The Fastest Way to Thaw a Turkey, According to Butterball

Thanksgiving is just around the corner, and that means it’s time to start planning for the big feast. If you’re like many home cooks, thawing and cooking the turkey can be two of the most stressful parts of the holiday prep. Luckily, Charla Draper, a nationally recognized spokesperson for Butterball, is here to share her top tips for the fastest and safest way to thaw your Thanksgiving turkey. With more than 15 years of experience with Butterball’s Turkey Talk-Line, she knows a thing or two about serving up the best bird. So if you can trust anyone on this topic, you can trust Draper. With her guidance, you can say goodbye to turkey-related panic and hello to a juicy, perfectly cooked bird. 

The Only Two Ways to Thaw a Frozen Turkey

Draper states that the two safest methods are refrigerator thawing and the cold-water method. 

Refrigerator Thawing 

For refrigerator thawing, Butterball recommends leaving the turkey in its original packaging, placing it breast-side up on a tray and letting it hang out in the fridge for 24 hours for every 4 to 5 pounds of turkey. So if you have a 12-pound bird, that means at least three full days in the fridge. 

Cold-Water Method (Fastest)

On the other hand, the cold-water method involves submerging the packaged turkey in cold water and changing the water every 30 minutes. This method is much quicker and thaws the turkey at a rate of about 30 minutes per pound. The cold-water method is the way to go if you’re short on time. Draper recommends placing the turkey in a sink of cold water (or you can use a clean cooler or bathtub in a pinch). Whichever vessel holds your bird, “you will need to change the water every 30 minutes,” Draper notes. This is not something to take lightly. Keeping the water temperature low ensures that the turkey doesn’t get into the danger zone of foodborne illness.

What Are the Signs a Turkey Is Fully Thawed?

There are physical and temperature-related signs, and you should check both to ensure that your turkey is fully thawed. When it comes to the physical signs, Draper says, “When you open the turkey package, the legs and wings should move freely.” She adds, “When you remove the neck and giblets, they should come out easily, and there should not be any ice crystals in the body cavity.” If your physical signs look good, check your turkey’s temperature with an instant-read thermometer. “The thermometer should register a temperature between 35ºF and 40ºF when the turkey is thawed,” explains Draper. If your signs are clear, you’re good to go. If the turkey still isn’t ready, pop it back into the fridge to finish thawing.

What If My Turkey Is Only Partially Thawed?

Of course, life doesn’t always go as planned and, sometimes, that turkey just doesn’t want to thaw in time. Rest assured, if you find yourself with a partially frozen bird on your hands, there are still ways to salvage the situation. If you don’t have time to put it back into the fridge, Draper notes that you can still cook it.  However, she insists you must use a meat thermometer to make sure you cook it to the done temperatures. “If the turkey registers 165ºF in the thigh, the turkey is food-safe,” she says.  It likely won’t be the juiciest, tastiest bird, but it’ll work in a pinch. “For best eating quality,” she adds, “Butterball recommends cooking until the thigh reaches 180°F” and the breast reaches 170ºF. In an under-thawed bird, this might mean the breast gets overcooked. But sometimes, the best solution is the only one available. 

If you’ve completely forgotten to thaw your turkey—life happens!—Draper says that you can cook a frozen turkey ”in a pinch.” She notes that it will take about 50% longer than a thawed bird. For example, she says, “A 12-pound turkey, frozen, would cook [for] four-and-a-half to five hours.” If thawed, that same 12-pound turkey (unstuffed) would typically take three to three-and-a-half hours at 325ºF. When in doubt, check out Butterball’s cooking calculator.  

What’s the Biggest Mistake Home Cooks Make When Thawing? 

“Home cooks often shortchange the time it takes to thaw a turkey,” warns Draper. Some turkeys can take up to a week to fully thaw. Going back to the two steadfast methods, she advises following the golden rule of 30 minutes of thawing time per pound of turkey for cold-water thawing, and allowing one full day per 4 pounds of turkey for refrigerator thawing. So you need to know how heavy your turkey is. Then, you need to decide which method you want to work with and allow yourself adequate time. This guide also helps you navigate some other big turkey mistakes.

How and Where to Store a Thawed Turkey

The fridge is prime real estate during the holidays. But unfortunately, to stay safe, a thawed turkey should remain in the refrigerator. Draper recommends keeping it breast-side up on a tray and in the original packaging. “Once it is thawed, you should plan to cook it within four days,” she adds. 

The Bottom Line

Turkey thawing can feel like an absolute minefield, but having Draper and Butterball’s expert advice is a game-changer. You can feel much more confident going into the holiday season, knowing you’ve got the safest thawing methods in your back pocket: refrigerator thawing and the cold-water method. If you’re in a hurry, the cold-water method is the fastest way to thaw your turkey. Fingers crossed that your Thanksgiving will be much more relaxed and enjoyable if you can plan ahead and follow Butterball’s tips. 

So if you find yourself with a frozen turkey on your hands, don’t panic! Just keep this story bookmarked so you can easily channel your inner Butterball pro. Otherwise, the same simple rules apply: give yourself plenty of time and use those safe thawing methods. Before you know it, you’ll have a perfectly cooked, juicy bird ready to be the star of your Thanksgiving feast. Happy (stress-free) holidays!