To thaw a frozen turkey safely, you can use either the refrigerator method, the cold water method, or the microwave (for smaller birds). Each technique ensures your turkey thaws evenly and helps avoid bacterial growth, which can occur if the turkey is left at room temperature.

Refrigerator Thawing

• Place the turkey, still wrapped, in a large pan or tray on the bottom shelf of the refrigerator to catch any drips.

• Allow about 4 to 5 hours per pound of turkey for thawing.
• For example, a 12-pound turkey will take around 3 days, a 16-pound turkey needs 4 days, and a 20-pound bird requires 5 days.

• Once fully thawed, the turkey can safely stay in the fridge for 1–2 days before cooking.

Cold Water Thawing

• Keep the turkey in its original, leak-proof packaging and submerge it in cold water (not warm or hot water).
• Change the water every 30 minutes to keep the turkey cold and speed up thawing.

• Allow approximately 30 minutes per pound. For a 15-pound turkey, count on 7–8 hours; for a 20-pounder, 10–12 hours.

• Cook the turkey immediately after thawing with this method.

Microwave Thawing (for Small Turkeys)

• Remove all outside wrapping and place the turkey on a microwave-safe dish.
• Use manufacturer guidelines to determine minutes per pound and power setting.
• Cook the turkey immediately after thawing and do not refreeze.

Important Reminders

• Never thaw a turkey at room temperature, as this increases the risk of bacterial growth.
• For cold water thawing, some people use large coolers or buckets for very big turkeys.

• After thawing, remove the neck and giblets from inside the cavity, and prepare for cooking or brining as desired.

Use the method that best fits your time schedule and available kitchen space, always prioritizing safety to reduce any foodborne illness risk.