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

Fridge thawing (best and safest)

In a refrigerator set to about 40°F/4°C, allow roughly 24 hours for every 4–5 pounds of turkey. Once fully thawed, the turkey can safely sit in the fridge for another 1–2 days before cooking.

Approximate fridge schedule:

• 4–12 lb turkey: start 1–3 days before cooking.

• 12–16 lb: start 3–4 days before.

• 16–20 lb: start 4–5 days before.

• 20–24 lb: start 5–6 days before.

Cold water thawing (faster option)

If you are short on time, you can keep the turkey in its wrapper and submerge it in cold water, changing the water every 30 minutes. For this method, allow about 30 minutes per pound and cook the turkey immediately after it is thawed.

If it is still frozen day-of

A turkey can be cooked from frozen; it will just take about 50% longer than usual, and you must still cook to an internal temperature of 165°F in the thickest parts.