For the vast bulk of us, the turkey we bring to the holiday table will begin off frozen. And good golly, is that turkey frozen solid. Here’s how to make certain your turkey is thawed right on schedule for her holiday meal.

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Letting her turkey thaw in the frozen fridge is by far the safest and easiest method, however it bring away the longest. Every you have to do is placed the turkey in a pan to catch any drips and leave it in the fridge for a few days — it’s totally hands-off. Allow around 24 hours for every 5 pounds that turkey. Refer to the defrosting time in the instructions, below. I prefer to tack on an extra day just in situation the turkey takes longer to thaw 보다 expected.

If you’re planning come brine your turkey, one of two people in a brine solution or through a dry-brine, you have the right to start this while it’s still partly frozen. Also, it’s good to save a fully thawed turkey in the refrigerator for up to two days, therefore you have a little wiggle room if you want to start thawing your turkey early.



If you’re running quick on time, you have the right to speed up the thawing procedure with the cold water method: just submerg the frozen turkey, quiet in the packaging, in cold tap water. Change the end the water every 30 minutes, and also estimate about 30 minutes for every pound of turkey.

You have the right to use this quick-thawing an approach in mix with the refrigerator method if you realize her turkey is still partly frozen ~ above Thanksgiving or Christmas morning. Check the turkey every time you change the water to gauge how thawing is comes along; once thawed, the chest meat will certainly feel soft and springy, the legs will move quickly in the sockets, and also the internal should no longer have actually ice crystals.

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If your guests are due to arrive in a few hours and also your turkey is quiet frozen solid, don’t try to rush things through thawing her turkey in warmth water, leaving the on the counter, blow it with a hair dryer, or any other shortcuts. Every one of these methods put the turkey within the “danger zone” that 40°F to 140°F for much longer than is safe, and also your hazard of food poisoning rises drastically.

Don’t panic! It’s actually fully safe to chef a frozen, or partly frozen turkey. Roast it in ~ 325°F and also increase the cooking time by about 50 percent if completely frozen, or around 25 percent if partly frozen. This works due to the fact that the warm of the stove keeps the turkey out of the peril zone; as the turkey thaws, it additionally starts come cook. Eliminate the giblets as quickly as they room thawed sufficient to perform so, and season the turkey with salt, pepper, and also other flavors halfway with cooking. The turkey is done as soon as it registers at the very least 165°F in all areas.