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Short answer: turkey thawing times in the refrigerator run about 24 hours for every 4 to 5 pounds, with the fridge at 40°F or below. In cold water, allow about 30 minutes per pound and change the water every 30 minutes. Whichever way you thaw, cook the turkey until it reaches 165°F in the thickest part of the breast, the innermost part of the thigh and the wing. These are the USDA’s recommendations, as summarized by Fox 13 Seattle.
Turkey thawing times by method
| Method | Turkey size | Time |
|---|---|---|
| Refrigerator | 4 to 12 pounds | 1 to 3 days |
| Refrigerator | 16 to 20 pounds | 4 to 5 days |
| Cold water | 4 to 12 pounds | 2 to 6 hours |
| Cold water | 20 to 24 pounds | 10 to 12 hours |
| Microwave | Any | Follow your microwave manual; cook immediately |
Source: USDA guidance as summarized by Fox 13 Seattle. Date checked: Oct. 30, 2026. For questions, the USDA Meat and Poultry Hotline is 1-888-MPHotline.
When to start for Thanksgiving
Thanksgiving falls on Thursday, Nov. 26 this year. For a 16- to 20-pound turkey thawed in the refrigerator, that means moving it from the freezer four to five days earlier, which is Saturday, Nov. 21 at the latest. A smaller bird of 4 to 12 pounds needs one to three days. A turkey that has fully thawed in the refrigerator can wait one to two days before cooking, which gives a little room for plans to change.
The cold-water method
Keep the turkey in a leak-proof bag, submerge it in cold water and change the water every 30 minutes. A 4- to 12-pound bird takes 2 to 6 hours and a 20- to 24-pound bird takes 10 to 12 hours. Cook right after thawing this way. The microwave method also calls for cooking immediately, because parts of the turkey may start to cook.
Cooking and temperature
Set the oven to at least 325°F and check with a food thermometer. For roasting at 325°F, an unstuffed 12- to 14-pound turkey takes 3 to 3¾ hours and a 20- to 24-pound turkey takes 4½ to 5 hours. A stuffed 12- to 14-pound bird takes 3½ to 4 hours, and a stuffed 20- to 24-pound bird takes 4¾ to 5¼ hours. Cooking stuffing inside the bird is not recommended, and if you do stuff the turkey, the stuffing must also reach 165°F.
Leftovers
Keep food out of the 40°F to 140°F range, where bacteria grow quickly. Refrigerate leftovers within two hours of cooking, use them within 3 to 4 days or freeze them for up to six months, and reheat them to 165°F.
Plan the rest of the meal
If the grocery bill is part of your planning, our look at Thanksgiving dinner costs shows what a meal for ten cost last year and how to spend less. If you are shipping gifts or ordering for the weekend, check holiday shipping deadlines.
Common mistakes
The two most common are starting the thaw too late and leaving the turkey on the counter. The thawing methods above all keep the bird out of the 40°F to 140°F zone for as long as possible, which is the reason to avoid the counter.
Editor’s take
Do this first: weigh the turkey and count back from Nov. 26. If the date for the refrigerator has already passed, the cold-water method is the fallback, and it needs only a few hours, a sink and a timer.
