Thawing Time Calculator
Safe thawing times in the fridge or in cold water for chicken, turkey, meat and fish by weight.
How long to thaw?
- Refrigerator
- Then cook within
- Cold water
- Change the water every 30 minutes. Cook right away.
- Microwave
- Use the defrost setting. Cook right away.
- Too big for the microwave. Use the fridge or cold water.
Times are estimates. A thick, tightly packed or very cold item takes longer, so plan extra time.
Plan ahead
- But not before
That start time has already passed. Pick a later cooking time or choose a faster method.
Enter a weight and a time that suit this method to see when to start.
Put the food on a tray on the lowest shelf so juices cannot drip onto other food. Keep the fridge at 4 °C or below.
Seal the food in a leakproof bag and cover it with cold tap water. Change the water every 30 minutes so it stays cold.
Use the defrost setting and turn the food over halfway. Some parts may start to cook, so cook it straight away.
Thaw it safely
Never thaw food on the counter, in hot water or in a warm room. Bacteria grow fast between 4 °C and 60 °C.
- Food thawed in the fridge can be refrozen without cooking, though it may lose some quality.
- Food thawed in cold water or in the microwave must be cooked right away and should not be refrozen raw.
- Do not rinse raw poultry or meat. Wash your hands and anything the raw juices touched.
Thawing time chart
| Food | Weight | Refrigerator | Cold water | Cook within |
|---|---|---|---|---|
| Whole turkey | 5 kg | 47–60 h | 5–7 h | 1–2 days |
| Whole chicken | 1.5 kg | 18–24 h | 90–115 min | 1–2 days |
| Chicken pieces | 1 kg | 10–18 h | 60–75 min | 1–2 days |
| Beef or lamb roast | 2 kg | 14–22 h | 120–150 min | 3–5 days |
| Steaks and chops | 0.5 kg | 8–14 h | 30–45 min | 3–5 days |
| Ground meat (kıyma) | 0.5 kg | 10–24 h | 30–45 min | 1–2 days |
| Fish fillets | 0.5 kg | 6–12 h | 30–40 min | 1–2 days |
| Whole fish | 1 kg | 10–18 h | 60–75 min | 1–2 days |
| Shrimp | 0.5 kg | 6–12 h | 15–30 min | 1–2 days |
Good to know
- Poultry in the fridge takes about 24 hours for every 2 to 2.5 kg. Small packs thaw overnight.
- Cold-water thawing takes about 30 minutes for every 0.5 kg, and the water must be changed every 30 minutes.
- You can cook most meat and poultry from frozen. It is safe, but it takes about 50% longer, and stuffed poultry should be thawed first.
- Check that the center is fully thawed before cooking, and cook poultry to 74 °C inside.