How long does it take to thaw? Thawing calculator
The three safe ways to thaw meat, poultry and fish (refrigerator, cold water, microwave), with USDA FSIS times and a calculator that tells you when to start.
Turkey thawing chart
Large items such as a turkey need at least 24 hours per 5 lb; small amounts (1 lb ground meat or boneless chicken breasts) need about a full day.
| Weight | Refrigerator | Cold water |
|---|---|---|
| 4-12 lb | 1-3 days | 2-6 hours |
| 12-16 lb | 3-4 days | 6-8 hours |
| 16-20 lb | 4-5 days | 8-10 hours |
| 20-24 lb | 5-6 days | 10-12 hours |
Thawing times by food
| Food | Refrigerator | Cold water |
|---|---|---|
| Whole turkey | About 24 hours per 4-5 lb (4-12 lb: 1-3 days; 12-16 lb: 3-4 days… | About 30 minutes per lb (4-12 lb: 2-6 hours; 12-16 lb: 6-8 hours… |
| Whole chicken | About 24 hours per 5 lb, so about a full day for a 4-5 lb bird | About 2-3 hours for a 3-4 lb bird |
| Chicken breasts & thighs | About a full day (24 hours) for a 1-lb package of boneless breasts… | About 1 hour or less for a 1-lb package; 2-3 hours for 3-4 lb |
| Chicken wings | About a full day (24 hours) for a 1-lb package | About 1 hour or less for a 1-lb package; 2-3 hours for 3-4 lb |
| Ground beef | About a full day (24 hours) for a 1-lb package | About 1 hour or less for a 1-lb package; 2-3 hours for 3-4 lb |
| Ground turkey | About a full day (24 hours) for a 1-lb package | About 1 hour or less for a 1-lb package; 2-3 hours for 3-4 lb |
| Steak | About a full day (24 hours) for a 1-lb package (thicker or larger… | About 1 hour or less for a 1-lb package; 2-3 hours for 3-4 lb |
| Beef or pork roast | About 24 hours per 5 lb, so a 3-5 lb roast needs about a day; larger… | About 2-3 hours for a 3-4 lb package; larger cuts take longer |
| Pork chops | About a full day (24 hours) for a 1-lb package | About 1 hour or less for a 1-lb package; 2-3 hours for 3-4 lb |
| Ribs | About 24 hours per 5 lb, so a 2-4 lb rack needs about a day | About 2-3 hours for a 3-4 lb package; larger cuts take longer |
| Brisket | About 24 hours per 5 lb, so a 10-lb brisket needs about 2 days | About 2-3 hours for a 3-4 lb package; larger cuts take longer |
| Sausage | About a full day (24 hours) for a 1-lb package | About 1 hour or less for a 1-lb package; 2-3 hours for 3-4 lb |
| Bacon | About a full day (24 hours) for a 1-lb package | About 1 hour or less for a 1-lb package |
| Ham | About 24 hours per 5 lb, so a 10-lb ham needs about 2 days | About 2-3 hours for a 3-4 lb ham; larger hams take longer |
| Fish fillets | Overnight (FDA); about a full day for a 1-lb package (FSIS) | About 1 hour or less for a 1-lb package |
| Salmon | Overnight (FDA); about a full day for a 1-lb package (FSIS) | About 1 hour or less for a 1-lb package |
| Shrimp | Overnight (FDA); about a full day for a 1-lb package (FSIS) | About 1 hour or less for a 1-lb package |
| Bread | Not covered by the source; King Arthur thaws bread at room temperature | Not used for bread |
Never thaw food like this
- On the counter / at room temperature: The outer layer warms into the 40-140°F (4-60°C) danger zone, where bacteria multiply rapidly, while the center is still frozen.
- In hot water: Same problem: the surface sits in the danger zone. FSIS's cold-water method uses cold tap water changed every 30 minutes.
- In a garage, basement, car, dishwasher, plastic garbage bag, outdoors, or on the porch: FSIS lists these as unsafe places to thaw because temperatures aren't controlled.
Perishable food shouldn't sit at room temperature longer than 2 hours (1 hour if above 90°F / 32°C). Don't refreeze food left out longer than that.
Refreezing: Raw food thawed in the refrigerator can be refrozen without cooking; quality may suffer from moisture loss. Food thawed in cold water or the microwave should be cooked before refreezing.