You should pull your turkey out of the freezer and place it in the refrigerator several days before you plan to cook, depending on its weight. The general rule is to allow one day of thawing in the fridge for every 4–5 pounds (about 2 kg) of turkey. For example, a 16-pound turkey will take about 4 days to fully thaw in the fridge. If your turkey is larger, such as 20–24 pounds, it might take 5–6 days to thaw completely.

Quick Thawing Reference

• 4–12 pounds: 1–3 days
• 12–16 pounds: 3–4 days
• 16–20 pounds: 4–5 days
• 20–24 pounds: 5–6 days

Tips for Safe Thawing

• Always thaw your turkey in the refrigerator, never at room temperature, to prevent bacterial growth.

• If short on time, you can thaw the turkey in cold water (in its original packaging), changing the water every 30 minutes, allowing 30 minutes per pound. However, refrigerator thawing is considered safest.

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

Plan ahead and start thawing a few days before you need to cook to ensure your turkey is ready in time.