Defrost a turkey either slowly in the fridge (safest) or more quickly in cold water or the microwave, always keeping it at a safe, cold temperature and cooking it as soon as it is fully thawed if you used a faster method.

Fridge method (safest)

• Keep the turkey in its original wrapping, place it breast side up in a tray to catch drips, and put it on the bottom shelf of the fridge at about 4°C/40°F.

• Allow roughly 24 hours in the fridge for every 4–5 pounds (about 2 kg) of turkey, and once thawed you can keep it in the fridge for 1–2 days before cooking.

Cold water method (faster)

• Leave the turkey in its sealed packaging and fully submerge it breast side down in a sink, bucket, or cooler filled with cold tap water.

• Change the water every 30 minutes, allow about 30 minutes per pound (about 0.5 kg), and cook the turkey immediately after it is completely thawed.

Microwave method (quickest)

• Make sure the turkey fits in the microwave, remove all packaging, metal clips, and the giblet bag, and place it breast side up in a microwave‑safe dish.

• Use the defrost setting following your microwave’s manual (often short bursts with turning/rotating), check that there are no frozen spots, and cook the turkey right away after thawing because parts may start to warm.

How to tell it’s fully thawed

• The legs and wings should move freely, the breast and cavity should feel soft with no hard ice, and there should be no visible ice crystals inside.

• For extra assurance, you can use a thermometer in the thickest part of the breast or thigh; if it is still below about 1°C/34°F and rock hard, it needs more time to thaw.

Food safety tips

• Never thaw a turkey at room temperature on the counter, as this lets the outside sit in the “danger zone” where bacteria grow quickly.

• Keep raw turkey and its juices away from other foods, wash hands and surfaces well after handling, and never refreeze raw turkey once it has fully thawed.