Thawing tables
| Weight | Refrigerator, 40°F or below | Cold water, changed every 30 minutes |
|---|---|---|
| 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 |
Nebraska Extension's thawing tables (rates: about 24 hours per 4 to 5 pounds in the refrigerator, about 30 minutes per pound in cold water).[1][3]
UT Extension W 849, a handout developed by USDA FSIS, prints the same refrigerator rows from 12 pounds up but starts its first row at 5 pounds rather than 4.[6][7][8]
Nebraska Extension notes on this page that it was reviewed and updated in 2026.[9]
Start dates for Thanksgiving, Thursday, November 26
| Weight | Refrigerator days | Start by |
|---|---|---|
| 4 to 12 pounds | 1 to 3 days | Monday, November 23 |
| 12 to 16 pounds | 3 to 4 days | Sunday, November 22 |
| 16 to 20 pounds | 4 to 5 days | Saturday, November 21 |
| 20 to 24 pounds | 5 to 6 days | Friday, November 20 |
Our calculation: Thanksgiving morning minus the long end of each row, so a smaller bird in a row may finish sooner. Check it as you go: once it has thawed, it can stay in the refrigerator 1 to 2 days, and that clock starts when thawing finishes.[1]
Alabama Extension's own planning example: about three days for a 12-pound turkey and six days for a 24-pound one.[10]
For a bird over 24 pounds the table stops. By the same rate, a 28-pound turkey needs about 6 to 7 days (our calculation: 28 ÷ 5 and 28 ÷ 4, rounded up). The calculator does this for any weight up to 30 pounds.[1]
In the refrigerator
- Leave it in the original wrapper, on a pan or in a container so juices can't drip on other food.[11]
- The refrigerator must be at 40°F or below.[1]
- Once thawed, it can stay in the refrigerator 1 to 2 days before cooking.[1]
Illinois Extension gives its rate as about 24 hours for every 5 pounds, with the example of a 20-pound turkey taking 4 to 5 days.[12]
In cold water
- Keep the turkey in a leak-proof plastic bag, so it can't absorb water or contaminate the sink.[3]
- Submerge it in cold water. Not warm, not hot.[3][13]
- Change the water every 30 minutes.[3]
- Allow about 30 minutes per pound. A 12-pound bird takes about 6 hours.[3][14]
- Cook it immediately. Don't refreeze it.[3][15]
In the microwave
Only if the turkey fits. Check the microwave maker's instructions for the largest turkey, the minutes per pound and the power level. Microwave thawing is uneven and leaves warm spots, so cook the turkey immediately afterward; don't put it back in the refrigerator for later.[16][17]
What not to do
Not on the counter, in the garage or on the back porch. Frozen poultry left at room temperature for more than 2 hours is not at a safe temperature: the center may still be frozen while the outer layer sits in the 40 to 140°F danger zone, where bacteria grow fast.[18]
Other shortcuts that show up every November are covered on unsafe methods.
Forgot to thaw it?
Use cold water if you have the hours, or cook it from frozen: that is allowed in the oven and takes at least 50 percent longer. The step-by-step is on cooking a frozen turkey.[3][19]
Sources
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Put in the refrigerator (40 °F or below) and allow approximately 24 hours per 4 to 5 pounds. A thawed turkey can remain in the refrigerator for 1-2 days.
Refrigerator Turkey Thawing Times Size of Whole Turkey Number of Days 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
Be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water. Submerge the turkey in cold water and change the water every 30 minutes. Allow about 30 minutes defrosting time per pound of turkey. A turkey thawed in cold water should be cooked immediately.
The preferred method is in the refrigerator, but it is important to plan ahead.
Cold Water Turkey Thawing Times Size of Whole Turkey Number of Hours 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
5 to 12 pounds 1 to 3 days
12 to 16 pounds 3 to 4 days
Developed by U.S. Department of Agriculture Food Safety and Inspection Service
This article was reviewed and updated in 2026.
Allow approximately three days to thaw a 12-pound turkey and six days for a 24-pound turkey.
Place the frozen turkey in the original wrapper on a pan or in a container to prevent the juices from dripping on other food.
Allow about 24 hours of defrost time for every 5 pounds of turkey. Example: a 20 pound turkey will take 4 to 5 days to thaw.
Allow 30 minutes per pound to defrost a turkey in cold water. Do not use warm or hot water.
So a 12-pound bird will take approximately 6 hours with this method.
Cook the turkey immediately after it is thawed. Do NOT refreeze.
Microwave thawing is safe if the turkey is not too large. Check the manufacturer's instructions for the size of turkey that will fit into your microwave oven, the minutes per pound, and the power level to use for thawing. Cook immediately after thawing.
Caution: Microwave defrosting is irregular, creating hot spots, which may encourage bacterial growth. Cook the turkey immediately after defrosting. Do not store in the refrigerator for cooking later.
Thawing a turkey at on the counter, in the garage, or on the back porch is not recommended. Frozen meat or poultry left thawing at room temperature for more than 2 hours is not at a safe temperature. The center of the package may still be frozen, but the outer layer of the food is in the "Danger Zone" (temperatures between 40 - 140°F) where bacteria grows rapidly.
It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey.