How long to thaw a turkey depends on the method. In the refrigerator, allow about 24 hours for every 4 to 5 pounds, so a 16-pound bird needs 3 to 4 days. In cold water, allow about 30 minutes per pound and change the water every 30 minutes. The microwave works only for small birds that you cook straight away.
Those numbers come from the USDA Food Safety and Inspection Service, and they’re the reason the turkey has to come out of the freezer earlier than most people expect. Below you’ll find a weight chart, a countdown calendar for Thanksgiving on Thursday, November 26, and a plan B if the bird is still icy on the morning.
Key facts
- Refrigerator (40°F or below): about 1 day per 4 to 5 pounds. Safest and easiest.
- Cold water: about 30 minutes per pound, water changed every 30 minutes, then cook right away.
- Microwave: only if the turkey fits and you roast it immediately afterwards.
- Never thaw on the counter, in the garage, on the porch or in the dishwasher.
- A fridge-thawed turkey keeps 1 to 2 days before cooking and can be refrozen.
- You can roast a frozen turkey; it takes at least 50% longer.
In this guide
- How long does a turkey take to thaw by weight?
- How do you thaw a turkey in the refrigerator?
- How do you thaw a turkey in cold water?
- Can you thaw a turkey in the microwave?
- When should you take the turkey out of the freezer?
- What if the turkey is still frozen?
- FAQ
How long does a turkey take to thaw by weight?
This chart follows the timetable in the USDA’s consumer guide to roasting a turkey. Times are for a whole bird in its original wrapping. A crowded or warm fridge runs slower, so round up rather than down.
| Turkey weight | In the refrigerator | In cold water |
|---|---|---|
| 4 to 12 pounds | 1 to 3 days | 2 to 6 hours |
| 12 to 16 pounds | 3 to 4 days | 6 to 8 hours |
| 16 to 20 pounds | 4 to 5 days | 8 to 10 hours |
| 20 to 24 pounds | 5 to 6 days | 10 to 12 hours |
A bone-in turkey breast follows the same rule of thumb: a 6-pound breast needs a little over a day in the fridge, or about 3 hours in cold water.
How do you thaw a turkey in the refrigerator?
Refrigerator thawing takes the longest but needs almost no attention, and the turkey stays at a safe temperature the whole time. It’s the method the USDA recommends first in its guide to safe defrosting.
- Check your fridge temperature. It should read 40°F or below. A cheap appliance thermometer on the middle shelf tells you for sure.
- Clear the bottom shelf. Thaw the bird on the lowest shelf so any juices can’t drip onto ready-to-eat food.
- Use a tray. Leave the turkey in its wrapper and set it, breast side up, in a rimmed sheet pan or roasting pan to catch leaks.
- Leave it alone. There’s no need to turn it. Just check on day two that the tray isn’t overflowing.
- Test before cooking. The cavity should be free of ice and the thighs should move easily. If the giblet bag is still frozen in, run cold water through the cavity for a few minutes until you can pull it out.
Once thawed, the turkey will hold in the refrigerator for 1 to 2 days, which gives you a buffer. That’s also the window for a dry brine: if you’re planning one, see our comparison of dry brine vs wet brine and build the salting days into your thaw plan.
How do you thaw a turkey in cold water?
Cold-water thawing is much faster, but it’s hands-on. The water keeps the surface cold while still moving heat into the bird far quicker than air does.
- Make sure the wrapping is sealed. If it’s torn, put the turkey in a large leak-proof bag first, or it will absorb water and pick up bacteria from the sink.
- Submerge it breast side down in a clean sink, cooler or stockpot of cold tap water. A plate on top keeps it under.
- Change the water every 30 minutes. Set a timer. Warm or stale water defeats the point.
- Plan about 30 minutes per pound. A 14-pound turkey needs roughly 7 hours.
- Cook it immediately. A turkey thawed in water shouldn’t go back in the fridge to wait for tomorrow.
- Clean up. Wash and sanitize the sink or cooler afterwards, since raw poultry juices will have been in the water.
Don’t use hot water to speed things up. The outer layer of meat would sit in the temperature range where bacteria multiply while the center is still frozen.
Can you thaw a turkey in the microwave?
Yes, if it fits, but it’s rarely practical for anything bigger than a breast or a small bird. Remove all the wrapping, put the turkey on a microwave-safe dish, and follow your oven’s defrost setting by weight. Some edges will start to cook, so the USDA says to roast a microwave-thawed turkey right away. Check your microwave’s manual for the largest size it can handle.
When should you take the turkey out of the freezer?
Count backwards from the day you’ll cook. For Thanksgiving on Thursday, November 26, 2026, using the refrigerator method:
| Turkey weight | Move it to the fridge by |
|---|---|
| Up to 12 pounds | Sunday, November 22 |
| 12 to 16 pounds | Saturday, November 21 |
| 16 to 20 pounds | Friday, November 20 |
| 20 to 24 pounds | Thursday, November 19 |
These dates build in about a day of slack. If you like a full week’s plan for the rest of the meal, our Thanksgiving cooking timeline slots the thaw in alongside shopping, pies and side dishes. First-time hosts may also want our walkthrough for hosting Thanksgiving for the first time.
What if the turkey is still frozen?
Don’t panic, and don’t leave it on the counter. You have two safe options.
Finish it in cold water
If it’s partly thawed, a few hours in cold water, changed every 30 minutes, will usually finish the job. Then cook it right away.
Roast it from frozen
A turkey can go into a 325°F oven frozen solid. The USDA says it will take at least 50% longer than a thawed bird. Pull out the neck and giblet bag with tongs once they loosen partway through. You can’t brine or stuff a frozen bird, and seasoning won’t stick until the skin thaws, so add it later in the roast.
Whatever route you take, the turkey is done when a thermometer reads 165°F in the thickest part of the breast, the innermost part of the thigh and the wing. Our meat thermometer guide shows exactly where to probe.
FAQ
How long does it take to thaw a 20-pound turkey?
About 4 to 5 days in the refrigerator, or roughly 10 hours in cold water changed every 30 minutes.
Can I thaw a turkey on the counter overnight?
No. The outside warms into the danger zone long before the center thaws. Use the fridge, cold water or the microwave.
Can I refreeze a thawed turkey?
Yes, if it was thawed in the refrigerator, though the meat may lose some moisture. A turkey thawed in cold water or the microwave should be cooked first.
How long can a thawed turkey stay in the fridge?
One to two days before cooking.
Is it safe to cook a turkey that’s still a little icy inside?
Yes, as long as it reaches 165°F throughout. It will just take longer, so start earlier and rely on a thermometer, not the clock.
The short version
Weigh the bird, divide by four or five, and that’s how many days it needs in the fridge. Write the date on the calendar now, keep cold water as your backup, and remember that a frozen turkey can still be roasted safely. For more practical kitchen know-how, browse our cooking tips.
Featured photo: Food Safety – Cut Waste in Refrigerators by the U.S. Department of Agriculture, public domain.
