Turkey Thaw Time Calculator

How it is calculated

The weight in kilograms is converted to pounds with lb = kg × 2.20462, because the thawing rules are written in pounds. Refrigerator time is lb ÷ 4 × 24 hours, which is 24 hours per 4 lb, and the same figure is shown in days by dividing by 24. Cold-water time is lb × 0.5 hours, which is 30 minutes per lb, with the water changed every 30 minutes. Days and cold-water hours are shown to one decimal, fridge hours rounded to whole hours. The weight must be from 0.1 to 40 kg; a smaller or larger value shows no result. The tool gives both durations at once rather than a start date, so you subtract the time from the hour you want to cook. The cold-water figure assumes a bird sealed in its packaging and fully submerged.

Common mistakes

• Entering the weight in pounds. The field is kilograms, so typing 11 for an 11 lb turkey describes a bird more than twice as heavy (6.1 days in the fridge instead of about 2.8).
• Starting the thaw exactly the calculated number of hours before cooking. A bird that is still icy inside needs extra time, so add a margin of at least half a day for the fridge method.
• Using the cold-water time without changing the water. The 30 minutes per lb figure assumes the water is replaced every 30 minutes and the bird stays sealed and submerged.
• Mixing up the two results. The fridge time is shown in days and hours, the cold-water time in hours only, and the two are not interchangeable.
• Counting the cooking time inside the thaw time. The result covers only thawing, so roasting time is on top of it.