Thanksgiving is near and so is all the dinner prep — especially for those with frozen turkeys.
When to yank that bird out of the freezer and what to do with it between now and Nov. 28 depends on how big that bird is.
And it’s not just about making sure it’s thawed enough to hit the oven or the fryer; it’s also a safety issue.
Thanksgiving is almost here, which means it’s time to start thinking about thawing the star of the big meal – the turkey! Taking the frozen bird out of the freezer in time for optimal thawing can be one of the more stressful parts of Thanksgiving prep. Follow this complete guide to learn exactly when you should transfer your turkey from freezer to fridge for safe, effective thawing.
Overview of Recommended Timelines
The general rule of thumb is to allow 24 hours of refrigerated thawing time per 4-5 pounds of turkey weight. So for a typical 12-16 pound turkey, you’ll want to move it from the freezer to the refrigerator about 3-4 days before cooking day. Here are the recommended timelines
- 4 to 12 pounds – 1 to 3 days in the fridge
- 12 to 16 pounds – 3 to 4 days in the fridge
- 16 to 20 pounds – 4 to 5 days in the fridge
- 20 to 24 pounds – 5 to 6 days in the fridge
Following these guidelines ensures your turkey will thaw slowly at a safe temperature in the refrigerator. Depending on your exact fridge temperature, expect approximately 24 hours of thawing time per 4-5 pounds.
Why Thaw in the Fridge vs. on the Counter
It is unsafe to thaw a turkey at room temperature or in warm water over 40°F. The turkey must be kept below 40°F at all times during thawing to prevent bacterial growth. As the turkey thaws juices will leak and can become a harborage site for dangerous bacteria if not contained in the refrigerator.
Thawing in the refrigerator allows slow, safe thawing around 35-40°F. The closed environment contains any raw turkey juices and prevents bacteria spread. Although it takes longer, refrigerator thawing is the foolproof, USDA-recommended method.
Emergency Quick Thaw Options
If you’ve missed the timeline to thaw in the fridge, there are two emergency quick thaw options in cold water or in the microwave
For the cold water method, keep the turkey in its airtight original packaging and fully submerge it in cold tap water, changing the water every 30 minutes. Estimate 30 minutes of thawing time per pound, so a 12 pound turkey will need about 6 hours in 40°F or less cold water.
To thaw in the microwave, consult your owner’s manual for timing based on turkey weight and power level. Defrost using the microwave’s automatic defrost setting if available. It is critical to cook the turkey immediately after microwaving to prevent bacterial overgrowth.
Food Safety After Thawing
Once thawed, turkeys must be cooked within 1-2 days to prevent dangerous bacterial growth from raw juices. Do not refreeze a thawed turkey unless it was thawed in the microwave, which does not alter its cell structure.
Always cook thoroughly to an internal temperature of 165°F in the thickest part of the breast and thigh. Let rest 20 minutes before carving. Discard any turkey juices that leaked during thawing to avoid contamination.
Follow these simple guidelines to get your turkey safely from freezer to feast, and enjoy your perfectly thawed bird!
Frequently Asked Questions
How long does it take to thaw a 12 pound turkey in the fridge?
Approximately 3-4 days
Can you thaw a turkey at room temperature?
No, only in the refrigerator, cold water, or microwave. Room temperature thawing is unsafe.
How long per pound does it take to thaw a turkey in cold water?
Estimate 30 minutes of thawing time per pound in 40°F or less cold water.
Is it safe to refreeze a thawed turkey?
Only if it was thawed in the microwave. Do not refreeze turkey thawed in a refrigerator or cold water.
What is the minimum safe internal temperature for cooked turkey?
Cook to an internal temperature of 165°F as measured in the thickest part of the breast and thigh.
By following these simple freezer-to-oven turkey thawing guidelines, you’ll be well on your way to a delicious and safe Thanksgiving meal the whole family can enjoy.
When do I thaw my turkey?
First, do not just drop your frozen turkey on the kitchen and wait for it to thaw out. That lets the raw meat reach the temperature danger zone (40 to 140 degrees Fahrenheit) for a long period of time, giving bacteria time to multiply quickly, which increases the chances of getting food poisoning.
Moving your turkey from freezer to refrigerator is the most preferred and least labor-intensive method of defrosting a turkey because it will thaw at a consistent temperature.
Place the turkey, breast side up, in a pan that has raised sides (to prevent leaking and making a mess in your refrigerator). Make sure your refrigerator is set to 40 degrees or colder. Once thawed, the turkey can remain in the refrigerator for 1-2 days before cooking.
This method takes some time, so allow 24 hours for each 4 pounds of weight or use this reference guide according to the USDA, for thawing time in the refrigerator:
- 4 to 12 pounds = 1 to 3 days; so, you can wait until Monday or Tuesday.
- 12 to 16 pounds = 3 to 4 days; so, get that bird out on Sunday or Monday.
- 16 to 20 pounds = 4 to 5 days; Sunday is a good day to start thawing.
- 20 to 24 pounds = 5 to 6 days; Saturday is probably your day.
- 24 to 28 pounds = 6 to 7 days; you’ll want to start no later than Friday.