Before You Start

• Choose one of the four approved methods: (1) Refrigerator ≤41°F (5°C), (2) Completely submerged under running water ≤70°F (21°C), (3) Microwave followed by immediate cooking, or (4) Thaw as part of cooking (cook from frozen).
• Plan your time: Refrigerator: ~24 hours per 4–5 lb. Cold water: ~30 minutes per lb (see details below).
• Prevent cross-contamination: Place turkey (in original packaging) on a rimmed tray on the lowest shelf; sanitize any sink/area used for cold-water thawing.

Method 1 — Refrigerator Thawing (Preferred)

Requirement: Keep the turkey at or below 41°F (5°C) throughout thawing.

1. Place the wrapped turkey breast-side up on a tray on the lowest refrigerator shelf (≤41°F / 5°C).
2. Allow about 24 hours per 4–5 lb. Examples:
   12 lb → ~3 days; 16 lb → ~4 days; 20 lb → ~5 days.
3. Once fully thawed, you may hold the turkey in the fridge for 1–2 days before cooking.

Method 2 — Cold Running Water Thawing (Faster)

Requirements: Fully submerge the turkey under running water ≤70°F (21°C) with continuous overflow. Prevent any thawed portions from exceeding 41°F (5°C); for raw animal foods, total time above 41°F must not exceed 4 hours (includes thawing + any prep before cooking or re-chilling).

1. Keep packaging on. Place the turkey breast-side down in a clean sink or food-grade container that allows overflow.
2. Run cold water (≤70°F/21°C) into the cavity and around the bird with enough flow to move water over/around it. Do not plug the drain—maintain constant overflow.
3. Estimate ~30 minutes per lb. Rotate the bird to expose all sides.
4. Cook immediately after thawing (or promptly refrigerate ≤41°F/5°C; ensure any time above 41°F stays within the 4-hour cumulative limit).
5. When finished, clean & sanitize the sink and surrounding areas.

Method 3 — Microwave Thawing (Immediate Cooking Required)

Requirement: If thawed in a microwave, the turkey must be cooked immediately in conventional equipment—no holding.

1. Check your microwave manual for weight limits and settings.
2. Remove all packaging and any metal clips.
3. Use the defrost setting, rotating/rearranging as directed until surface ice is gone and the turkey is pliable.
4. Transfer immediately to your oven and cook to a safe final temperature.

Method 4 — Cook Directly From Frozen

The Food Code allows thawing as part of the cooking process.

1. Preheat the oven and place the frozen turkey on a rack in a shallow pan.
2. Plan for roughly 50% more time than for a thawed bird; tent with foil as needed to prevent over-browning.
3. Use a thermometer and cook to 165°F (74°C) in the thickest parts of the breast and thigh and in the innermost wing/joint.

What Not to Do

• No room-temperature thawing (countertop, garage, porch). This places the turkey in the 41–135°F (5–57°C) danger zone.
• No standing-water soaks without overflow/circulation. If not using running water, change the water every 30 minutes and cook immediately.
• No microwave thawing with a delay before cooking—the cook must begin immediately.

After Thawing: Handling & Storage

• Refrigerator-thawed: Keep refrigerated and cook within 1–2 days.
• Cold-water or microwave-thawed: Cook immediately. For cold-water thawing, ensure any time above 41°F (5°C) remains within the 4-hour cumulative limit.
• Stuffing safety: For best safety and quality, cook stuffing separately.

Quick Timing Planner