How long does it take to thaw a turkey?
By Clayton RedmonChecked
The number
24 hrs per 4 to 5 lb
Short answer
24 hours per 4 to 5 pounds is how long a turkey takes to thaw in a refrigerator at 40°F or below, so a 16-pound bird needs about 4 days. Cold water is faster, about 30 minutes per pound. Keep the turkey in a leak-proof bag, change the water every 30 minutes and cook it as soon as it's thawed.
Source: USDA FSIS (opens in new tab)
Turkey thawing times by weight
| Whole turkey | Refrigerator (40°F or below) | 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 |
Both columns follow a simple rate: about 1 day per 4 to 5 pounds in the fridge, and about 30 minutes per pound in cold water[1].
When should I start thawing for Thanksgiving?
Thanksgiving is Thursday, Nov 26, 2026. Count back from the day you cook, using the long end of each fridge range, and move the turkey from the freezer to the fridge by[1]:
- 12-pound turkey: Monday, Nov 23 (3 days)
- 16-pound turkey: Sunday, Nov 22 (4 days)
- 20-pound turkey: Saturday, Nov 21 (5 days)
- 24-pound turkey: Friday, Nov 20 (6 days)
Starting a day early is fine, since a turkey thawed in the fridge can stay there 1 or 2 more days before you cook it[1]. Leave it in its original wrapper on a tray or in a pan so the juices can't drip onto other food[2].
If you miss the date, cold water still gets you there. A 16-pound turkey takes about 8 hours, which is 16 water changes at one every 30 minutes. Keep it in a leak-proof bag so it doesn't soak up water and turn watery, and cook it as soon as it's thawed[1].
Why isn't the counter an option?
A frozen turkey is safe indefinitely. Once it starts to thaw, any bacteria that may have been present before freezing can start growing again[1].
On the counter, the center of the bird can still be frozen while the outer layer sits in the danger zone, 40 to 140°F, where bacteria multiply rapidly. The USDA says meat or poultry left thawing on the counter for more than 2 hours is not at a safe temperature. Its three safe methods are the refrigerator, cold water and the microwave[1].
Where these numbers stop applying
- The refrigerator times assume a fridge set at 40°F or below. A turkey thawed in the fridge can go back in the freezer uncooked, with some loss of quality[1].
- Cold water and microwave thawing both mean cooking right away. Don't refreeze a turkey thawed in cold water, and don't refrigerate or refreeze one thawed in the microwave[2]. The microwave can start cooking parts of the bird, and holding partly cooked turkey gives any surviving bacteria time to grow[1].
- Microwave times depend on the oven. Check the owner's manual for the size turkey that fits, the minutes per pound and the power level[2].
- Frozen pre-stuffed turkeys with the USDA or State mark of inspection don't get thawed at all. The USDA says to cook them from frozen and follow the package directions[2].
- Cooking a turkey from frozen is safe, but plan on at least 50 percent more oven time than for a fully thawed bird[2].
