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When the holiday season is upon us, turkey often becomes the centerpiece of many family dinners. However, if you’ve purchased a frozen turkey, one crucial step before you can start seasoning and cooking is to thaw it. Here’s how quickly and safely thaw a turkey so that it’s ready for the oven.

Thawing a turkey must be done with care to prevent the growth of harmful bacteria that can cause foodborne illnesses.

Option One: Refrigerator Thawing

The safest method, and the one we recommend as the primary technique, is to thaw a turkey in the refrigerator. It requires forward planning as it takes some time. The USDA recommends allowing approximately 24 hours for every 5 pounds of turkey. This method is safest because the turkey thaws at a consistent, safe temperature in the refrigerator.

Steps for Refrigerator Thawing

1. Calculate Thawing Time: First, calculate the thawing time based on your turkey’s weight.
2. Prep the Fridge: Make sure your refrigerator is at 40°F or lower. Most refrigerators are sitting around 36 degrees F.
3. Place in a Tray: Put the turkey on a tray, in it’s original packaging, to catch any juices that may leak and place it on the bottom shelf to prevent cross-contamination. Trust us, you don’t want to clean that up because you didn’t use a tray.
4. Time to Thaw: Allow the turkey to sit in the fridge for the required amount of time. For example, a 20-pound turkey will need about 4 to 5 days to thaw completely.

Frozen Turkey Thawing Table for Refrigerator Thawing

Remember to add one additional day for brining when planning our your week.

Turkey Weight	Refrigerator Thawing Days
< 10 pounds	2 days
10 – 14 pounds	3 days
15 – 19 pounds	4 days
20 – 24 pounds	5 days
25 – 29 pounds	6 days

Option Two: Cold Water Thawing for Faster Results

What if you forgot to thaw your turkey in the fridge and you need it asap?!

If you need to thaw your turkey more quickly, cold water thawing is a viable option. This method can thaw your turkey in about 30 minutes per pound, USDA approved method if following the steps precisely.

Steps for Cold Water Thawing

1. Submerge in Water: Keep the turkey in its original packaging and submerge it in cold tap water, using a large stock pot, cooler, or filled in the sink. Make sure to change the water every 30 minutes, with new cold water, to ensure it stays cold (“cold water” means between 35 and 40 degrees F).
2. Monitor the Thawing Process: Continually check the water to ensure it remains cold and change it as needed. A good instant read thermometer like the Thermoworks Thermapen One is a handy tool to have and measure the water temperature.
3. Estimate the Time Appropriately: A 20-pound turkey will take about 10 hours to thaw using this method.

Option Three: Microwave Thawing

Microwave thawing is the fastest method, but not all turkeys can fit into a microwave, and not all microwaves are created equal. Check your microwave’s instruction manual for the size turkey that can be accommodated and the minutes per pound.

While this is still approved by the USDA we do not recommend microwave thawing because it’s a real mess and half the time your turkey won’t fit in there. If you do have to thaw turkey in a microwave you will likely curse the idea that you volunteered to make it and you will never eat turkey again. Maybe.

So Plan Ahead!!!

Steps for Microwave Thawing

1. Remove Packaging: Take off any packaging, especially metal clips or ties!
2. Set the Power Level: Use the defrost setting or set the microwave to 50% power.
3. Rotate Regularly: Rotate the turkey several times during the process to ensure even thawing.
4. Cook Immediately: Cook the turkey immediately after thawing because some areas of the turkey may become warm and begin to cook during microwaving.

Safety + Tips for All Thawing Methods

• Never Thaw at Room Temperature: Thawing a turkey on the counter can lead to bacterial growth in the outer layers of the turkey while the inside remains frozen.
• Cook Thawed Turkey Promptly: Once thawed, the turkey should be cooked immediately. Bacteria can multiply quickly on raw poultry if it is left out.
• Wash Hands and Surfaces: Always wash your hands, utensils, and surfaces after handling raw turkey to prevent cross-contamination.
• Don’t Brine a Frozen Turkey: The brine won’t work if you try to thaw AND brine at the same time. Always brine your turkey AFTER it is fully thawed.

Check out all our tips and tricks in our article about smoking your first turkey. We also have a great guide on getting crispy skin on smoked turkey every time.

Ready for the Oven or Smoker

Once your turkey is thawed, it’s ready to be brined, seasoned, or marinated as you prepare it for roasting, grilling, smoking, or however else you wish to cook it.

Remember, taking the time to thaw your turkey safely is a crucial step in ensuring a delicious and safe meal for everyone at your table.

Enjoy the feast, and happy holidays! For more recipe inspiration check out our round up of our Thanksgiving Recipe Ideas.

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About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

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