Thawing calculator
How long to thaw a turkey or any meat, and when to take it out of the freezer. Based on USDA guidelines.
Thawing time
About 3 to 4 days (96 hours)
USDA: about 24 hours for every 4 to 5 pounds, in a fridge at 40 °F (4 °C) or below.
- Keep it in its wrapping, on a tray or in a container so the juices can't drip onto other food.
- Once thawed, it keeps 1 to 2 more days in the fridge before cooking.
- You can refreeze it without cooking (with some loss of quality).
How to thaw meat safely
According to the USDA, there are three safe ways to thaw meat and poultry: in the refrigerator, in cold water and in the microwave. Never thaw it on the counter, in hot water or outdoors: the outer layer warms up into the "danger zone", between 40 °F (4 °C) and 140 °F (60 °C), where bacteria multiply rapidly, while the center is still frozen. Perishable food shouldn't stay at room temperature for more than two hours.
In the fridge (the safest way)
Plan ahead: a large item like a turkey needs about 24 hours for every 4 to 5 pounds in a fridge set at 40 °F (4 °C) or below. Even a small package, such as a pound of ground meat or boneless chicken breasts, needs a full day. A colder fridge takes longer.
Once thawed, ground meat, stew meat, poultry and seafood keep for another 1 to 2 days before cooking, and beef, pork or lamb roasts, chops and steaks for 3 to 5 days. Meat thawed in the fridge can be refrozen without cooking, although it may lose some quality.
| Turkey weight | In the fridge | In cold water |
|---|---|---|
| 4–12 lb (1.8–5.4 kg) | 1 to 3 days | 2 to 6 hours |
| 12–16 lb (5.4–7.3 kg) | 3 to 4 days | 6 to 8 hours |
| 16–20 lb (7.3–9.1 kg) | 4 to 5 days | 8 to 10 hours |
| 20–24 lb (9.1–10.9 kg) | 5 to 6 days | 10 to 12 hours |
Thanksgiving: when to start thawing the turkey
Thanksgiving 2026 is on Thursday, November 26. Counting 24 hours for every 4 pounds, a 16 lb (7.3 kg) turkey you want to cook that morning should go into the fridge by Sunday, November 22, and a 20 lb (9.1 kg) turkey by Saturday, November 21. If you're late, the cold water method takes hours instead of days.
In cold water (faster)
Put the meat in a leak-proof bag, submerge it in cold tap water and change the water every 30 minutes. A package of about a pound may thaw in an hour or less, a 3 to 4 pound package in 2 to 3 hours, and a whole turkey in about 30 minutes per pound. Cook it immediately after thawing, and cook it before refreezing. For other large cuts, the calculator uses the same 30 minutes per pound as an estimate.
In the microwave
Follow your microwave's instructions and cook the meat immediately afterwards: some parts may start to cook while thawing. Cook it before refreezing.
No time to thaw?
It's safe to cook meat and poultry straight from the freezer. It takes about 50% longer than fully thawed or fresh meat. Either way, check it with a food thermometer: poultry is safe at 165 °F (73.9 °C). See our internal temperature guide.
Frequently asked questions
Sources
- USDA FSIS, The Big Thaw — Safe Defrosting Methods (last updated June 15, 2013).
- USDA FSIS, Turkey Basics: Safe Thawing (last updated October 24, 2023).
- USDA FSIS, Safe Minimum Internal Temperature Chart (last updated April 14, 2025).
Checked on October 19, 2026.