Meat
How to thaw a turkey safely, and how long it takes
Fridge, cold water or microwave: the three safe ways USDA lists to thaw a turkey, about 24 hours per 4–5 lb in the fridge, and why the counter is out.
Published
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What
USDA FSIS lists three safe ways to thaw a turkey: in the refrigerator, in cold water, and in the microwave. The fridge is the slowest and needs the most planning. Cold water is faster but needs attention. The microwave is fastest, but the bird has to be cooked right away.
Not on the counter. FSIS says a package of frozen meat or poultry left thawing on the counter more than 2 hours is not at a safe temperature, and that perishable foods should never be thawed on the counter or in hot water. Illinois Extension says the same: do not thaw on the counter, and do not use warm or hot water.
These are USDA FSIS’s whole-turkey times, as published.
- Fridge, 4 to 12 pounds: 1 to 3 days
- Fridge, 12 to 16 pounds: 3 to 4 days
- Fridge, 16 to 20 pounds: 4 to 5 days
- Fridge, 20 to 24 pounds: 5 to 6 days
- Cold water, 4 to 12 pounds: 2 to 6 hours
- Cold water, 12 to 16 pounds: 6 to 8 hours
- Cold water, 16 to 20 pounds: 8 to 10 hours
- Cold water, 20 to 24 pounds: 10 to 12 hours
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Why (ELI5)
ELI5
USDA’s Food Safety and Inspection Service (FSIS) says a frozen turkey is safe indefinitely, but once it starts to thaw, any bacteria that were present before freezing can begin to grow again. On the counter, the center can still be frozen while the outer layer sits in what FSIS calls the “Danger Zone,” between 40 and 140°F.
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How
In the fridge
USDA FSIS: allow approximately 24 hours for each 4 to 5 pounds, in a refrigerator set at 40°F or below. Put the turkey in a container so the juices don’t drip on other foods. Illinois Extension suggests leaving it in its original wrap on a tray in the bottom section of the fridge.
FSIS says a turkey thawed in the fridge can stay there for 1 or 2 days before cooking, and that food thawed in the fridge can be refrozen without cooking, though there may be some loss of quality.
In cold water
USDA FSIS: allow about 30 minutes per pound. First make sure the turkey is in a leak-proof plastic bag, so it can’t pick up contamination or absorb water. Submerge the wrapped bird in cold tap water and change the water every 30 minutes until it’s thawed.
Cook it right away. FSIS says a turkey thawed by the cold-water method should be cooked immediately. Illinois Extension adds: do not use warm or hot water.
In the microwave
USDA FSIS says to follow the microwave maker’s instructions for defrosting a turkey, and to cook it immediately after, because some areas may get warm and begin to cook during microwaving. Illinois Extension’s tip: make sure the microwave is big enough to hold the turkey, especially if it has a rotating tray.
Then: brine, roast, rest, carve
Once it’s thawed, the rest of the bird is on other pages: how to dry brine, how to spatchcock a turkey for a faster, flatter roast, and how to carve a turkey. Save the bones for turkey stock.
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