How Long to Thaw a Turkey

Allow about one day in the fridge for every 4 to 5 pounds of turkey. For Thanksgiving on Thursday, November 26, a 16 to 20 lb bird goes into the fridge by Saturday, November 21.

How long to thaw a turkey in the fridge

Keep the turkey in its wrapper, on a tray or in a pan to catch drips, in a fridge at 40 °F or below. These are USDA’s times, with the latest day to start for a Thursday dinner.

Turkey weight	Time in the fridge	In the fridge by, for Thursday, November 26
4 to 12 lb	1 to 3 days	Monday, November 23
12 to 16 lb	3 to 4 days	Sunday, November 22
16 to 20 lb	4 to 5 days	Saturday, November 21
20 to 24 lb	5 to 6 days	Friday, November 20

Starting a day early is fine. A turkey thawed in the fridge keeps another 1 to 2 days there, and if plans change it can go back in the freezer.

My turkey is still frozen. What now?

Thaw it in cold water: about 30 minutes per pound. Wrap it so no water can leak in, put it in cold tap water, and change the water every 30 minutes. Cook it as soon as it has thawed, and don’t refreeze it.

Turkey weight	Time in cold water
4 to 12 lb	2 to 6 hours
12 to 16 lb	6 to 8 hours
16 to 20 lb	8 to 10 hours
20 to 24 lb	10 to 12 hours

Out of time altogether? You can roast a turkey straight from frozen. It is safe, but it takes at least 50% longer. Take the giblet packages out with tongs once they loosen partway through. A microwave can thaw a small bird: follow the owner’s manual for size and power, and cook it right away.

How long to cook a turkey

Roast at 325 °F or higher, on a rack in a shallow roasting pan. USDA’s times at 325 °F:

Weight	Unstuffed	Stuffed
4 to 8 lb breast	1½ to 3¼ hours	2½ to 3½ hours (6 to 8 lb)
8 to 12 lb	2¾ to 3 hours	3 to 3½ hours
12 to 14 lb	3 to 3¾ hours	3½ to 4 hours
14 to 18 lb	3¾ to 4¼ hours	4 to 4¼ hours
18 to 20 lb	4¼ to 4½ hours	4¼ to 4¾ hours
20 to 24 lb	4½ to 5 hours	4¾ to 5¼ hours

What temperature is turkey done?

At 165 °F, measured with a food thermometer in three places: the innermost part of the thigh, the wing, and the thickest part of the breast. If your turkey has a pop-up timer, check with a thermometer as well. Then let it stand for 20 minutes before carving. The juices set and it carves more easily.

How much turkey per person?

USDA allows about 1 lb of turkey per person, so 8 lb for 8 people and 12 lb for 12. For a frozen pre-stuffed turkey, allow 1¼ lb per person; cook those from frozen and follow the package. Want leftovers for sandwiches? Buy a bigger bird. That’s your choice, not a safety rule.

A small Thanksgiving for 2 to 4

A bone-in turkey breast is the easy answer. A 4 to 8 lb breast roasts in about 1½ to 3¼ hours at 325 °F and is done at the same 165 °F. For the sides, the recipe converter halves any casserole and tells you which smaller pan to use.

Should I stuff the turkey?

USDA doesn’t recommend it. Bake the stuffing in its own dish until the center reaches 165 °F. If you do stuff the bird, keep the wet and dry ingredients apart and chilled until just before filling, fill it loosely, and roast it right away. The center of the stuffing has to reach 165 °F too, and the stuffing comes out of the bird once it’s cooked.

Getting everything ready at the same time

Put your dinner time into the planner and it counts back to the minute the turkey goes in the oven, with a first thermometer check at the short end of USDA’s range. Add the side dishes that need the oven. The 20-minute rest is when the oven is free, so short bakes go in as the turkey comes out. Longer casseroles can be made ahead and reheated to 165 °F.

Turkey leftovers

Refrigerate turkey, stuffing and gravy within 2 hours of dinner (1 hour if it’s above 90 °F). Cut the meat off the bone into smaller pieces so it cools quickly. Use it within 3 to 4 days, or freeze it for 2 to 6 months. Reheat it to 165 °F in an oven set no lower than 325 °F. The leftovers checker counts the days for the rest of the meal.