The ideal way to thaw a frozen turkey is to plan ahead. A turkey needs one day of thawing in the refrigerator for every 4 pounds. So depending on its weight (and whether or not you plan to salt or brine it), you may need to start thawing the bird as much as a week before Thanksgiving.
Cooking Tips
How to Thaw a Frozen Turkey at the Last Minute
Didn't manage to thaw your turkey ahead of time? There's still hope. Follow this technique to thaw a frozen bird on or right before Thanksgiving.
By Published Nov. 21, 2022
But if it’s too late for this timetable, fret not.
It is possible to thaw a turkey at the last minute—even the day of—and still have a beautifully roasted bird on the table for the big feast. But we caution you: It’s a bit labor intensive.
But anything’s better than trying to cook a frozen turkey or scrambling to find something else to serve, right?
Sign up for the Cook's Insider newsletter
The latest recipes, tips, and tricks, plus behind-the-scenes stories from the Cook's Illustrated team.
America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive free newsletters and notification of America's Test Kitchen specials.
If you are reading this article, time is of the essence, so I’ll keep it short. The following method is recommended by the USDA. You can use it on Thanksgiving (assuming you start very early in the day) or on the day before.
How to Thaw a Frozen Turkey Fast
Place the turkey in its original wrapper in a large bucket or cooler filled with cold water. Place something heavy on top of the bird to keep it submerged, and let it thaw for 30 minutes per pound. For example, a 12-pound bird will take 6 hours to thaw.
Here’s where the method takes some work and vigilance: You have to change the water every half hour.
Continually changing the water is critical to a quick thaw because if the water gets too cold from the turkey, the process slows down and your turkey won’t be thawed in time for dinner.
You also need to regularly check the temperature of the turkey. Press your probe firmly against the surface of the wrapping. If the temperature reaches 40 degrees, even if the bird is not fully thawed, you should start cooking it within the hour. That’s because 40 degrees is the start of the temperature danger zone, where pathogens can multiply and the meat becomes unsafe to eat.
To check if the turkey is fully thawed, wiggle its legs through the plastic; they should move easily. But do not put the thawed bird back in the refrigerator. Cook it immediately so the meat will move as quickly as possible through the temperature danger zone of 40 to 140 degrees.
Why Does Thawing in Cold Water Work?
Water conducts heat more efficiently than air. So submerging the wrapped bird in water helps to raise its temperature faster than simply leaving it to thaw in the refrigerator.
Cold, versus warm water is also essential to help ensure that the bird's temperature stays below 40 degrees.
10,000+ foolproof recipes and why they work Taste Tests of supermarket ingredients Equipment Reviews save you money and time Videos including full episodes and clips Live Q&A with Test Kitchen experts
Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.