How Long to Thaw a Turkey (and Cook It Safely)
The short answer: plan on about 24 hours in the refrigerator for every 4 to 5 pounds of turkey, which puts a 20-pound bird at four to five days. Count backward from Thanksgiving dinner and a turkey that is still frozen on Monday morning is already a scheduling problem. This guide follows the CDC’s holiday turkey advice and the FDA’s holiday food safety tips for thawing, cooking, stuffing and leftovers, so the numbers below are theirs, not a rule of thumb.
Thaw in the refrigerator: the slow, safe way
Keep the turkey in its original wrapping, set it in a container, and put it in the refrigerator. The CDC says to allow about 24 hours of thawing for each 4 to 5 pounds. That is simple arithmetic: a 12-pound turkey needs roughly two and a half to three days, and a 20-pound turkey needs four to five days, which matches the FDA’s own example for a bird that size.
A turkey thawed this way is forgiving. The CDC says it can stay in the refrigerator for 1 to 2 days after it has thawed and before you cook it, so finishing a little early costs you nothing.
Thaw times by turkey weight
The University of Nebraska–Lincoln’s Food extension publishes a thawing chart that it attributes to the USDA. Use it to match your bird’s weight to a window.
| Turkey weight | Refrigerator | Cold water |
|---|---|---|
| 4 to 12 pounds | 1 to 3 days | 2 to 6 hours |
| 12 to 16 pounds | 3 to 4 days | 6 to 8 hours |
| 16 to 20 pounds | 4 to 5 days | 8 to 10 hours |
| 20 to 24 pounds | 5 to 6 days | 10 to 12 hours |
The chart’s refrigerator column lines up with the CDC’s 24-hours-per-4-to-5-pounds rule.
Cold-water thawing when you are short on time
Cold water is the quick thaw. Put the turkey in a leakproof plastic bag before it goes in the sink, as the CDC directs. Allow about 30 minutes per pound, and change the water every 30 minutes. A 12-pound turkey works out to about six hours, which is the same as the low end of the chart’s 12 to 16 pound row.
The catch is what happens next. A turkey thawed in cold water must be cooked immediately after thawing, so it cannot go back in the refrigerator for a day or two the way a fridge-thawed bird can. The CDC gives the same cook-immediately rule for the microwave, where you follow the microwave manufacturer’s instructions for thawing.
The one method to rule out is the counter. The CDC says never to thaw a turkey by leaving it out on the counter: when a turkey stays out at room temperature for more than 2 hours, its temperature becomes unsafe even while the center is still frozen.
Can you cook a turkey from frozen?
Yes. University of Nebraska–Lincoln Food, summarizing USDA guidance, says it is safe to cook a turkey from the frozen state, and that the cooking time will be at least 50 percent longer than for a fully thawed turkey. For exact roasting times by weight, use the USDA’s turkey roasting charts rather than a guess, since this page does not reproduce them. Follow USDA guidance for cooking a turkey that is not fully thawed, and let the thermometer decide when the bird is done.
Cook to 165°F, and check in three places
For a completely thawed turkey, the CDC says to set the oven temperature to at least 325°F. The FDA says the turkey is safe when its temperature reaches 165°F. Check the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast. The CDC adds that a pop-up timer does not replace the thermometer: use a food thermometer even if your turkey has one.
Stuffing
The CDC calls a casserole dish the safest place to cook stuffing. If you cook it inside the turkey, put it in just before the bird goes in the oven, and the stuffing needs to reach 165°F too, because germs can survive in stuffing that falls short. The FDA states the same minimum for all stuffing and dressing. When stuffing was cooked in the turkey, the CDC says to wait 20 minutes after taking the bird out of the oven before removing it.
Leftovers
Refrigerate leftovers at 40°F or colder within 2 hours of cooking. If food has been exposed to temperatures above 90°F, such as in a hot car, the window shrinks to 1 hour. Eat cooked turkey and dishes made with it, such as soup or casserole, within 3 to 4 days, and freeze anything you will not finish by then. Reheat all leftovers to at least 165°F before serving.
The home freezer should sit at 0°F or below, which also applies to the raw turkey waiting in it until thaw day.
More for the holiday table
Hosting a crowd takes more than a safe turkey. See Why We Loved These Foodie Gifts in 2025 More Than Tech or Wine for gift ideas, and Outsmart Easter Dinner—Host a Beautiful Feast Without Touching the Stove for a different holiday meal with less time at the stove.
Frequently Asked Questions
How long does it take to thaw a turkey in the fridge?
About 24 hours for each 4 to 5 pounds of turkey, according to the CDC. A 20-pound turkey needs four to five days, per the FDA.
How do I thaw a turkey fast?
Use cold water. The CDC says to allow about 30 minutes of thawing for each pound, to keep the turkey in a leakproof plastic bag, to change the water every 30 minutes, and to cook the turkey immediately after it thaws.
How long do you cook a frozen turkey?
It is safe to cook a turkey from frozen, and the cooking time will be at least 50 percent longer than for a fully thawed turkey, according to University of Nebraska–Lincoln Food, which cites USDA guidance. Check the USDA’s turkey roasting charts for times by weight, and confirm with a food thermometer that the turkey reaches 165°F.
Can I thaw a turkey on the counter?
No. The CDC says never to thaw a turkey by leaving it out on the counter: when a turkey stays out at room temperature for more than 2 hours, its temperature becomes unsafe even while the center is still frozen.
Is it safe to cook stuffing inside the turkey?
It can be done, but the CDC says it is safest to cook stuffing in a casserole dish. If you do stuff the bird, put the stuffing in just before cooking, and make sure the stuffing reaches 165°F, because germs can survive in stuffing that has not.
