Turkeys must be kept at a safe temperature during “the big thaw.” While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again.
Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer. Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored.
A package of frozen meat or poultry left thawing on the counter more than 2 hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the “Danger Zone” between 40 and 140 °F — at a temperature where foodborne bacteria multiply rapidly.
There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.
Thawing your frozen turkey is one of the first steps when preparing your bird for a delicious holiday meal. While there are a few safe thawing methods, is thawing a turkey in water one of them? And if so, how long can you leave a turkey submerged to defrost before cooking it?
I’ll go over the recommended timelines and best practices for water thawing a whole turkey or just breast pieces. Following proper food safety techniques helps ensure your turkey thaws evenly for ideal texture, moisture and food safety.
Overview of Safe Turkey Thawing Methods
According to the USDA Food Safety and Inspection Service, there are three safe ways to thaw a frozen turkey:
- In the refrigerator
- In cold water
- In the microwave
Never thaw turkey on the counter or in hot water which allows bacteria to grow rapidly.
Refrigerator thawing is the preferred method, requiring planning ahead since it takes 24 hours for every 4-5 pounds A 16-pound turkey would take 4 days to thaw in the fridge
Cold water and microwave thawing are faster but must be done immediately before cooking. Let’s look closer at water thawing.
How Long to Thaw a Turkey in Water
The cold water method thaws a turkey rather quickly, but requires monitoring time and temperature closely. Here are the USDA recommended guidelines:
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Keep the turkey in its original wrap. Submerge in cold tap water in a large container or sink.
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Allow 30 minutes defrosting time per pound of turkey. So a 16 lb turkey would take about 8 hours to thaw.
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Change the water every 30 minutes. Drain water and refill with fresh cold water. This regulates temperature.
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If the turkey cannot be fully submerged, rotate it every 30 minutes so all areas are chilled properly.
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Cook the turkey immediately after thawing to prevent bacterial growth. Do not refreeze.
As you can see, water thawing requires vigilance to keep temperatures regulated. While tempting to let soak overnight, uncontrolled temperatures could enter the danger zone above 40°F where bacteria multiply quickly.
For food safety, follow the 30 minutes per pound guideline, changing water every half hour. This will fully thaw a frozen turkey in the shortest safe timeframe.
Tips for Water Thawing Turkey
Here are some additional tips for successfully and safely thawing a turkey in cold water:
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Thaw turkey breast side down in the water, which thaws the densest part first.
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Use a large enough container to fully submerge the bird. This may be a clean sink, bucket or cooler.
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Add some ice to the water to regulate temperature and keep it cold throughout thawing.
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Turn on the faucet to a slow steady drip to maintain cold temperatures.
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To speed up thawing larger birds, use cold water flows like in a stream or shower. Never use hot water.
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Check the package. Some turkeys recommend different thawing times, so follow package instructions.
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A thawed turkey can refrigerate for 1-2 days before roasting, giving flexibility if thawing finishes early.
Thawing Just Turkey Breasts
The guidelines are similar for thawing just turkey breasts versus a whole bird. Allow 30 minutes per pound, submerged in cold water. Change the water every 30 minutes. Cook immediately after thawing.
Since boneless turkey breasts are thinner than a whole turkey, they may thaw faster. Start checking early and often to monitor doneness and prevent overthawing.
For food safety, do not thaw breasts or any turkey at room temperature or in hot water. Follow the cold water method and cooking guidelines.
Thawing Times for Small Turkeys or Pieces
For thawed ground turkey, pieces, tenders or smaller birds:
- 8-12 pound turkey (about the size of a chicken): 4 hours thawing time
- 4-8 pounds turkey: 2 hours thawing time
- Turkey breast fillets: 1 hour per pound
- Ground turkey: 1-2 hours thawing time
The thinner the cut of turkey, the less thawing time needed. But continue changing water every 30 minutes for food safety.
Make Turkey Thawing Safe and Easy
While water thawing requires hands-on monitoring of time and temperature, following best practices ensures your turkey thaws quickly and safely.
Remember to keep turkeys chilled before thawing, change water every 30 minutes, and cook immediately after defrosting. Never leave at room temperature or re-freeze after thawing.
With proper planning and preparation, your holiday turkey will thaw perfectly for a delicious meal the whole family can enjoy. Just follow food safety guidelines for whichever thawing method works best for your schedule and bird size.
Call Our Hotline For help with meat, poultry, and egg products, call the toll-free USDA Meat and Poultry Hotline:
Turkeys must be kept at a safe temperature during “the big thaw.” While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again.
Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer. Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored.
A package of frozen meat or poultry left thawing on the counter more than 2 hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the “Danger Zone” between 40 and 140 °F — at a temperature where foodborne bacteria multiply rapidly.
There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.
When thawing a turkey in the refrigerator:
- Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below.
- Place the turkey in a container to prevent the juices from dripping on other foods.
Whole turkey:
- 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
A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.
Allow about 30 minutes per pound.
First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product.
Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.
- 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
A turkey thawed by the cold water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.
Follow the microwave oven manufacturers instruction when defrosting a turkey. Plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldnt have been destroyed.
A turkey thawed in the microwave must be cooked immediately.