Your turkey is fully thawed when the meat feels soft all over, the legs and wings move freely, and there are no hard or icy spots left inside the cavity or in the thickest parts of the breast and thighs.

Quick checks

• Time check: In the fridge, allow about 24 hours of thawing for every 4–5 pounds of turkey (for example, a 16‑pound turkey needs about 4 days in the fridge). In cold water, allow about 30 minutes per pound, changing the water every 30 minutes.

• Touch test: After removing packaging and giblets, press on the breast and thighs; they should feel pliable, not solid or rock‑hard anywhere.

• Wiggle test: Try moving the legs and wings; they should wiggle easily and not be stiff or stuck in place.

• Cavity check: Reach into the main cavity and around the breastbone; it should not feel icy or frozen at all, and there should not be a block of ice in the center.

• Thermometer check: If you have a probe thermometer, insert it into the thickest part of the breast or thigh; a fully thawed turkey will usually read just above freezing, around 35–40°F (1–4°C) in the fridge before cooking.

If some spots are still hard or icy, keep thawing using a safe method (fridge or cold water) and recheck periodically; you can still cook a slightly icy turkey, but it will take longer to roast, so always rely on a food thermometer to ensure it reaches 165°F in the thickest parts before serving.