# How to Thaw a Turkey Safely – Step-by-Step Guide

> Thaw a frozen turkey in the fridge at 40 °F or below, allowing about 24 hours per 4–5 lb, or in cold water at about 30 minutes per lb, changing the water every 30 minutes.

Source: https://www.howtodoos.com/how-to-thaw-a-turkey/ · By Jessica Williams · Updated 2026-11-08

The safest way to thaw a frozen turkey is in the refrigerator at 40 °F or below, allowing about 24 hours for every 4 to 5 pounds — so a 16–20 lb bird needs 4 to 5 days. If you're short on time, submerge it in a leak-proof bag in cold tap water, allowing about 30 minutes per pound and changing the water every 30 minutes, then cook it straight away. Never thaw a turkey on the counter.

![How to Thaw a Turkey Safely — steps at a glance](https://www.howtodoos.com/images/posts/img/how-to-thaw-a-turkey-steps.webp)

The times and rules below come from the [University of Nebraska–Lincoln food safety team](https://food.unl.edu/how-thaw-turkey/), the [University of Georgia Extension holiday turkey circular](https://fieldreport.caes.uga.edu/publications/C1226/food-safety-tips-for-preparing-a-holiday-turkey/) and the [USDA's "Big Thaw" advice](https://www.usda.gov/node/17577). With Thanksgiving on Thursday, November 26, 2026, a large bird thawed in the fridge needs to be moving from the freezer by the weekend before.

## What you need

- Your frozen turkey, still in its original wrapper
- A roasting pan, rimmed tray or large container to catch drips
- Fridge space on the lowest shelf (so juices can't drip onto other food)
- For the cold-water method: a clean sink or cooler, a leak-proof plastic bag and a timer
- A food thermometer for cooking day

## Thawing times at a glance

These are the times published by both the University of Nebraska–Lincoln and the University of Georgia Extension:

| Turkey weight | In the refrigerator | In cold water |
|---|---|---|
| 4–12 lb | 1–3 days | 2–6 hours |
| 12–16 lb | 3–4 days | 6–8 hours |
| 16–20 lb | 4–5 days | 8–10 hours |
| 20–24 lb | 5–6 days | 10–12 hours |

## Steps

### Step 1: Work out your start date

Weigh the bird (the weight is on the label) and count back from the day you'll cook it using the table above. For a 20 lb turkey and a Thursday dinner, that means moving it to the fridge on Friday or Saturday of the week before. A fully thawed turkey can then wait in the fridge for 1–2 more days before cooking, according to [UNL](https://food.unl.edu/how-thaw-turkey/), so starting a day early is safer than starting late.

### Step 2: Thaw it in the refrigerator (best method)

1. Leave the turkey in its original wrapper.
2. Set it breast-side up in a roasting pan or container to catch any juices.
3. Place it on the bottom shelf of a fridge running at 40 °F or below.
4. Leave it alone. Allow about 24 hours per 4–5 lb.

The fridge method is the only one that lets you change plans: the [USDA](https://www.usda.gov/node/17577) notes that a bird thawed in the refrigerator can be refrozen without cooking, though it may lose some quality.

### Step 3: Use cold water if you're short on time


1. Make sure the turkey is in airtight packaging or a leak-proof bag so water can't soak in and raw juices can't escape.
2. Put it in a clean sink or cooler and cover it completely with cold tap water.
3. Set a timer and change the water every 30 minutes so it stays cold.
4. Allow about 30 minutes per pound — a 14 lb bird takes around 7 hours.
5. Cook it as soon as it's thawed. Don't put a water-thawed turkey back in the fridge for later.

Never use warm or hot water. The outer layer warms into the "danger zone" of 40–140 °F, where bacteria multiply quickly, long before the centre thaws.

### Step 4: Microwave only a small turkey you'll cook right away

If the turkey fits in your microwave, check the manufacturer's manual for the size it allows, the minutes per pound and the power level. The [UGA Extension circular](https://fieldreport.caes.uga.edu/publications/C1226/food-safety-tips-for-preparing-a-holiday-turkey/) says to remove the outer wrapping, use a microwave-safe dish and rotate and flip the bird several times. Parts of it start to cook during microwave thawing, so it must go into the oven immediately afterwards.

### Step 5: Check it's thawed and remove the giblets

The turkey is thawed when the meat feels soft and the cavity is free of ice. Pull out the neck and the giblet bag from the cavity and cook them separately or refrigerate them for gravy.

### Step 6: Cook to 165 °F

Roast in an oven set no lower than 325 °F. The turkey is safe when a food thermometer reads at least 165 °F in the innermost part of the thigh and wing and the thickest part of the breast. Check several spots, and don't rely on a pop-up timer alone. For timings and oven method, see our guide on [how to cook a turkey](https://www.howtodoos.com/how-to-cook-turkey/).


## Tips

- **Clear fridge space first.** A 20 lb turkey in a roasting pan takes up a whole shelf for most of a week.
- **Check your fridge temperature.** An appliance thermometer will tell you if it's really at 40 °F or below.
- **Sanitize afterwards.** Wash the sink, pan and anything raw juices touched with hot, soapy water.
- **Running late? Cook it frozen.** UNL says it's safe to roast a turkey straight from frozen; it just takes at least 50% longer than a thawed one. Take out the giblet bag once it loosens during cooking.

## Troubleshooting

- **It's still partly frozen on the day.** Finish thawing in cold water, or put it in the oven as it is and allow extra time.
- **It sat on the counter overnight.** Food-safety guidance says raw poultry left out at room temperature for more than 2 hours isn't at a safe temperature. Don't cook it.
- **You need advice now.** The USDA Meat and Poultry Hotline (1-888-674-6854) answers questions about handling and cooking poultry.

## FAQ

### How long does it take to thaw a 20 lb turkey?

About 4–5 days in the refrigerator, or 8–10 hours in cold water that you change every 30 minutes. A 20–24 lb bird needs 5–6 days in the fridge.

### Can you thaw a turkey on the counter?

No. The outside of the bird warms into the 40–140 °F danger zone while the inside is still frozen, letting bacteria grow. Thaw in the fridge, in cold water or in the microwave only.

### How long can a thawed turkey stay in the fridge?

One to two days after it has fully thawed in the refrigerator. If you thawed it in cold water or the microwave, cook it straight away.

### Can you refreeze a thawed turkey?

Yes, if it was thawed in the refrigerator — expect some loss of quality. A turkey thawed in cold water or the microwave should be cooked first; cooked turkey can then be frozen.

### Can you cook a turkey from frozen?

Yes. It's safe, but it takes at least 50% longer than a thawed bird, and you'll need to remove the giblets once they loosen during cooking.

## Conclusion

Plan backwards from cooking day, give the turkey about one day in the fridge for every 4–5 lb, and keep cold water as your backup. Whichever method you use, finish by checking for 165 °F with a thermometer. For other thawing questions, our guide on [how to defrost chicken fast](https://www.howtodoos.com/how-to-defrost-chicken-fast/) uses the same safe methods.