With Thanksgiving on November 26, USDA Guidance Puts Refrigerator Thawing at About 24 Hours per 4 to 5 Pounds, With a 20 to 24 Pound Bird Due in the Fridge by November 20
Thanksgiving falls on Thursday, November 26 this year. Guidance from the U.S. Department of Agriculture's Food Safety and Inspection Service, published by University of Georgia Extension, lists three safe ways to thaw a turkey: in the refrigerator, in cold water or in the microwave, and states that a turkey should never be defrosted on the counter because bacteria can multiply rapidly at room temperature. The following is food safety information from USDA and Extension, not individual medical advice.
Refrigerator thawing is described as the safest method. In a refrigerator set at 40 degrees Fahrenheit, about 24 hours of thawing time should be allowed for every 4 to 5 pounds of turkey, with the bird placed in a container to catch leaking juices. For a whole turkey, the ranges are 1 to 3 days for 4 to 12 pounds, 3 to 4 days for 12 to 16 pounds, 4 to 5 days for 16 to 20 pounds and 5 to 6 days for 20 to 24 pounds. Counted back from November 26, a 20 to 24 pound bird should be in the refrigerator by about November 20, a 16 to 20 pound bird by about November 21 and a 12 to 16 pound bird by about November 22. After thawing, the turkey should be kept refrigerated for only 1 to 2 days.
Cold water thawing is faster: the bird or cut-up parts are submerged in cold water in airtight packaging or a leak-proof bag, allowing about 30 minutes per pound and changing the water every 30 minutes to keep it cold. A turkey thawed by the cold water method should be cooked immediately. Microwave thawing follows the oven manufacturer's instructions, generally about 6 minutes per pound, and also requires immediate cooking. The guidance reminds cooks to remove the giblets from the cavity after thawing and cook them separately.
For cooking, the oven should be set no lower than 325 degrees Fahrenheit, and stuffing should be cooked separately in a casserole dish and checked with a food thermometer for 165 degrees Fahrenheit in the middle, thickest part. Whole poultry is safe at a minimum internal temperature of 165 degrees Fahrenheit measured in the wing joint, the innermost part of the thigh and wing and the thickest part of the breast, and a pop-up indicator does not replace thermometer checks. The turkey should stand for 20 minutes after roasting.
For leftovers, the turkey should be cut into small pieces and the turkey, stuffing and gravy refrigerated separately in shallow containers within 2 hours of cooking, or within 1 hour in temperatures above 90 degrees Fahrenheit. Leftovers should be used within 3 to 4 days or frozen, with frozen leftovers keeping best quality for 2 to 6 months, and reheated to 165 degrees Fahrenheit checked with a food thermometer.
Source: University of Georgia Extension, Food Safety Tips for Preparing a Holiday Turkey, citing USDA FSIS, Your Safe Thanksgiving Guide (2025). The FSIS page itself returned a 403 error on this round's fetch and was not read directly; figures follow the Extension republication of the FSIS tables.
Source link: https://fieldreport.caes.uga.edu/publications/c1226/food-safety-tips-for-preparing-a-holiday-turkey/
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