Step 1

Place the turkey on a roasting rack in a roasting pan. This will catch any juices that may leak from the turkey’s packaging as it thaws. The rack helps to elevate the turkey and provide circulation on all sides for even thawing, but isn’t strictly necessary if you don’t have one or are using a different pan.

Step 2

Transfer the turkey to the refrigerator. Make sure there is nothing touching or leaning against the turkey. Do not place anything else in the pan with the turkey; juices may leak from the turkey as it thaws and can contaminate anything else in the pan.

Step 3

Thaw the turkey completely in the fridge. Total thawing time will depend on the size of your turkey; refer to the chart in this post. If you have time, give yourself a day or two as a buffer just in case your turkey takes longer to thaw than expected. Thawed turkeys can be kept for up to 2 days in the refrigerator.

Step 4

Place your turkey in a large plastic bag. The packaging on your turkey isn’t necessarily waterproof. To prevent the turkey from getting waterlogged during this quick-thaw process, put it in a large plastic bag to protect it.

Step 5

Place the turkey in a large pot or bucket. Make sure the turkey fits inside the pot and can be fully submerged.

Step 6

Fill the pot with cold water. Do not use warm or hot water to speed thawing — this puts the turkey within the “danger zone” (40°F to 140°F) for longer than is safe, and your risk of food poisoning increases drastically. Weigh the turkey down with a pot or other heavy pan if it floats.

Step 7

Weight the turkey down with a pot or other heavy pan if it floats. Change the water every 30 minutes. Continue until the turkey is thawed. Refer to the chart in this post.