Overview
- USDA guidance calls for refrigerator thawing at roughly 24 hours per 4–5 pounds in a fridge at 40°F or colder, with Butterball advising at least one day per 4 pounds.
- For a faster option, use cold-water thawing in a leakproof bag, fully submerge the turkey, change the water every 30 minutes, and allow about 30 minutes per pound before cooking immediately.
- Do not thaw on the counter, as CDC warns bacteria multiply quickly between 40°F and 140°F and room-temperature exposure beyond two hours is unsafe.
- Cook turkey—and any stuffing—to an internal 165°F, verified with a meat thermometer, with experts noting you may also cook from frozen but expect about 50% longer cook time.
- Refrigerate leftovers within about two hours, keep cooked turkey for 3–4 days in the fridge, or freeze for longer quality for up to six months.