How Long to Thaw a Turkey in the Refrigerator
Plan about 24 hours per 4 to 5 pounds to thaw a turkey safely in the refrigerator, with extra time for a large or partly frozen bird.
Quick reference
- Turkey weight: Refrigerator time Allow extra time if needed
- 4–5 lb: About 24 hours Keep wrapped
- 8–10 lb: About 2 days Use a tray
- 12–15 lb: About 3 days Check cavity
- 16–20 lb: About 4 days Plan ahead
The short answer
For a safe refrigerator thaw, allow about 24 hours for every 4 to 5 pounds of turkey. A 12-pound turkey generally needs about 3 days, while a 20-pound turkey may need about 4 to 5 days. Because the center can remain icy after the outside softens, allow an extra day whenever your schedule permits. Keep the refrigerator at 40°F or below, and never thaw a turkey on the counter.
Refrigerator thawing guide
Use the turkey’s package weight to estimate your turkey thawing time refrigerator schedule. These times are practical planning estimates rather than exact guarantees; a tightly packed refrigerator, a thick bird, or a turkey that starts especially hard-frozen can add time.
- 4–5 pounds: about 1 day
- 8–10 pounds: about 2 days
- 12–15 pounds: about 3 days
How to thaw it safely
Leave the turkey in its original packaging and place it breast-side up on a rimmed tray or shallow pan. The tray catches any leaking juices and helps protect other food in the refrigerator. Set the turkey on a low shelf where it will not touch ready-to-eat ingredients. Keep the refrigerator at 40°F or below throughout thawing.
- Do not open the package while thawing.
- Keep the turkey on a tray.
- Allow an extra day for a large bird.
How to tell it is thawed
The turkey is ready when the breast and legs feel pliable, there are no hard ice patches inside the cavity, and the giblets can be removed without force. A small amount of ice is manageable, but if the cavity or thickest areas are still firm, return the turkey to the refrigerator and give it more time. Do not rely only on the outside feeling soft.
After thawing
Once fully thawed, keep the turkey refrigerated until you are ready to prepare it. Remove the packaging, take out the giblets, and pat the skin dry with paper towels before seasoning. Cook the turkey until the thickest portions reach 165°F / 74°C, checking with a food thermometer in the breast and inner thigh. If your cooking day arrives and the turkey is still partly frozen, do not leave it on the counter to speed things up.