A frozen turkey is safe indefinitely in the freezer. The risk starts once it begins to thaw. Bacteria that were dormant start growing again once the surface warms past 40°F (4°C). That's why how you thaw matters as much as how long.
Method 1: The refrigerator (best)
This is the safest and easiest method. It just takes planning.
- Allow about 24 hours for every 4 to 5 pounds (about 2 kg).
- Keep the turkey in its original wrapper, on a tray or in a pan to catch drips.
- Put it on the bottom shelf so juices can't drip onto other food.
- Your fridge should be at 40°F (4°C) or below.
A 16-pound turkey needs about four days. The good news is that once it's thawed, it keeps another 1 to 2 days in the fridge. Starting a day early is a safe cushion.
Method 2: Cold water (faster)
Forgot to move it to the fridge? Cold water works much faster.
- Allow about 30 minutes per pound.
- Keep the turkey in a leak-proof bag and submerge it fully in cold tap water.
- Change the water every 30 minutes so it stays cold.
- Cook the turkey right away once it's thawed.
Method 3: Microwave (small birds only)
If your turkey fits, follow your microwave's instructions for weight. Parts of the bird may start to cook, so roast it immediately afterward.
What NOT to do
- Don't thaw on the counter. The outside sits in the danger zone (40°F to 140°F) for hours while the center is still frozen.
- Don't use hot water. It warms the surface too fast.
- Don't leave it in the garage or on the porch. Outdoor temperatures swing too much to be safe.
Can I refreeze it?
A turkey thawed in the refrigerator can be refrozen, though you may lose some quality. A turkey thawed in cold water or the microwave should be cooked before freezing.
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