Overview
- Plan refrigerator thawing per USDA guidance—about 24 hours per 4 to 5 pounds—with Butterball advising at least one day for every 4 pounds.
- For a faster option, submerge the bagged bird in cold water, change the water every 30 minutes, allow roughly 30 minutes per pound, then cook immediately.
- Never thaw on the counter because food enters the 40°F–140°F danger zone where bacteria multiply quickly.
- Use a thermometer and cook turkey and any stuffing to 165°F, with frozen birds taking roughly 50% longer than thawed.
- Refrigerate leftovers within about two hours, keep refrigerated turkey 3–4 days, or freeze for longer quality for up to about six months.