To safely thaw a turkey, you should move it from the freezer to the refrigerator several days before you plan to cook it. The general guideline is to allow 24 hours in the fridge for every 4 to 5 pounds of turkey.

Recommended Thawing Times

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

For example, if your turkey weighs 16 pounds and you want it fully thawed by Thanksgiving morning, you should put it in the fridge at least 4 days ahead (for a Thursday holiday, start thawing it on Sunday).

Additional Tips

• Thaw the turkey in its original packaging, placed in a pan to catch any drippings.
• If you need to thaw the turkey more quickly, you can use the cold water method: submerge the turkey (still wrapped) in cold water, changing the water every 30 minutes. This method requires about 30 minutes per pound.

• Never thaw a turkey at room temperature, as this can lead to unsafe bacteria growth.

• Once thawed, the turkey should be cooked within 1-2 days and should not be refrozen in its raw state.

These timelines ensure your turkey will be thawed safely and ready for cooking.