You should take your turkey out to thaw several days before you plan to cook it, depending on its weight and how you thaw it. For most people using the fridge, that means up to almost a week ahead for a big bird.

Basic rule of thumb

For safe thawing, timing depends on:

  • The weight of your turkey
  • Whether you use the refrigerator (slow, safest) or cold water (faster, more work)

Never thaw a turkey on the counter at room temperature, because the outside can enter the food “danger zone” while the inside is still frozen.

When to take it out (fridge method)

Use this if you have several days before cooking. Plan 1 full day in the fridge for every 4–5 pounds of turkey.

  • 4–8 lb turkey: Take out 1–2 days before cooking.
  • 8–12 lb: Take out 2–3 days before.
  • 12–16 lb: Take out 3–4 days before.
  • 16–20 lb: Take out 4–5 days before.
  • 20–24 lb: Take out 5–6 days before.

Once thawed in the fridge, the turkey is usually fine for 1–2 days before cooking.

When to take it out (cold water)

Use this if you are short on time and can babysit it. Plan about 30 minutes per pound in cold water , changing the water every 30 minutes.

  • 8 lb turkey: ~4 hours before cooking.
  • 12 lb: ~6 hours before.
  • 16 lb: ~8 hours before.
  • 20 lb: ~10 hours before.

With this method you must cook the turkey immediately after it’s thawed ; do not put it back in the fridge for days and do not refreeze.

Quick way to decide today

If you tell the turkey’s weight and which day you want to cook it , you can pick:

  • If you’re several days away: put it in the fridge now and count 1 day per 4–5 lb.
  • If you’re 1 day or less away: start the cold water method and allow 30 minutes per pound, then cook right after thawing.

Information gathered from public forums or data available on the internet and portrayed here.