Turkey thawing and cooking chart

Step 1: how much turkey to buy

USDA FSIS says to allow 1 pound of turkey per person for a fresh or frozen whole turkey, and 1¼ pounds per person for a frozen pre-stuffed one. That is raw weight with the bone. A pound of whole turkey gives about half a pound of carved meat — the USDA Food Buying Guide puts it at 0.53 lb of cooked turkey with skin — so the rule is generous enough for seconds without planning leftovers. Add a quarter to a half on top if you want turkey sandwiches on Friday.

Fresh turkeys keep only briefly: FSIS says to buy a fresh turkey only 1 to 2 days before you plan to cook it, and not to buy fresh pre-stuffed turkeys at all. Frozen turkeys can be bought weeks ahead and kept frozen; FSIS says to cook them within a year for best quality.

Step 2: thawing in the refrigerator

The refrigerator is the safest and easiest way to thaw. FSIS allows approximately 24 hours for every 4 to 5 pounds, in a fridge at 40 °F (4 °C) or below, with the turkey in its original wrapper on a tray to catch drips. Once thawed, it can stay in the fridge for 1 to 2 more days, and a turkey thawed this way may be refrozen if plans change.

Count back from the day you cook. For a Thursday dinner, a 12 lb bird goes in the fridge by Monday, a 15 lb bird by Sunday, and a 20 lb bird by the Saturday before — see how long to thaw a 20 lb turkey, how long to thaw a 15 lb turkey and how long to thaw a 12 lb turkey for the day-by-day plans.

Step 2b: thawing in cold water

If you are short of days, use cold water. FSIS allows approximately 30 minutes per pound. Keep the turkey wrapped so water cannot leak in, submerge it in cold tap water, and change the water every 30 minutes. Cook it immediately after it thaws, and do not refreeze it. Because of the half-hourly water changes it is a daytime job — never leave a turkey soaking unattended overnight.

Microwave thawing works only if your microwave is big enough; follow the owner’s manual for minutes per pound and power level, remove all wrapping, and cook the turkey immediately. Never thaw a turkey on the counter, in the garage or in hot water.

Step 3: roasting times at 325 °F (163 °C)

FSIS publishes roasting times for a fresh or thawed turkey in an oven set no lower than 325 °F (163 °C). The times are approximate — ovens and birds vary — so use them to plan the day and a food thermometer to decide when it is done.

Two worked schedules show how to count back from dinner: how long to cook a 20 lb turkey and how long to cook a 15 lb turkey.

Step 4: is it done?

• 165 °F (74 °C) in the innermost part of the thigh and wing and the thickest part of the breast, measured with a food thermometer (FSIS).
• Stuffing cooked inside the bird must also reach 165 °F (74 °C) in the center. FSIS’s advice is that, for optimum safety, stuffing a turkey is not recommended — cook it in a casserole dish instead.
• From frozen takes at least 50% longer than a thawed bird.
• Rest the turkey 20 minutes before carving so the juices set; it carves more easily.

Step 5: leftovers

Discard turkey, stuffing and gravy left at room temperature longer than 2 hours, or 1 hour above 90 °F (32 °C). Divide leftovers into smaller portions and refrigerate or freeze them in covered shallow containers so they cool quickly. Use refrigerated leftovers within 3 to 4 days; frozen leftovers are best within 2 to 6 months. Reheat to 165 °F (74 °C). The party food safety guide covers the rest of the table.