How Long to Thaw a Turkey (Fridge, Cold Water, and Cooking Times)

To thaw a turkey in the refrigerator, allow about 1 day for every 4 to 5 pounds. A 16 pound turkey needs about 4 days. If you run short on time, you can thaw it in cold water instead. Allow 30 minutes per pound and change the water every 30 minutes. Never thaw a turkey on the counter.

These times come from the USDA, which has tested them for safety. Below is a full chart by weight, plus what to do if you forgot to thaw it, how long to cook it, and how to tell when it is done.

Turkey thawing chart by weight

Your refrigerator should be at 40°F or colder. If your fridge runs warmer, the turkey thaws faster, but that is not safe. If your fridge does not keep a steady temperature, our guide on a fridge that is not cooling can help you fix it before the holiday.

When to move the turkey to the fridge

Count back from the day you plan to cook. Here is an easy plan for Thanksgiving, which falls on Thursday, November 26, 2026:

These dates give you an extra day in case the turkey is still a little frozen in the middle. Want to see how many days you have left? Try our days until Thanksgiving counter.

Method 1: Thaw in the refrigerator (best)

This is the safest and easiest way. It just takes the most time.

1. Leave the turkey in its original wrapper.
2. Put it on a tray or in a pan with sides. Thawing turkeys often leak juice, and you do not want raw juice dripping on other food.
3. Place it on the bottom shelf. This keeps any drips away from ready-to-eat food.
4. Leave it alone until it is thawed. Plan on 1 day for every 4 to 5 pounds.

A turkey thawed in the fridge can stay there for 1 to 2 more days before cooking. That gives you some wiggle room.

Method 2: Thaw in cold water (faster)

Use this if you forgot to start early or the turkey is still frozen the day before.

1. Make sure the wrapper has no holes. If it does, put the turkey in a large, leak-proof plastic bag. Water that gets in can make the meat soggy and spread bacteria.
2. Put the turkey breast side down in a clean sink or large cooler.
3. Cover it completely with cold tap water. Do not use warm or hot water.
4. Change the water every 30 minutes so it stays cold.
5. Allow about 30 minutes per pound.
6. Cook the turkey right away once it is thawed. Do not put it back in the fridge to cook later.

Clean and sanitize the sink when you are done, since raw turkey juice can carry germs like salmonella.

Method 3: Thaw in the microwave

The microwave works for small turkeys that fit inside. Check your microwave manual for the right power level and time for the weight. Take off all the wrapping first, and remove the bag of giblets once you can.

Some parts of the turkey may start to cook during thawing. So you need to cook it right away. Do not let it sit.

What not to do

The USDA warns against these common shortcuts:

• Do not thaw on the counter. The outside warms into the danger zone, 40°F to 140°F, where bacteria grow quickly, even while the middle is still frozen.
• Do not thaw in hot water. Same problem as the counter.
• Do not leave it in the garage, car, or on the porch. Outdoor temperatures go up and down, and animals can get to it.
• Do not thaw in a paper grocery bag or trash bag. These are not made for food and can transfer chemicals.

Forgot to thaw the turkey? You can cook it frozen

This surprises many people, but the USDA says it is safe to cook a turkey from frozen. It just takes about 50 percent longer than a thawed turkey.

• Put the frozen turkey on a rack in a roasting pan.
• Cook at 325°F.
• After a couple of hours, use tongs to pull out the neck and the bag of giblets from inside. They will loosen as the bird thaws.
• Check the temperature in several spots before serving.

Do not try to cook a frozen turkey in a deep fryer. Ice and water in hot oil can cause a dangerous fire.

How long to cook a turkey

Once the turkey is thawed, use this USDA timetable for an oven set to 325°F. Times are for a turkey that is fully thawed.

These times are a guide. Ovens differ, so always check with a thermometer.

How to tell when the turkey is done

Do not trust the color of the meat or the juices. Use a food thermometer. The turkey is safe when it reaches 165°F in all three of these spots:

1. The thickest part of the breast
2. The innermost part of the thigh
3. The innermost part of the wing

If you stuff the turkey, the center of the stuffing must also reach 165°F. Many cooks bake the stuffing in a separate dish so it heats evenly and the turkey cooks faster.

Let the turkey rest for about 20 minutes before carving. This makes the meat easier to slice and keeps it juicy.

How to tell if the turkey is fully thawed

Before you cook, check that the turkey is thawed all the way:

• The body cavity has no ice crystals. Reach inside and feel.
• The legs and wings move easily.
• The meat feels soft when you press the thickest part of the breast.

If the inside is still a little icy, run cold water through the cavity for a few minutes. That loosens the giblets and the last bits of ice.

Leftover turkey safety

• Put leftovers in the fridge within 2 hours of cooking.
• Cut the meat off the bone and store it in shallow containers so it cools fast.
• Eat refrigerated leftovers within 3 to 4 days.
• Freeze leftovers if you will not eat them in time. Frozen turkey keeps its best quality for a few months.
• Reheat leftovers to 165°F.

If your power goes out after the big meal, see our guide on keeping food safe in a power outage.

How big a turkey do you need?

A good rule is about 1 to 1 1/2 pounds of turkey per person. The bigger number gives you leftovers.

Two smaller turkeys thaw and cook faster than one giant one, which can make the day much easier.

Holiday planning

Thanksgiving is also the start of the biggest shopping weekend of the year. If you plan to shop the sales, see the Black Friday 2026 date and deal tips so you can plan your week.

The bottom line

Thaw a turkey in the refrigerator, allowing about 1 day for every 4 to 5 pounds. For a 16 pound turkey, that means moving it to the fridge about 4 days ahead. If you are short on time, thaw it in cold water at about 30 minutes per pound and change the water every 30 minutes, then cook it right away. Never thaw it on the counter. If you forget, you can cook it frozen, but it takes about 50 percent longer. Cook until a thermometer reads 165°F in the breast, thigh, and wing.