Thanksgiving Turkey Countdown: When to Start Thawing and How to Cook It Safely

Thanksgiving is Thursday, Nov. 26. A big frozen bird can need nearly a week in the fridge, so here’s your thawing calendar and the USDA’s safety rules.

Staff

Oct 27, 2026

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Thanksgiving is Thursday, Nov. 26, and if your turkey is frozen, the clock starts days earlier than most people think.

These guidelines come from the U.S. Department of Agriculture’s “Let’s Talk Turkey” guide.

Buying

Plan on about 1 pound of turkey per person. Buy a fresh turkey only one to two days before cooking, and don’t buy a fresh pre-stuffed one.

Thawing in the fridge (the safest way)

Allow about 24 hours for every 4 to 5 pounds, at 40°F or below:

4 to 12 pounds: 1 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

Counting back from Thanksgiving, a 20- to 24-pound bird should go into the fridge by about Friday, Nov. 20, and a 16- to 20-pounder by about Saturday, Nov. 21. A thawed turkey can stay in the fridge for another 1 to 2 days.

Running late? Cold water

Allow about 30 minutes per pound. Keep the turkey wrapped, submerge it in cold tap water and change the water every 30 minutes. Cook it right after thawing.

You can also cook a turkey straight from frozen. It just takes at least 50% longer.

Roasting

Set the oven no lower than 325°F. Approximate times for an unstuffed turkey:

8 to 12 pounds: 2¾ to 3 hours
12 to 14 pounds: 3 to 3¾ hours
14 to 18 pounds: 3¾ to 4¼ hours
18 to 20 pounds: 4¼ to 4½ hours
20 to 24 pounds: 4½ to 5 hours

Times are only a guide. The turkey is safe at 165°F, measured with a food thermometer in the innermost thigh and wing and the thickest part of the breast, even if it has a pop-up timer. Let it rest 20 minutes before carving.

The USDA recommends cooking stuffing in a separate dish. Either way, stuffing needs to reach 165°F too.

Leftovers

Refrigerate within 2 hours, in small, shallow containers.
Eat refrigerated turkey, stuffing and gravy within 3 to 4 days.
Reheat to 165°F.

Questions? The USDA Meat and Poultry Hotline is 1-888-674-6854 (1-888-MPHotline), weekdays 10 a.m. to 6 p.m. Eastern, which is 8 a.m. to 4 p.m. in Missoula.

Graphic: Missoula Eats & Treats

Sources

USDA Food Safety and Inspection Service, “Let’s Talk Turkey—A Consumer Guide to Safely Roasting a Turkey”: fsis.usda.gov