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How to thaw a turkey: times by weight
A 20-pound turkey needs four to five days in the refrigerator. The date to start is the part people miss, and the counter is never the answer.
Count back the days to ThanksgivingThree safe ways
Refrigerator, cold water, or microwave.
A frozen turkey is safe indefinitely, but once it starts to thaw, any bacteria present before freezing can grow again. USDA’s Food Safety and Inspection Service lists three safe ways to thaw: in the refrigerator, in cold water, and in the microwave. Bring a frozen turkey straight home from the store to the freezer; the back porch, the car trunk, or the basement are not places where its temperature can be watched.
In the refrigerator: start days ahead
About 24 hours for every 4 to 5 pounds, at 40 °F or below.
| Whole turkey | Refrigerator time |
|---|---|
| 4 to 12 pounds | 1 to 3 days |
| 12 to 16 pounds | 3 to 4 days |
| 16 to 20 pounds | 4 to 5 days |
| 20 to 24 pounds | 5 to 6 days |
Keep the bird in its original wrapper, on a tray or in a pan to catch juices. Once thawed, it can stay in the refrigerator 1 to 2 days before cooking, and a turkey thawed this way can be refrozen, with some loss of quality. Thanksgiving falls on November 26, 2026: an 18-pound turkey should go into the refrigerator by Saturday, November 21, to be ready Thursday morning with a day in hand.
In cold water: faster, but hands-on
About 30 minutes per pound, changing the water every 30 minutes.
| Whole turkey | Cold water time |
|---|---|
| 4 to 12 pounds | 2 to 6 hours |
| 12 to 16 pounds | 6 to 8 hours |
| 16 to 20 pounds | 8 to 10 hours |
| 20 to 24 pounds | 10 to 12 hours |
Put the turkey in a leak-proof plastic bag, so water cannot get in and make the meat watery or carry bacteria. Submerge it in cold tap water and change the water every 30 minutes. Cook it immediately once thawed, and do not refreeze it raw.
In the microwave
Only if it fits, and cook it right away.
Check the owner’s manual for the largest turkey that fits, the minutes per pound, and the power level. Remove all outside wrapping and set the turkey on a microwave-safe dish. Some areas may begin to cook during thawing, and holding partly cooked poultry lets bacteria survive, so USDA says to cook a microwave-thawed turkey immediately and not to refreeze or refrigerate it first.
Never on the counter
The outside warms long before the center thaws.
USDA warns that meat or poultry left thawing on the counter for more than 2 hours is not at a safe temperature. The center may still be frozen while the outer layer sits in the “danger zone” between 40 and 140 °F, where foodborne bacteria multiply rapidly. If you run out of time, USDA says it is safe to cook the turkey frozen: it will take at least 50 percent longer. Once thawed, remove the giblets from the cavities and cook them separately. Roast it until a food thermometer reads 165 °F, and for what comes after dinner, see how long leftovers last.
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QUESTIONS THIS ANSWERS
Questions this answers
How long does it take to thaw a turkey?
In the refrigerator, about 24 hours for every 4 to 5 pounds: 1 to 3 days for 4 to 12 pounds, 3 to 4 days for 12 to 16, 4 to 5 days for 16 to 20, and 5 to 6 days for 20 to 24. In cold water, about 30 minutes per pound.
Can I thaw a turkey on the counter?
No. USDA says meat or poultry left thawing on the counter more than 2 hours is not at a safe temperature: even with the center frozen, the outer layer sits in the 40 to 140 °F danger zone where bacteria multiply rapidly.
Can I cook a turkey that is still frozen?
Yes. USDA says it is safe to cook a turkey from frozen, but it takes at least 50 percent longer than a fully thawed one. Remove the giblet packages with tongs or a fork during cooking.