Thanksgiving 2026 is Thursday, November 26. The most common turkey mistake happens days before that: the bird goes into the fridge too late and is still frozen in the middle on Thursday morning.
These are the times the USDA recommends. Find your turkey's weight on the label and plan backwards from dinner.
How Long To Thaw A Turkey In The Fridge
The fridge is the safest way to thaw. Keep it at 40°F or colder and allow about 24 hours for every 4 to 5 pounds. Put the turkey on a tray to catch drips.
| Turkey weight | Days in the fridge | Start thawing (for Nov 26) |
|---|---|---|
| 4 to 12 lb | 1 to 3 days | Sunday Nov 22 – Monday Nov 23 |
| 12 to 16 lb | 3 to 4 days | Sunday Nov 22 |
| 16 to 20 lb | 4 to 5 days | Saturday Nov 21 |
| 20 to 24 lb | 5 to 6 days | Friday Nov 20 |
A thawed turkey keeps in the fridge for another 1 to 2 days, so starting a day early is fine.
Forgot To Thaw It? The Cold-Water Method
Keep the turkey in its wrapper (or a leak-proof bag), sink it breast-side down in cold tap water and change the water every 30 minutes. Allow about 30 minutes per pound, and cook it right after it thaws.
| Turkey weight | Cold-water thaw time |
|---|---|
| 4 to 12 lb | 2 to 6 hours |
| 12 to 16 lb | 6 to 8 hours |
| 16 to 20 lb | 8 to 10 hours |
| 20 to 24 lb | 10 to 12 hours |
Never thaw a turkey on the counter or in hot water. The outside sits in the temperature range where bacteria grow fast while the middle is still frozen. If you run out of time completely, you can roast it from frozen: it is safe, it just takes about 50% longer.
How Long To Cook A Turkey At 325°F
Roast in an oven set no lower than 325°F. Times are for a fully thawed turkey.
| Turkey weight | Unstuffed | Stuffed |
|---|---|---|
| 8 to 12 lb | 2¾ to 3 hours | 3 to 3½ hours |
| 12 to 14 lb | 3 to 3¾ hours | 3½ to 4 hours |
| 14 to 18 lb | 3¾ to 4¼ hours | 4 to 4¼ hours |
| 18 to 20 lb | 4¼ to 4½ hours | 4¼ to 4¾ hours |
| 20 to 24 lb | 4½ to 5 hours | 4¾ to 5¼ hours |
Is It Done? Check 3 Spots
The clock only gets you close. A food thermometer tells you when it is done: 165°F in all three spots.
- The innermost part of the thigh
- The innermost part of the wing
- The thickest part of the breast
If the turkey is stuffed, the center of the stuffing must reach 165°F too. Then let the turkey rest for 20 minutes before carving so the juices settle back into the meat.
Leftovers
- Refrigerate leftovers within 2 hours of cooking.
- Eat them within 3 to 4 days, or freeze them.
- Reheat to 165°F.
Times above follow the USDA's turkey thawing and roasting guidance. Ovens vary, so always finish with the thermometer.
