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Raw turkey on a wire basket over a baking sheet.
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5 from 2 votes

Thawing a Turkey

🦃 Quickly and safely defrost your frozen turkey in time for Thanksgiving! Learn the best methods for a hassle-free Thanksgiving dinner and ensure your bird is ready for the oven, smoker or grill. 🍗
Prep Time4 days
Total Time4 days
Course: Main Course
Cuisine: American
Servings: 1
Calories: 5449kcal
Author: Kita Roberts

Ingredients

  • 12-15 lbs turkey

Instructions

HOW TO THAW A TURKEY IN THE REFRIGERATOR

  • Preparation – Place your turkey on a rimmed baking sheet, breast side up. Make sure you leave the turkey in the original packaging to contain the turkey juices.
  • Placement – Put the turkey at the bottom of your fridge so it doesn’t get in the way of your other food items.
  • Timing – Allow enough time for the turkey to thaw slowly. As a general guideline, you’ll need approximately 24 hours of thawing time for every 4-5 pounds of turkey. For instance, a 12-pound turkey will take around 2-3 days to thaw completely in the refrigerator.
  • Temperature – Make sure your refrigerator is set at 40 degrees F or below. This low temperature prevents the growth of harmful bacteria while allowing the turkey to thaw at a safe pace.
  • Check Progress – Check your turkey every so often and dump any juices that have accumulated on the baking sheet. We don’t want the turkey sitting in a pool of liquid as this can promote bacterial growth.

HOW TO THAW A TURKEY IN COLD WATER

  • Preparation – Keep the turkey in its original packaging breast side down and place it in the sink or a large container big enough to submerge the frozen bird.
  • Timing – Cold water thawing is faster than refrigerator thawing, taking about 30 minutes per pound. So, for example, a 12-pound bird would take approximately 6 hours to thaw using this method.
  • Temperature – Every 30 minutes, replace the water with fresh, cold tap water. This constant circulation of cold water helps speed up the thawing process and keeps the turkey safe from harmful bacteria that can grow in warmer temperatures.

Notes

Now that you have a defrosted turkey, it's time to learn how to cook a turkey in the oven. 
Tips for your workspace: 
  • Clean Your Workspace: First, make sure your workspace is nice and clean. You’ll be using your sink or a container, so give them a good wash with hot, soapy water. After that, use a mixture of one tablespoon of unscented liquid chlorine bleach in a gallon of water to sanitize the surfaces. This helps keep things germ-free.
  • Pick the Right Spot: Choose a sink or container that’s big enough for your turkey to fit in comfortably. You don’t want it spilling over the edges.
  • Double-Bag It: If you’re using a plastic bag to hold the turkey, use two. This helps prevent any leaks and ensures that the turkey stays dry during thawing.
  • Check the Temperature: Keep your workspace at a cool room temperature. A warm kitchen can make bacteria grow faster, so a cooler room is better for food safety.
  • Tools You’ll Need: Have a food thermometer handy. You’ll use it to check the water temperature while your turkey thaws. We also recommend a thermometer for your fridge or cooler if you are using one. You’ll also need clean towels or paper towels for wiping your hands and cleaning up any spills.
  • Plan Your Timing: Before you start thawing, think about how long it will take. Cold water thawing takes a few hours, so make sure you’ve got enough time to finish the process and cook the turkey as soon as it’s thawed.
More helpful turkey guides: 

Nutrition

Serving: -36g | Calories: 5449kcal | Protein: 836g | Fat: 218g | Saturated Fat: 56g | Polyunsaturated Fat: 57g | Monounsaturated Fat: 71g | Trans Fat: 2g | Cholesterol: 2783mg | Sodium: 4328mg | Potassium: 8657mg | Sugar: 2g | Vitamin A: 2164IU | Calcium: 425mg | Iron: 33mg