The Ultimate Guide to Thawing a Frozen Turkey

For many people, a juicy roasted turkey is the centerpiece of holiday meals like Thanksgiving and Christmas. If you plan to serve turkey, chances are you have a frozen one waiting in the freezer. Thawing your turkey properly ensures it cooks evenly and safely. Follow this complete guide to learn when to remove your turkey from the freezer and the best methods for thawing.

How Far in Advance to Thaw a Frozen Turkey

It’s crucial to allow enough time for thawing before cooking your turkey Here are some general timelines to follow

• Refrigerator thawing: Allow 24 hours for every 4-5 pounds of turkey weight. So a 16 pound turkey will need about 4 days to thaw.

• Cold water thawing: Allow 30 minutes per pound. A 16 pound turkey will thaw in 8 hours.

• Thawing in the sink: Estimate 4-5 hours per pound if the water is changed every 30 minutes. A 16 pound turkey could thaw in 16-20 hours.

• Quick thaw method: Estimate 3-5 minutes per pound in an air-tight bag submerged in cold water. A 16 pound turkey may thaw in 48-80 minutes.

• Thawing in a cooler: Allow 7-8 hours per pound if ice water is replenished periodically. A 16 pound turkey may take 112-128 hours this way.

As a general guideline, you should move your frozen turkey from the freezer to the fridge 6-7 days before you plan to cook it. This accounts for both thawing time and the safe 4 days turkeys can be kept thawed in the fridge.

So for example, if cooking your Thanksgiving turkey on Thursday, transfer it to the fridge the Friday before. For Christmas dinner, move the turkey to the fridge 8 days in advance, by the 17th. Adjust as needed if your turkey is smaller or larger.

Thawing Turkey in the Refrigerator

Refrigerator thawing is the safest method recommended by the USDA. It thaws the turkey gradually at a constant cold temperature below 40°F. To thaw in the fridge:

• Place the frozen turkey on a tray or pan to catch any drips as it thaws.

• Allow 24 hours of fridge thawing for every 4-5 pounds of turkey weight.

• Keep the turkey in its original airtight packaging. This prevents cross-contamination.

• Put the turkey on a low shelf to avoid raw juices dripping on other food.

• Once thawed, the turkey is safe in the fridge for 1-2 days before roasting.

• Cook within 4 days for optimal flavor and texture.

The fridge method requires no work aside from moving the turkey over ahead of time. The main downside is it takes longer, so plan anywhere from 2 days to a full week depending on your turkey’s size.

Quick Thawing a Turkey in Cold Water

For quicker thawing, you can submerge your turkey in a sink or tub filled with cold water. Follow these tips:

• Place the turkey in a leak-proof plastic bag before submerging. This prevents cross-contamination and keeps the skin dry.

• Use cold water between 34-40°F. Add ice as needed to maintain this temperature.

• Expect about 30 minutes of thawing time per pound of turkey weight.

• Change the water every 30 minutes until the turkey is pliable when pressed.

• Cook the turkey immediately after thawing by this method. Don’t refreeze.

The benefit of cold water thawing is speed, taking only hours instead of days. But it requires vigilance to keep the water cold and food safe. Only thaw smaller turkeys fully submerged.

Thawing in the Sink

For a 16-20 pound turkey, you can also thaw in a sink with a steady stream of cold water:

• Place the turkey in its packaging or a leak-proof bag in the sink.

• Run cold water over the turkey at a moderate stream. About 40°F water is ideal.

• Rotate the turkey occasionally so all areas are exposed to the water.

• Check it periodically by pressing to see if it has thawed.

• Once pliable, cease the water and cook immediately.

This allows you to thaw a turkey in 4-8 hours typically. But it uses more water and you need to monitor it on and off. Never leave water running unattended.

Quick Thawing Method

For a fast thaw in 2 hours or less when you’re in a pinch, try this quick method:

• Place the frozen turkey in a watertight plastic bag.

• Submerge the bagged turkey in a tub or sink of cold 40°F water.

• Allow 3-5 minutes per pound of turkey weight.

• Change the water every 30 minutes so it stays cold.

• Cook the turkey immediately after thawing by this method.

While quick, this method can increase risks of bacterial growth on the surface of the turkey. Only use it if absolutely needed.

Thawing Turkey in a Cooler

For whole turkeys larger than 20 pounds, you can thaw in a cooler instead:

• Place the turkey in its packaging inside a clean cooler.

• Cover the turkey completely with cold water, around 40°F.

• Add ice to maintain this cold temperature.

• Expect roughly 7-8 hours per pound of turkey weight.

• Drain and replenish the ice water every few hours.

• Cook turkey immediately after it thaws.

This mimics refrigerator thawing but accommodates very large birds. You’ll need a large, clean cooler and plenty of ice on hand.

Important Safety Tips for Thawing

Keep these food safety guidelines in mind when thawing:

• Never thaw on the counter or in hot water, which allows bacterial growth.

• Cook thawed turkey within 1-2 days for optimal freshness and flavor.

• Don’t refreeze thawed turkey. Cook it or discard if you change plans.

• Avoid thawing in garage or basement refrigerators if temperatures fluctuate.

• Wash hands, utensils, sinks, and surfaces thoroughly after contact with raw turkey.

• Never purchase pre-frozen, heat-and-serve turkey entrées to thaw and serve later. Only thaw turkey you freeze yourself.

• Don’t rinse raw turkey before cooking, which can spread bacteria.

Following safe handling and thawing methods helps protect you and your guests from potential foodborne illness.

Frequently Asked Questions About Turkey Thawing

Get answers to common questions people have about thawing frozen turkeys:

How can you tell if turkey is thawed?
Check that the meat is soft and pliable when pressed and that ice crystals have disappeared from the cavity. The thickness should feel uniformly soft.

Can you thaw a turkey at room temperature?
Never thaw turkey at room temperature or in hot water. This puts it in the danger zone between 40-140°F prime for bacteria growth. Always use cold methods.

Should you thaw a turkey breast side up or down?
For refrigerator thawing, thaw breast side up on a tray. For cold water thawing, do it breast side down with the turkey fully submerged.

Can you thaw a turkey in the garage?
Only if the garage maintains a temperature around 40°F. The temperature should not fluctuate into unsafe bacterial growth zones.

Is it faster to thaw a turkey in the fridge or freezer?
Thawing in the refrigerator takes longer but is safer. For quick thawing, use the cold water methods and monitor diligently.

Can thawing be sped up in a microwave?
Microwaves only defrost the outer layer of meat, leaving the inner cavity frozen. Microwaves also begin cooking turkey, so they are not recommended for simple thawing.

How long can a thawed turkey sit in the fridge?
Cook thawed turkey within 1-2 days, but it will last up to 4 days fridge-thawed before significant quality decline.

Can you refreeze a thawed turkey?
Never refreeze a thawed turkey. At most, you can re-freeze it immediately if it is still partially frozen or ice crystals remain. Once fully thawed, cook it.

Proper planning, timing, and using cold thawing methods are key to a delicious holiday turkey. With these thawing guidelines, you can confidence thaw turkeys of any size for meals family and friends will rave about. Just remember to remove that bird from the freezer well in advance!