How to Safely Thaw & Roast Your Thanksgiving Turkey
Nov 18, 2025
Recipes & Cooking Tips
Cooking a turkey doesn’t have to feel intimidating — with the right timing and a few safe-handling tips, you can enjoy a tender, delicious centerpiece for your holiday table. Here’s your step-by-step guide to thawing and roasting a whole turkey like a pro.
How to Safely Thaw a Turkey
A frozen turkey stays safe indefinitely, but once thawing begins, any bacteria present before freezing can start to grow again. That’s why it’s important to use one of these two USDA-approved thawing methods:refrigerator thawing or cold-water thawing.
1. Refrigerator Thawing (Strongly Recommended)
This is the safest, easiest, and most hands-off method. The turkey stays at a consistent, food-safe temperature while thawing.
Timing:
Allow 1 day of thawing for every 4–5 pounds.
Example: A 16 lb turkey takes about 4 days to thaw fully
Once thawed, the turkey is safe in the fridge for an additional 2 days.
2. Cold Water Thawing
If you’re short on time, cold-water thawing is your backup option.
How to do it:
Keep the turkey in its original packaging.
Submerge it in a sink, cooler, or large pot filled with cold water.
The water must remain cold to keep the turkey at a safe temperature.
If you can, keep a slow trickle of running cold water going.
Otherwise, change the water every 30 minutes.
Timing:
Allow 30 minutes per pound.
Example: A 16 lb turkey takes about 8 hours to thaw
Once thawed, cook immediately.
Whole Roasting Turkey Instructions
Planning Ahead
Plan for 1 pound of turkey per adult.
Turkey should be served 30 minutes after it comes out of the oven (this resting time is important!).
Traditional Roasting Method
Step 1 | Prep
Preheat your oven to 325°F
Remove the neck from the breast cavity and the giblets from the neck cavity.
Place the turkey breast-side up on a rack in a shallow roasting pan (about 2 inches deep).
Insert a meat thermometer into the thigh.
Add 1 cup of water to the roasting pan.
Loosely tent the turkey with aluminum foil.
For food safety, do not stuff the turkey.
Step 2 | Roast According to Weight
Turkey Weight | Timing | Oven Temp |
|---|---|---|
8–12 lb | 2½–3 hours | 325ºF |
12–14 lb | 2¾–4 hours | 325ºF |
14–18 lb | 3½–5 hours | 325ºF |
18–20 lb | 4–5 hours | 325ºF |
20–24 lb | 4–5½ hours | 325ºF |
24+ lb | 5–7 hours | 325ºF |
Step 3 | Final Steps
About 1 hour before the turkey is done, remove the foil for browning.
Brush lightly with vegetable oil if you want a deeper golden skin.
The turkey is done when it reaches an internal temperature of 165°F (check the thigh, wing, and thickest part of the breast.)
Juices should run clear, not pink.
Remove from the oven, cover with foil, and let rest for 20 minutes so the juices redistribute.
Then carve, serve, and enjoy your beautiful turkey!
