You should start thawing a turkey several days before you plan to cook it, depending on its size and thawing method.

Refrigerator Thawing

For the safest and easiest method, thaw your turkey in the refrigerator. Allow one day (24 hours) of thawing time for every 4 to 5 pounds of turkey. For example:

• 12-pound turkey: About 3 days
• 16-pound turkey: About 4 days
• 20-pound turkey: About 5 days

After thawing, the turkey can be kept in the fridge for an additional 1–2 days before cooking.

Cold Water Thawing

If you need to thaw the turkey more quickly, you can use the cold water method. Submerge the turkey (in leak-proof packaging) in cold water and change the water every 30 minutes. Allow 30 minutes per pound:

• 12-pound turkey: About 6 hours
• 16-pound turkey: About 8 hours
• 20-pound turkey: About 10 hours

Always cook the turkey immediately after thawing by this method.

Summary Table: Thawing Times

Turkey Weight| Refrigerator Time| Cold Water Time
---|---|---
4–12 lb| 1–3 days 3| 2–6 hours 3
12–16 lb| 3–4 days 3| 6–8 hours 3
16–20 lb| 4–5 days 3| 8–10 hours 3
20–24 lb| 5–6 days 3| 10–12 hours 3

Starting early ensures your turkey thaws completely and safely before the big meal.