Start defrosting your turkey about one day for every 4-5 pounds of weight, using the refrigerator method for safety and best results. For example, a 16-pound turkey takes about four days to thaw in the fridge—it’s best to plan ahead and start thawing 4-6 days before you need to cook it.

Refrigerator Thawing Times

• Allow 24 hours for every 2 kilograms (about 4-5 pounds) of turkey.

• For most home fridges (set at 4°C), this means:
  • 4-6 pound turkey: 1 day
  • 8-12 pound turkey: 2-3 days
  • 12-16 pound turkey: 3-4 days
  • 16-20 pound turkey: 4-5 days.

Quick Tips

• Always defrost in the fridge, not at room temperature, to prevent foodborne illness.

• Once thawed, the turkey can safely stay in the refrigerator for another 1-2 days before cooking.

• The safest temperature for thawing is below 10°C (ideally 4°C in a fridge).

How to Check Thawing Progress

• Check for ice crystals in the cavity and pierce the thickest parts to ensure the meat doesn't feel frozen.

• Legs and wings should wiggle freely.

If you need to thaw the turkey faster, you can use the cold water method (30 minutes per pound, changing water every 30 minutes), but cook immediately after thawing.

In summary: check your turkey's weight, count backward one day for every 4-5 pounds, and start the defrosting process in the fridge to ensure it's ready by your cooking date.