Thawing Time Calculator
Find out how long to thaw any frozen food safely. Enter the weight and get the recommended thawing time for refrigerator and cold water methods.
USDA-Approved Thawing Methods
Never thaw food on the counter at room temperature. The outside reaches the danger zone (40-140°F) while the inside is still frozen, creating ideal conditions for bacterial growth. Use one of the three safe methods below.
1. Refrigerator Thawing (Best Method)
The safest and most hands-off method. Place frozen food on a plate or in a container on the bottom shelf of the refrigerator. Allow approximately 24 hours per 4-5 pounds. Food thawed in the fridge can be safely refrozen without cooking first (though quality may decrease).
2. Cold Water Thawing (Faster)
Submerge the sealed food in cold tap water. Change the water every 30 minutes to keep it cold. Allow about 30 minutes per pound. Cook immediately after thawing. Do not refreeze without cooking first.
3. Microwave Thawing (Fastest)
Use the defrost setting on your microwave. Follow your microwave's instructions for weight and food type. Cook immediately after thawing, as some areas may begin to cook during the defrost cycle. Do not refreeze without cooking first.
Frequently Asked Questions
In the refrigerator: about 4-5 days (24 hours per 4-5 pounds). In cold water: about 10 hours (30 minutes per pound), changing water every 30 minutes. Start thawing a large turkey on Monday for a Thursday Thanksgiving dinner.
Yes. The USDA says it is safe to cook frozen meat without thawing. It will take approximately 50% longer than the recommended time for fully thawed meat. Use a thermometer to verify the internal temperature reaches the safe minimum.
No. The USDA advises against thawing at room temperature. The outer surface enters the danger zone (40-140°F) while the interior is still frozen, allowing bacteria to multiply on the thawed portions. Use the refrigerator, cold water, or microwave instead.
Source: USDA Food Safety and Inspection Service | Our methodology