If there’s one question I hear more than any other this time of year, it’s this:

“What’s the best way to thaw my turkey?”

People get nervous about thawing poultry, and I get it. The internet makes it sound like one wrong move will ruin Thanksgiving. But the truth is much simpler: thawing a turkey is not something to panic over.

So I want to walk you through exactly how I do it, what actually matters, and the myths you can comfortably ignore. This is just a calm, first-person guide from someone who’s cooked a lot of turkeys.

1. The Refrigerator Thaw (What I’m Doing Right Now)

Most years, I put my frozen turkey in the refrigerator on Sunday or Monday, set it in a roasting pan, and let it be.

A turkey thaws from the outside in. Even if the outside softens, the inside can still be icy — and that’s totally fine.

If your turkey is still partially frozen by Wednesday afternoon, do not panic.
That’s actually pretty common.

Just start the dry brine:

• Pat it dry

• Rub coarse kosher or sea salt all over

• Leave it uncovered in the fridge overnight

This is exactly what I’m doing with mine.

2. The Cold-Water Bath (If It’s Wednesday and Your Turkey Is Still a Brick)

This method is perfect if you’re short on time.

Here’s what I do:

• Put the turkey (still wrapped) in the sink or a cooler

• Cover it with cold water

Cold water transfers heat faster than air, so it speeds things up.

If you want to make it even faster, change the water every 30–45 minutes — not for safety, but because the water warms up and a thaw slows down in warm water.

If you forget for an hour or two?
Nothing dangerous happens. It just slows down the thaw.

Water will leak into the wrapper.
It doesn’t matter.
You’re roasting the turkey, not drinking the water.

Timing: about 30 minutes per pound.

A 15-pound turkey can thaw in roughly 7–8 hours this way.

3. The Partially Frozen Roast (Yes — It’s Safe and It Works)

Here’s the part that surprises most people:

You can roast a turkey that’s still partially frozen.

The safety rule is simple:

Roast until the breast hits 160°F and the thigh hits 170°F.

That temperature kills anything you’re concerned about.

The only difference is cooking time.

How much extra time?

• Mostly thawed: add 20–30 minutes

• Half frozen: add 45–60 minutes

• Frozen at the center: add about 90 minutes

Some chefs even prefer starting the turkey slightly frozen because the breast cooks more slowly and stays moist.

If you wake up Thursday morning and your turkey still has ice inside, don’t panic — just roast it.

Important Note

This only applies to roasting.
A partially frozen turkey is completely safe to roast, but never deep fry a turkey that isn’t fully thawed and fully dried.
Deep frying takes place in 350°F oil, and ice turns instantly to steam. That can cause a boil-over and a very dangerous situation.
Roasting uses dry heat, so a partially frozen bird simply takes longer to cook. That’s all.

Let’s Clear Up a Few Thawing Myths

Myth 1: Thawing on the counter is dangerous.

Truth: Thawing a frozen or partially frozen turkey on the counter for a short time is completely safe.
A turkey is a giant block of ice — it stays cold for a long time.

The only unsafe situation is leaving a fully thawed turkey out for hours.
That’s not what anyone is doing here. We’re thawing a frozen turkey.

Myth 2: The cold-water method is unsafe.

Truth: It’s perfectly safe.
All that matters is the turkey stays cold.
If water leaks into the packaging, that’s not a problem.

Myth 3: A turkey must be fully thawed before roasting.

Truth: It doesn’t.
Just roast to 160°F in the breast and 170°F in the thigh.
The oven takes care of the rest.

Final Thought

Thanksgiving shouldn’t be stressful.
If your turkey is still icy on Wednesday — or even Thursday morning — you’re not in trouble.

My advice:

Start the dry brine.
Use cold water if you need to.
Roast to 160°F.
You’re good.

And if you need help, I’m around all week.

FAQ SECTION

Q: What’s the best way to thaw a turkey?
The refrigerator method is easiest, the cold-water bath is fastest, and roasting a partially frozen turkey is completely safe.

Q: Can I thaw a turkey on the counter?
Yes — if it’s still frozen or partially frozen. The surface stays cold for a long time. You only want to avoid leaving a fully thawed turkey out for hours.

Q: Can water leak into the wrapper during the cold-water thaw?
Yes, and it’s totally fine. You’re not drinking the water — you’re roasting the turkey.

Q: Can I roast a partially frozen turkey?
Absolutely. Just cook to 160°F in the breast and 170°F in the thigh. It will simply take longer.

Q: How much extra time does a partially frozen turkey need?
20–30 minutes if mostly thawed, 45–60 minutes if half frozen, about 90 minutes if frozen inside.

Q: Can I deep fry a partially frozen turkey?
No. Deep frying requires a fully thawed and dried bird. Ice + hot oil = boil-over and fire risk.