Food Safety Information

United States Department of Agriculture

Food Safety and Inspection Service

www.fsis.usda.gov

Turkey Basics: Safe Thawing

“The Big Thaw”

 Turkeys must be kept at a 

safe temperature during “the big 

thaw.” While frozen, a turkey is 

safe indefinitely. However, as soon 

as it begins to thaw, any bacteria 

that may have been present before 

freezing can begin to grow again.

 A package of frozen meat or 

poultry left thawing on the counter 

more than 2 hours is not at a safe 

temperature. Even though the 

center of the package may still be 

frozen, the outer layer of the food 

is in the “Danger Zone” between 

40 and 140 °F — at a temperature 

where foodborne bacteria multiply 

rapidly.

 There are three safe ways to 

thaw food: in the refrigerator, 

in cold water, and in the 

microwave oven.

Safe Methods for Thawing 

 Immediately after grocery store 

checkout, take the frozen turkey 

home and store it in the freezer.

 Frozen turkeys should not be 

left on the back porch, in the car 

trunk, in the basement, or any 

place else where temperatures 

cannot be constantly monitored.

Refrigerator Thawing

 When thawing a turkey in the 

refrigerator:

• Plan ahead: Allow approxi-

 mately 24 hours for each 4 to 5 

 pounds in a refrigerator set at

 40 °F or below.

• Place the turkey in a container

 to prevent the juices from 

 dripping on other foods.

Refrigerator Thawing Times

Whole turkey:

 4 to 12 pounds.........1 to 3 days

12 to 16 pounds.........3 to 4 days

16 to 20 pounds.........4 to 5 days

20 to 24 pounds.........5 to 6 days

 A thawed turkey can remain 

in the refrigerator for 1 or 2 days 

before cooking. Foods thawed in 

the refrigerator can be refrozen 

without cooking but there may be 

some loss of quality.

 Follow the microwave oven manufacturer’s instruction when defrosting 

a turkey. Plan to cook it immediately after thawing because some areas of 

the food may become warm and begin to cook during microwaving. Holding 

partially cooked food is not recommended because any bacteria present 

wouldn’t have been destroyed.

 A turkey thawed in the microwave must be cooked immediately.

FSIS encourages the reprint and distribution of this publication for food safety 

education purposes. However, USDA symbols or logos may not be used separately to 

imply endorsement of a commercial product or service. 

Microwave Thawing

Year-round Monday through Friday from 10 a.m. 

to 4 p.m. ET (English or Spanish). Recorded food 

safety messages are available 24 hours a day.

Send E-mail questions to MPHotline.fsis@usda.gov.

Cold Water Thawing

 Allow about 30 minutes per 

pound. 

 First be sure the turkey is in a 

leak-proof plastic bag to prevent 

cross-contamination and to prevent 

the turkey from absorbing water, 

resulting in a watery product.

 Submerge the wrapped turkey 

in cold tap water. Change the 

water every 30 minutes until the 

turkey is thawed. Cook the turkey 

immediately after it is thawed. 

Cold Water Thawing Times

 4 to 12 pounds........2 to 6 hours

12 to 16 pounds........6 to 8 hours

16 to 20 pounds.......8 to 10 hours

20 to 24 pounds.....10 to 12 hours

 A turkey thawed by the cold 

water method should be cooked 

immediately. After cooking, meat 

from the turkey can be refrozen.

For automated 

responses via the 

Internet

24 hours a day 

and a live chat during Hotline hours.

Call the USDA Meat & Poultry Hotline AskKaren.gov

1-888-MPHotline (1-888-674-6854)

The USDA is an equal opportunity

 provider and employer.

 Revised September 2011