In the fridge: about 24 hours for every 4 to 5 pounds. Keep the fridge at 40 F or below. A 14 lb turkey needs 4 days. A 20 lb turkey needs 5 days. In cold water: 30 minutes per pound.
| Turkey weight | In the fridge | In cold water |
|---|---|---|
| 4 to 12 lb | 1 to 3 days | 2 to 6 hours |
| 12 to 16 lb | 3 to 4 days | 6 to 8 hours |
| 16 to 20 lb | 4 to 5 days | 8 to 10 hours |
| 20 to 24 lb | 5 to 6 days | 10 to 12 hours |
These times come from the USDA Food Safety and Inspection Service. They match the table on our homepage.
The fridge is hands-off. Put the turkey on a tray, breast up. Leave it in its wrapper. Give it the full time in the table.
Cold water is faster. Seal the bird in a leak-proof plastic bag. Submerge it in cold tap water. Change the water every 30 minutes. Cook it right after it thaws. Full steps: thawing a turkey in cold water.
USDA's third safe way is the microwave: follow your oven manual for size and timing, and cook the turkey right after it thaws. Never thaw a turkey on the counter. The outside warms up hours before the inside thaws. Bacteria grow in that warm layer.
Cooking on Thanksgiving, Thursday, November 26? Here is the exact date to move your turkey to the fridge, by weight.
Once the turkey is thawed, it keeps 1 to 2 days in the fridge before you cook it.
Tell the calculator your weight and dinner time. Get your buy, thaw, brine, and roast dates. Or ask in your own words: "14 lb frozen turkey, dinner Thursday."