When to Take Turkey Out of the Freezer
Move a whole frozen turkey to the refrigerator roughly 24 hours for every 4 to 5 pounds of weight. Once it is thawed, it is generally safe to keep refrigerated for 1 to 2 days before cooking, which gives you useful scheduling room for a holiday meal, seasoning, or brining.
Use this refrigerator-thaw schedule for a whole turkey. These are thawing times, so move the turkey earlier if you want a buffer before cooking day.
| Turkey Weight | Refrigerator Thaw Time |
|---|---|
| 8 to 12 pounds | 2 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 |
| 26 pounds | About 5¼ to 6½ days |
How Turkey Thawing Time Works
A turkey thaws from the outside toward the center, so a bird can feel soft on the surface while the cavity and thickest parts are still frozen. That is why a large turkey needs several full days in the refrigerator.
A good turkey plan includes thawing time plus a little room for the unexpected.
Refrigerator thawing is the easiest method to manage because the turkey stays cold while it defrosts. The USDA safe-thawing guidance also recognizes cold-water thawing and microwave thawing as safe options when you are short on time.
How to Thaw a Whole Turkey Safely in the Refrigerator
Thaw a whole turkey unopened on a tray in a refrigerator set to 40°F or below, allowing roughly 24 hours per 4 to 5 pounds.
Step 1: Pick the Day to Move the Turkey
Count backward from the day you plan to cook. Allow roughly 24 hours in the refrigerator for every 4 to 5 pounds of whole turkey, then add a day if you want a cushion before dinner.
For example, a 16-pound turkey needs about 4 days to thaw. Move it to the refrigerator 5 days before cooking if you want one extra day for seasoning, brining, or simply avoiding a last-minute rush.
If you have a Butterball Frozen Whole Turkey, use the more specific instruction for that product: allow at least 24 hours for every 4 pounds. For a turkey other than a Butterball Frozen Whole Turkey, follow the refrigerator-thaw schedule printed on its package, especially for a larger bird.
Step 2: Keep the Turkey Wrapped and Catch Any Leaks
Transfer the turkey from the freezer to the refrigerator while it is still unopened. Do not remove the sealed inner wrapping or open the cavity while it thaws.
For a Butterball Frozen Whole Turkey, place the unopened bird breast side up on a tray in a refrigerator set to 40°F or below. The tray catches any liquid that escapes the packaging and helps keep raw turkey juices away from other food.
Put the tray on a low refrigerator shelf. Keep produce, leftovers, and ready-to-eat foods above it.
Step 3: Leave It Alone Until It Is Fully Thawed
Do not thaw a turkey on the counter, in the garage, outdoors, or in a sink without cold water. Refrigerator thawing works because the bird remains at a safe cold temperature throughout the process.
Avoid opening the package repeatedly to check it. Opening it can spread raw juices, and it does not speed thawing. Let the calendar and the turkey’s weight guide you, then check the cavity near cooking time.
Step 4: Cook Within the Safe Holding Window
A turkey thawed in the refrigerator can generally stay there for 1 to 2 days before cooking. That makes refrigerator thawing the best choice when you want to prep a day ahead.
Butterball’s instructions for its Frozen Whole Turkey allow up to 4 days in the refrigerator after thawing. The up-to-4-day holding window belongs only to Butterball Frozen Whole Turkey; for another turkey, follow its package’s storage directions after thawing.
Faster Safe Turkey-Thawing Options
Cold-Water Thawing
Cold-water thawing is the practical rescue plan when the turkey is still frozen and dinner is approaching. Allow 30 minutes per pound of turkey.
Keep the turkey in its original unopened wrapping and submerge it in cold tap water. Change the water every 30 minutes so the outside of the bird stays cold. A 12-pound turkey, for example, needs about 6 hours of active cold-water thawing.
For a Butterball Frozen Whole Turkey, place the unopened bird breast down in a sink filled with cold tap water. Once it is thawed, cook it immediately; do not return it to the refrigerator for another day of holding.
Microwave Thawing
Microwave thawing is usually only realistic for a small turkey or a turkey breast. Use the microwave’s defrost setting and the appliance manufacturer’s directions for the turkey’s weight.
Cook a microwave-thawed turkey immediately. Parts of the turkey can begin warming or partially cooking in the microwave, so it should go straight into the cooking process rather than back into the refrigerator.
Timing a Turkey Thaw for Brining and Holidays
Count backward from the cooking date for thawing, then add time for brining or other prep while keeping the turkey refrigerated.
Thawing Before Brining
Plan to thaw the turkey before starting a wet brine or dry brine. A frozen center prevents the brine or seasoning from working evenly, and you need enough thawing to remove the packaging, neck, and giblet packet safely.
Keep the turkey refrigerated while it brines. Build the brining time from your recipe into the calendar after the turkey’s thawing time.
If you are using a pre-brined or enhanced turkey, read the ingredient label before adding a salty brine. Many frozen supermarket turkeys already contain a solution of water, salt, and flavorings.
Thawing a Frozen Whole Turkey Breast
A whole turkey breast thaws more quickly than a whole bird. Butterball’s Frozen Whole Turkey Breast instructions call for 1½ to 2 days on a tray in the refrigerator.
For a faster option, that Butterball whole breast can thaw in cold tap water for 3 to 5 hours. Keep it unopened, change the water every 30 minutes, and cook it after thawing.
Planning for Christmas, Thanksgiving, or a Weekend Cook
Start with the cooking date, not the shopping date. Mark the day you will cook, count backward for refrigerator thawing, then leave enough room for brining or other prep.
For a large bird, it is better to have it thaw a little early than to discover ice in the cavity on cooking day. A thawed turkey can stay refrigerated for 1 to 2 days before cooking under the usual food-safety guidance.
When the Turkey Is Late or Has Been Frozen a Long Time
Use cold-water thawing for a turkey still frozen on cooking day; an unopened Butterball Frozen Whole Turkey can remain frozen for up to 2 years.
A Turkey That Is Still Frozen on Cooking Day
If the turkey is not thawed when you need to cook, switch to the cold-water method. Keep it sealed, use cold tap water, change the water every 30 minutes, allow 30 minutes per pound, and cook it immediately once thawed.
Never thaw turkey in hot water. The outer meat can warm too quickly while the center remains frozen.
Keep the turkey in cold tap water throughout cold-water thawing.
Is a Two-Year-Old Frozen Turkey Safe?
An unopened Butterball Frozen Whole Turkey can be stored in the freezer for up to 2 years under Butterball’s product guidance. That applies to that product and assumes it has remained properly frozen and the packaging is intact.
Other brands may give a shorter freezer-storage recommendation. A turkey that has remained continuously frozen may still be safe, but long freezer storage can reduce eating quality and cause freezer burn.
How to Tell When a Turkey Is Ready to Cook
Do not judge thawing only by touching the outside of the bird. Check the thickest parts and the body cavity.
A turkey is ready to prep when:
- The breast and legs feel flexible rather than hard or icy.
- There is no large block of ice in the body cavity.
- The neck and giblet packet can be removed without forcing them out.
- The packaging can be removed cleanly, with thawed juices drained into the tray.
Once thawed, remove the wrapper, neck, and giblet packet. Drain the juices and pat the turkey dry with paper towels. Do not rinse it; rinsing can spread raw poultry juices around the sink and counter.
When you cook the turkey, use a meat thermometer rather than relying on color or pop-up timers. The turkey is safe when the thickest parts reach 165°F.
Frequently Asked Questions
How soon should I take a 26-pound turkey out of the freezer?
A 26-pound turkey needs roughly 5¼ to 6½ days to thaw in the refrigerator. For the full 6½-day thawing window, move it to the refrigerator at least 6½ days before cooking. For a Butterball Frozen Whole Turkey, allow at least 24 hours for every 4 pounds.
When should I take a 16-pound turkey out of the freezer?
A 16-pound turkey needs about 3¼ to 4 days in the refrigerator. Move it 5 days before cooking if you want a full day of cushion for seasoning, brining, or an unexpectedly slow thaw.
When should I take a frozen turkey out before Christmas?
For Christmas dinner, count backward from December 25 using the turkey’s weight. A 20-pound turkey needs about 4 to 5 days in the refrigerator, so move it from the freezer on December 20 for the full 5-day thawing window.
Can I thaw a turkey in the refrigerator for five days?
Yes. Five days in the refrigerator fits the usual thawing range for a 20-pound whole turkey. Estimate about one day for every four to five pounds, then cook the turkey within one to two days after it has thawed.
How long can cooked turkey sit out?
Cooked turkey should not remain at room temperature longer than two hours, or longer than one hour when the temperature is above 90°F. Refrigerate it within that time unless you are holding it above 140°F.
Can you freeze turkey?
Yes, you can freeze raw turkey and cooked turkey leftovers. If you will not use cooked leftovers soon, freeze them within four days of cooking.
