Turkey thawing calculator: how long to thaw a turkey
Enter the weight on the label to see how long your turkey takes to thaw. USDA allows about 24 hours for every 4–5 lb in the fridge, or 30 minutes per lb in cold water.
Enter your measurements
- In cold water
- about 8 hours
- For a Thursday dinner, start thawing
- Sunday, 4 days ahead
Fridge: 16 lb ÷ 5 lb per day = 3.2 days; ÷ 4 lb per day = 4 days → 3½ to 4 days (rounded up to the half day)
Cold water: 16 lb × 30 minutes = 8 hours
- Keep it in its wrapper on a tray to catch drips, in a fridge at 40 °F or below. Once thawed, it can stay in the fridge 1 to 2 more days before cooking.
- Forgot to thaw? You can roast a turkey from frozen; USDA says it takes at least 50% longer than a thawed one. Never thaw on the counter.
Quick answers for common sizes
| Example | Answer |
|---|---|
| How long to thaw a 20 lb turkey | 4 to 5 days |
| How long to thaw a 15 lb turkey | 3 to 4 days |
| How long to thaw a 12 lb turkey | 2½ to 3 days |
Thawing time by turkey weight
| Turkey weight | In cold water |
|---|---|
| 10 lb | about 5 hours |
| 12 lb | about 6 hours |
| 14 lb | about 7 hours |
| 16 lb | about 8 hours |
| 18 lb | about 9 hours |
| 20 lb | about 10 hours |
| 22 lb | about 11 hours |
| 24 lb | about 12 hours |
USDA’s Food Safety and Inspection Service lists three safe ways to thaw a turkey: in the refrigerator, in cold water, or in the microwave. Never on the counter, in the garage or in the sink with warm water: the outside of the bird sits in the temperature range where bacteria multiply while the middle is still frozen.
How long to thaw a turkey in the fridge
Allow approximately 24 hours for every 4 to 5 pounds, with the fridge at 40 °F (4 °C) or below. The calculator divides the weight by 5 and by 4 to get the range, and rounds up to the half day. Plan on the longer number; an extra day in the fridge does no harm, because a thawed turkey can stay there for 1 to 2 days before cooking.
| Turkey weight | In the refrigerator |
|---|---|
| 4 to 12 lb | 1 to 3 days |
| 12 to 16 lb | 3 to 4 days |
| 16 to 20 lb | 4 to 5 days |
| 20 to 24 lb | 5 to 6 days |
How long to thaw a turkey in cold water
Allow approximately 30 minutes per pound. Keep the turkey in its wrapper or a leak-proof bag, submerge it in cold tap water and change the water every 30 minutes so it stays cold. Cook it immediately once thawed. It is the fast option, but it ties up a sink and someone’s attention for most of a day.
| Turkey weight | In cold water |
|---|---|
| 4 to 12 lb | 2 to 6 hours |
| 12 to 16 lb | 6 to 8 hours |
| 16 to 20 lb | 8 to 10 hours |
| 20 to 24 lb | 10 to 12 hours |
In the microwave
Only if your microwave is big enough. USDA says to check the owner’s manual for the size of turkey that fits and the minutes per pound and power level to use, remove all the wrapping, and cook the turkey immediately afterwards — some parts start cooking while it thaws.
Worked examples
- How long to thaw a 20 lb turkey — 4 to 5 days in the fridge, so start the weekend before Thanksgiving.
- How long to thaw a 15 lb turkey — 3 to 4 days, or about 7½ hours in cold water.
- How long to thaw a 12 lb turkey — the size for eight with leftovers, and the cold-water rescue plan.
Mistakes to avoid
- Starting too late. A 20 lb turkey bought frozen on Tuesday will not be thawed in the fridge by Thursday. Count back from dinner.
- A warm fridge. Thawing times assume 40 °F (4 °C) or below; a packed holiday fridge with the door open all day can run warmer. A fridge thermometer settles it.
- Forgetting the giblets. Check both cavities once it is thawed and take out the neck and giblet bag; cook them separately.
- Refreezing a water-thawed bird. A turkey thawed in the fridge may be refrozen; one thawed in cold water or the microwave should be cooked right away.
Not sure what size you need? Start with the turkey size calculator, then this one, then the turkey cooking time calculator. All three times are in one place in the turkey thawing and cooking chart.
What you’ll need
- Roasting pan with rackMid-range price
A heavy pan about 2–3 in deep with a rack lifts the bird out of the drippings. Measure your oven before buying one sized for a 24 lb turkey.
See options on Amazon (opens in a new tab) - Instant-read meat thermometerBudget price
The only reliable way to know a turkey, ham or brisket is done. Check the thickest part, away from bone, and check it is calibrated before the big day.
See options on Amazon (opens in a new tab)
As an Amazon Associate we earn from qualifying purchases. Links to products are affiliate links — they cost you nothing extra and help keep these calculators free.
Frequently asked questions
How long does it take to thaw a turkey in the refrigerator?
About 24 hours for every 4 to 5 pounds, by USDA’s guidance: 1 to 3 days for a 4–12 lb bird, 3 to 4 days for 12–16 lb, 4 to 5 days for 16–20 lb and 5 to 6 days for 20–24 lb.
How long to thaw a turkey in cold water per pound?
About 30 minutes per pound, changing the water every 30 minutes — a daytime job, never an overnight soak. A 14 lb turkey takes about 7 hours. Cook it as soon as it has thawed.
Can I thaw a turkey on the counter?
No. USDA lists only three safe ways — the refrigerator, cold water and the microwave. On the counter the outside warms into the range where bacteria grow while the inside is still frozen.
How long can a thawed turkey stay in the fridge?
One to two days, according to USDA FSIS. If it thawed sooner than expected, it can wait in the fridge; a turkey thawed in the fridge may even be refrozen.
Can you cook a turkey that is still partly frozen?
Yes. USDA says a turkey can be cooked from frozen, but it takes at least 50% longer than a fully thawed one. Remove the giblets as soon as you can pull them out, and check 165 °F (74 °C) in the thigh, wing and breast.
Related guides
Sources
- USDA FSIS — Let’s Talk Turkey: A Consumer Guide to Safely Roasting a Turkey (copy hosted by UW–Madison Extension) (opens in a new tab) — 1 lb of turkey per person (1¼ lb pre-stuffed); refrigerator thawing about 24 hours per 4–5 lb; cold water 30 minutes per lb; roasting timetable at 325 °F (163 °C); 165 °F (74 °C); 20-minute rest; 2-hour rule.
- USDA FSIS — Let’s Talk Turkey: A Consumer Guide to Safely Roasting a Turkey (fsis.usda.gov) (opens in a new tab) — The same guide on the FSIS website. FSIS also publishes Your Safe Thanksgiving Guide: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/your-safe-thanksgiving-guide