To safely thaw a turkey for Thanksgiving, begin thawing in the refrigerator about one day for every 4 to 5 pounds of turkey. For a typical 12–16 pound turkey, you should start thawing it 3–4 days before Thanksgiving, ideally by the Sunday or Monday before the holiday, to ensure it’s ready to be cooked on Thursday.

Refrigerator Thawing Guidelines

• Place the turkey breast side up, in its unopened wrapper, on a tray on the bottom shelf of the fridge.

• Use the rule of 24 hours for every 4–5 pounds:
  • 5–11 lbs: 2–3 days
  • 12–16 lbs: 3–4 days
  • 17–20 lbs: 4–5 days
• Once thawed, the turkey can remain safely refrigerated for up to two additional days before cooking.

Cold Water Thawing (Faster Option)

• Submerge the turkey (still in its wrapping) in cold water, changing the water every 30 minutes.

• Allow 30 minutes per pound:
  • 12 lbs: 6 hours
  • 16 lbs: 8 hours
• Cook immediately after thawing.

Emergency Method

• If you need to thaw a turkey in the microwave, allow about 6 minutes per pound and cook immediately after.

Safety Tips

• Never thaw a turkey on the counter at room temperature, as this can lead to unsafe bacterial growth.

• Always ensure the interior is thawed (check for ice in the cavity).

Planning ahead ensures a safely thawed turkey and a smooth Thanksgiving dinner preparation.