Turkey Thaw Calculator
Enter the serving date and the bird's weight. The calculator works backwards: fridge-thaw start date at four and a half hours per kilo, oven time at 175°C, and the rest window before carving.
Bag instructions and forums disagree by days. This one runs the vetted arithmetic on your actual date - and explains the cold-water rescue, the probe truth over pop-up timers, and why the rest is not optional.
How to use
- Enter the date you serve and the frozen bird's weight from the label.
- Read the start-thaw date and put it in the calendar - bottom shelf, on a tray.
- On the day: oven at 175°C, probe to 74°C in the thigh, then rest before the knife.
Frequently asked questions
How long does a turkey take to thaw in the fridge?
About four and a half hours per kilo - a 6 kg bird needs roughly a day and a half, so start it two days before serving with a day's margin. The fridge thaw is the only one that is safe and hands-off.
Can I thaw a turkey in cold water?
Yes, in a leak-proof bag, fully submerged, water changed every half hour - about half an hour per kilo. It works on a forgotten bird but owns the whole day; the fridge method never needs rescuing.
How long should I roast the turkey?
About 45 minutes per kilo uncovered at 175°C, but the only verdict is 74°C in the inner thigh on your own probe - pop-up timers pop early, and colour lies under skin.
Why rest the turkey before carving?
Thirty to forty minutes lets the juices redistribute instead of flooding the board, and buys exactly enough time to roast the vegetables and finish the gravy. Tent it loosely; it will not go cold.