Thaw a turkey in the fridge at 4C (40F), allowing 24 hours for every 2-2.5 kg (4-5 lb) of bird — so a 5.5 kg (12 lb) turkey needs 3 full days. In a hurry, submerge it breast-down in cold water for 30 minutes per lb, changing the water every 30 minutes, and cook it immediately afterwards. Either way, the turkey is only done when a thermometer in the thickest part of the thigh reads 74C (165F).
Every year somebody rings their mother on the Tuesday before Thanksgiving with a rock-solid turkey and a sinking feeling. So let us say it plainly, love: the fridge takes days, not hours. Below are the thawing times by weight (defrosting, same job, same numbers), the cold-water rescue for late starters, and what to do if the big morning arrives and the middle of the bird is still ice. Whatever route you take, the finish line never moves — 74C (165F) on a probe thermometer in the thickest part of the thigh.
| Turkey weight | In the fridge (4C / 40F) | In cold water (30 min per lb) |
|---|---|---|
| 1.8-5.5 kg (4-12 lb) | 1-3 days | 2-6 hours |
| 5.5-7 kg (12-16 lb) | 3-4 days | 6-8 hours |
| 7-9 kg (16-20 lb) | 4-5 days | 8-10 hours |
| 9-11 kg (20-24 lb) | 5-6 days | 10-12 hours |
The Fridge Method: Count Back Three Days
The fridge is the safe, set-and-forget way, and it needs no minding — only planning. Allow 24 hours for every 2-2.5 kg (4-5 lb) of turkey, with the fridge at 4C (40F) or below. That means a 5.5 kg (12 lb) bird takes 3 full days — not "a day or so". If dinner is Thursday, that turkey goes into the fridge on Monday morning. Bigger birds need longer still: a 9 kg (20 lb) turkey wants 4-5 days. Leave it in its wrapper, sit it on a rimmed tray to catch the drips, and put it on the bottom shelf so nothing raw drips onto the butter or the trifle. Once thawed, it keeps happily in the fridge another 1-2 days before cooking, so starting early costs you nothing. Starting late costs you the cold-water method below.
The Cold-Water Method: 30 Minutes Per Pound
Started late? Cold water thaws a turkey in hours rather than days, but it needs tending. Leave the bird sealed in its original airtight wrapper (or a leakproof bag), sink it breast-side down in cold tap water, and change the water every 30 minutes so it stays properly cold. Allow 30 minutes per lb: a 5.5 kg (12 lb) turkey takes about 6 hours, a 7 kg (16 lb) bird about 8. Two rules are non-negotiable. The water must be cold — warm water pushes the outside of the bird into the danger zone while the middle is still ice. And the turkey must go straight into the oven the moment it is thawed. No resting overnight, no changing your mind. Cook it immediately.
Never Thaw a Turkey on the Counter
Granny said it and the USDA agrees: never on the counter, never in the garage, never in the boot of the car. A turkey at room temperature thaws from the outside in. The skin and outer flesh sit in the danger zone — 4-60C (40-140F) — for hours while the centre is still frozen solid, and bacteria multiply merrily in that outer layer the whole while. The 2-hour rule applies to raw poultry as it does to everything else: more than 2 hours between those temperatures and the bird is not safe, however crisp you roast it. The fridge and the cold-water bath are the only two thawing methods worth your trust. (The microwave will manage it on its defrost-by-weight setting, and then the bird must be cooked immediately — but a whole turkey rarely fits.)
It Is Thursday Morning and the Bird Is Still Frozen
Take a breath. You have two honest ways out. If it is partly thawed, finish it in the cold-water bath — 30 minutes per lb, water changed every 30 minutes, then straight into the oven. If it is frozen solid, cook it from frozen: the USDA confirms a frozen turkey is perfectly safe cooked in the oven, and it simply takes about half as long again as a thawed bird — call it 4½ hours for a 5.5 kg (12 lb) turkey at 165C (325F). Ease the giblet bag out with tongs partway through, once the cavity loosens. Do not stuff it, do not deep-fry it, and do not smoke it from frozen. And keep the thermometer to hand: frozen start or not, it is done at 74C (165F) in the thickest part of the thigh.
Once It Is Thawed: Roasting Times at a Glance
So you are not caught out twice: an unstuffed turkey roasts at 165C (325F) for about 2¾-3 hours at 8-12 lb, 3-3¾ hours at 12-14 lb, 3¾-4¼ hours at 14-18 lb, 4¼-4½ hours at 18-20 lb, and 4½-5 hours at 20-24 lb. A bone-in breast (4-8 lb) wants 1½-3¼ hours. A stuffed bird takes longer, and the stuffing itself must also reach 74C (165F). Remember the clock only tells you when to start checking. The turkey is done when a probe thermometer in the thickest part of the thigh — not touching bone — reads 74C (165F); for a breast or crown, check the thickest part of the breast. When times and temperatures disagree, temperature wins. It always does.
Questions we get asked
How long does it take to thaw a 20 lb turkey?
In the fridge at 4C (40F), a 9 kg (20 lb) turkey needs 4-5 days — into the fridge on Sunday for a Thursday dinner. In cold water changed every 30 minutes, allow 30 minutes per lb: about 10 hours, then cook it immediately.
Can you thaw a turkey on the counter overnight?
No. The outside of the bird spends hours in the danger zone of 4-60C (40-140F) while the middle is still frozen, and bacteria multiply in that outer layer the whole time. Thaw in the fridge or in cold water — never at room temperature.
How long can a thawed turkey stay in the fridge before cooking?
A turkey thawed in the fridge keeps another 1-2 days at 4C (40F) before it must be cooked, so it is fine to get ahead of yourself. A turkey thawed in cold water gets no grace at all — it must go straight into the oven.
Can you refreeze a turkey after it has thawed?
If it thawed in the fridge, yes — it is safe to refreeze, though the texture suffers a little for it. If it thawed in cold water or the microwave, it must be cooked first; refreeze it after cooking, not before.
Is it safe to cook a turkey from frozen?
Yes, in the oven. The USDA confirms a frozen turkey cooks safely; allow about half as long again as the usual roasting time, and never stuff, deep-fry, or smoke a frozen bird. It is done when the thickest part of the thigh reads 74C (165F).
How long to defrost a turkey in cold water?
Allow 30 minutes per lb, with the bird sealed in its wrapper, fully submerged, and the cold water changed every 30 minutes. A 5.5 kg (12 lb) turkey takes about 6 hours; a 24 lb bird about 12. Cook it the moment it is thawed.