours per 1.8–2.3 kg (4–5 lb): 1 to 3 days for a 5.4 kg bird and 5 to 6 days for a 10.9 kg one. In cold water, about 30 minutes per 450 g (1 lb).
Can I thaw a turkey on the counter?
No. The USDA warns that the outer layer reaches the danger zone while the centre is still frozen.
Can I refreeze a thawed turkey?
A turkey thawed in the refrigerator can be refrozen without cooking, with some loss of quality. A turkey thawed in cold water or in the microwave must be cooked first.
How long can a thawed turkey stay in the fridge?
One or two days before cooking, according to the USDA.