--- title: "Turkey Thawing Calculator: When to Start | Dinner Drape" description: "When to start thawing a frozen turkey: 24 hours per 4–5 lb in the fridge or 30 minutes per lb in cold water (USDA), or 10–12 hours per kg (UK FSA)." url: https://dinnerdrape.me/turkey-thawing-calculator/ --- Refrigerator, cold water or microwave, in pounds or kilograms # Turkey thawing calculator A frozen turkey needs about 24 hours in the refrigerator for every 4 to 5 lb, according to USDA FSIS, so a 16 lb turkey takes about four days: for an 11:00 am roast on Thanksgiving, Thursday 26 November 2026, it goes into the refrigerator by Sunday 22 November. In cold water it takes about 30 minutes per pound. In the UK, the Food Standards Agency says to allow about 10 to 12 hours per kilogram in the fridge. ## How long does a turkey take to thaw? USDA FSIS gives two rates for a whole turkey: about 24 hours in the refrigerator for every 4 to 5 lb, and about 30 minutes per pound in cold water. Its tables, with kilograms added: | Turkey weight | Refrigerator, 40 °F (4 °C) or below | Cold water, changed every 30 minutes | | --- | --- | --- | | 4 to 12 lb (1.8 to 5.4 kg) | 1 to 3 days | 2 to 6 hours | | 12 to 16 lb (5.4 to 7.3 kg) | 3 to 4 days | 6 to 8 hours | | 16 to 20 lb (7.3 to 9.1 kg) | 4 to 5 days | 8 to 10 hours | | 20 to 24 lb (9.1 to 10.9 kg) | 5 to 6 days | 10 to 12 hours | The calculator plans with the slower refrigerator rate, 24 hours per 4 lb, which matches the longer end of each row, so the bird is thawed in time even in a cold refrigerator. FSIS notes that food thaws more slowly in a refrigerator set at 35 °F than in one at 40 °F, and that some parts of a refrigerator are colder than others. In the UK, the Food Standards Agency (FSA) and Food Standards Scotland say to check the packaging first and, if there are no instructions, to allow about 10 to 12 hours per kilogram in the fridge. A 5 kg turkey therefore needs 50 to 60 hours, and the FSA says a large 6 to 7 kg turkey could take as much as 4 days. ## Thawing in the refrigerator Keep it in its wrapper on a tray on the bottom shelf, where any drips can’t reach other food. This is the method to plan around, because a turkey thawed in the refrigerator can wait. Keep it in its original wrapper on a tray or in a pan to catch the juices, in a refrigerator at 40 °F (4 °C) or below. The FSA puts the UK figure at 5 °C or below and suggests the bottom shelf in a covered container. Once thawed, FSIS says the turkey can stay in the refrigerator for 1 to 2 days, and that a turkey thawed this way may be refrozen. That is where the calculator’s two start times come from. The **latest** start leaves exactly the thawing time before the turkey goes in. The **earliest** start is the one at which, even if the bird thaws at the quicker 24 hours per 5 lb, it waits no more than 2 days before cooking. Any time between the two works. To check it has thawed, Food Standards Scotland suggests making sure there are no ice crystals in the cavity and pressing the thicker parts with a fork. Take out the neck and the bag of giblets once you can, and cook them separately. ## Thawing in cold water **Cold water only, and cook it straight away.** Seal the turkey in a leak-proof bag, keep it under cold tap water and change the water every 30 minutes until it has thawed. Never use hot water. A turkey thawed in cold water must be cooked immediately; it can’t wait in the refrigerator first. Cold water is the fix for a turkey that should have gone into the refrigerator days ago. At about 30 minutes per pound, a 16 lb bird takes about 8 hours and about 15 changes of water, which is why the calculator often suggests a start before dawn. If that is too early, roast later in the day or plan a refrigerator thaw next time. The FSA advises defrosting turkeys in the fridge, so the UK setting doesn’t offer cold water. ## Thawing in the microwave FSIS gives no microwave time for a turkey; the oven’s manual says what size fits, how many minutes per pound and which power level to use. Take off all the wrapping and set the bird on a microwave-safe dish. Some parts start to cook while it thaws, so cook it straight after, without refrigerating or refreezing it in between. ## “I forgot to thaw the turkey” There are two safe ways out. If there are enough hours left, switch to cold water now. If not, FSIS says it is safe to cook a turkey from frozen, but it will take at least 50 percent longer than a thawed one. For a 16 lb unstuffed turkey that turns 3¾ to 4¼ hours at 325 °F into at least 5⅝ to 6⅜ hours. Lift out the giblet package with tongs or a fork once it has loosened during cooking, roast the bird unstuffed, and go by a food thermometer: 165 °F (73.9 °C) in the thigh, wing and breast. The [turkey cooking time calculator](https://dinnerdrape.me/turkey-cooking-time-calculator/) has a “cooked from frozen” option. In the UK, the FSA says some turkeys can be cooked from frozen if the manufacturer’s instructions say so, and that a turkey not fully defrosted may cook unevenly, letting harmful bacteria survive. Unless the label allows it, defrost it fully first. ## Where not to thaw a turkey - **On the counter.** FSIS says perishable food left out for more than 2 hours isn’t at a safe temperature: the outer layer sits in the 40 to 140 °F “danger zone” while the centre is still frozen. - **In the garage, basement, car, porch or outdoors,** or in a dishwasher or plastic rubbish bag: FSIS lists every one of these as unsafe: they are places where the temperature can’t be kept steady or watched. - **In hot water.** FSIS says never to thaw food in hot water: cold water, changed every 30 minutes, is the only water method. - **Under the tap after it has thawed.** The FSA and Food Standards Scotland advise against washing raw turkey, which splashes bacteria around the sink and worktops. ## Worked examples - **12 lb (5.4 kg), refrigerator, roast at 11:00 am on Thursday 26 November 2026:** 12 ÷ 4 = 3 days, so start by Monday 23 November at 11:00 am. A weight right on a row boundary takes the heavier row, here 12 to 16 lb, 3 to 4 days. - **20 lb (9.1 kg), refrigerator, same roast:** 5 days, so start by Saturday 21 November at 11:00 am. - **7 kg, UK fridge, into the oven at 10:00 on Friday 25 December 2026:** 70 to 84 hours. The latest start is Monday 21 December at 22:00; starting from noon that day keeps the wait after defrosting under 24 hours, in line with the FSA’s general advice to cook defrosted food within a day. ## Questions **How long does it take to thaw a 20 lb turkey?** About 5 days in the refrigerator, at 24 hours per 4 lb, or about 10 hours in cold water at 30 minutes per pound. FSIS’s tables list 4 to 5 days for 16 to 20 lb and 5 to 6 days for 20 to 24 lb. **Can I thaw a turkey on the counter overnight?** No. FSIS says perishable food shouldn’t be left at room temperature for more than 2 hours; the outside of the turkey warms into the danger zone while the middle is still frozen. Use the refrigerator, cold water or the microwave, or cook it from frozen. **How long can a thawed turkey stay in the fridge?** 1 to 2 days, if it was thawed in the refrigerator (FSIS). A turkey thawed in cold water or in the microwave has to be cooked straight away. In the UK, the FSA’s general advice for defrosted food is to cook and eat it within 24 hours. **Can I cook a turkey that is still frozen?** FSIS says it is safe to cook a turkey from frozen, but it takes at least 50 percent longer. Remove the giblets with tongs once they loosen, and check 165 °F (73.9 °C) in the thigh, wing and breast. In the UK, cook from frozen only if the packaging says you can. **When should I take my turkey out of the freezer for Christmas?** Allow about 10 to 12 hours per kg in the fridge (FSA). For a 7 kg turkey going into the oven at 10:00 on Christmas Day, Friday 25 December 2026, move it to the fridge by 22:00 on Monday 21 December. In pounds, allow 24 hours for every 4 to 5 lb (FSIS). ## Sources - Refrigerator and cold-water rates and tables, 1 to 2 days’ wait, microwave thawing, cooking from frozen: [USDA FSIS, Let’s Talk Turkey—A Consumer Guide to Safely Roasting a Turkey](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/lets-talk-turkey-roasting) (last updated 17 November 2023) and [Turkey Basics: Safe Thawing](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-basics-safe-thawing) (last updated 24 October 2023). - Where not to thaw, the 2-hour limit, 35 °F versus 40 °F refrigerators: [USDA FSIS, The Big Thaw — Safe Defrosting Methods](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/big-thaw-safe-defrosting-methods) (last updated 15 June 2013). - UK defrosting, 10 to 12 hours per kg, 5 °C, the bottom shelf, cooking from frozen and not washing raw turkey: [Food Standards Agency, Christmas food hygiene](https://www.gov.uk/government/publications/christmas-food-hygiene/christmas-food-hygiene) (GOV.UK, published 11 January 2018; England, Wales and Northern Ireland). - Fridge at 4 °C, removing giblets early, checking for ice crystals: [Food Standards Scotland, Turkey cooking guide](https://www.foodstandards.gov.scot/consumer-advice/food-safety/food-safety-in-the-kitchen/parties-and-events/christmas-food-safety/turkey-cooking-guide) (checked 3 November 2026). - Thanksgiving Day 2026 and Christmas Day 2026: [U.S. Office of Personnel Management, Federal Holidays](https://www.opm.gov/policy-data-oversight/pay-leave/federal-holidays/) (checked 3 November 2026). - Pounds to kilograms: [NIST Guide to the SI (SP 811), Appendix B.8](https://www.nist.gov/pml/special-publication-811/nist-guide-si-appendix-b-conversion-factors/nist-guide-si-appendix-b8).