The safest ways to thaw a turkey are in the refrigerator (slow but easy) or in cold water (faster but more hands-on). Both methods keep the turkey out of the “danger zone” where bacteria grow quickly.

Fridge method (easiest)

• Keep the turkey in its original packaging, breast side up, on a tray to catch any juices.

• Allow about 24 hours of fridge time for every 4–5 pounds of turkey (for example, a 12‑pound turkey needs about 3 days).

• Once thawed, it can stay refrigerated for 1–2 days before cooking.

Cold water method (faster)

• Leave the turkey sealed in its packaging and fully submerge it breast side down in cold tap water (sink, cooler, or clean tub).

• Change the cold water every 30 minutes and allow about 30 minutes per pound (a 12‑pound turkey takes about 6 hours).

• Cook the turkey immediately after it finishes thawing; do not refrigerate for later or refreeze.

Microwave method (last resort)

• Only use this if the turkey fits; check your microwave manual for size, minutes per pound, and power level.

• Remove all wrapping, place the turkey in a microwave‑safe dish, use the defrost setting, and rotate/flip it a few times.

• Cook the turkey right away after microwave thawing; it is not safe to hold or refreeze.