Thanksgiving is right around the corner, and if you’re hosting this year’s festivities, your prep plan is just as important as the feast.
The main event of the dinner table for most families is, of course, the turkey. That’s why it’s important to make sure to allow your bird enough time to thaw before the big day.
How long does it take to thaw a turkey?
The time to start “the big thaw” depends on its weight and how you choose to thaw it.
According to the U.S. Department of Agriculture, there are three safe ways to thaw food: in the refrigerator, in cold water or in the microwave.
In the refrigerator
This is the safest and most reliable way to thaw a turkey. Place your frozen turkey in the refrigerator, allowing 24 hours for every 4-5 pounds of turkey. Here’s a quick guide:
- 4-12 lbs: 1-3 days, or around Monday, Nov. 25
- 12-16 lbs: 3 to 4 days, or around Sunday, Nov. 24
- 16-20 lbs: 4 to 5 days, or around Saturday, Nov. 23
- 20-24 lbs: 5 to 6 days, or around Friday, Nov. 22
Make sure to thaw your turkey in its original packaging on a tray to catch any drippings and prevent cross-contamination. A thawed turkey can remain in the refrigerator for up to two days before cooking or refreezing.
In cold water
If you’re short on time, the cold-water method is faster but requires more attention. You should make sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to keep it from absorbing water.
Submerge the turkey in cold water, changing the water every 30 minutes. Allow 30 minutes per pound for thawing:
- 4-12 lbs: 2-6 hours
- 12-16 lbs: 6-8 hours
- 16-20 lbs: 8-10 hours
- 20-24 lbs: 10-12 hours
Cook the turkey immediately after thawing if you use this method.
In the microwave
The USDA recommends you check your microwave’s manual for specific instructions based on turkey size. Be prepared to cook the turkey immediately after thawing since parts of the bird may begin to cook during the defrosting process.
Improperly thawing a turkey can increase the risk of foodborne illness. You should never thaw a turkey on the countertop or in warm water. This allows the outer layer of the turkey to reach temperatures where bacteria can rapidly multiply, according to the USDA.
