Slow and steady
Refrigerator
Start by this local time to allow the conservative planning estimate.
A calmer holiday prep
When should your turkey start thawing?
Enter the turkey’s weight and your planned oven time. Compare a refrigerator start-by date with a cold-water start time, using published food-safety guidance.
Your plan
Set the roast time
Your timing estimates
Choose a method you can follow safely
Same-day method
Cold water
Begin around this time to finish close to your planned oven time.
These are estimates, not guarantees. If your plan crosses a daylight-saving clock change, double-check the local times.
Follow the safe method, not just the clock
For cold-water thawing, keep the turkey in a leak-proof bag, submerge it in cold tap water, change the water every 30 minutes, and cook it immediately after it thaws. Never thaw a turkey on the counter or in hot water.
The refrigerator estimate uses about 24 hours per 4 lb (the conservative side of USDA’s approximate 4–5 lb guidance). Actual thawing varies with shape, packaging, and refrigerator temperature. A thawed turkey may be kept refrigerated for 1–2 days before cooking; the optional buffer only plans that extra time.
Read USDA FSIS turkey thawing guidanceHow the estimates are calculated
Refrigerator: the calculator rounds up to whole 24-hour days at one day per 4 lb, then adds your optional 0–2 day buffer before counting backward from the oven time. USDA’s chart gives approximate ranges by weight; this is a planning estimate, not a promise that a bird is fully thawed.
Cold water: the calculator uses approximately 30 minutes per pound and subtracts that duration from the planned oven time. This method requires changing the water every 30 minutes and cooking immediately once thawed.
This tool does not inspect the turkey, measure appliance temperatures, or determine whether food is safe to cook. Follow the package and USDA instructions; verify the turkey is thawed before cooking.