How long does it take to thaw out a 12 pound turkey?

Allow 30 minutes of thawing time for each pound of turkey, which translates to two to six hours for a 4- to 12-pound turkey. A 12- to 15-pound bird will thaw in six to eight hours.

Also know, how long does it take to cook a 12 pound turkey?

Calculate Turkey Roasting Time and Temperature. The simplest say to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that's about 3 hours for a 12- to 14-pound bird).

Subsequently, question is, how long will it take a 13 pound turkey to thaw? Turkey Thawing Time

Turkey Size	Thaw in Refrigerator	Thaw in Cold Water
4 to 12 lbs.	1 to 3 days	2 to 6 hours
12 to 16 lbs.	3 to 4 days	6 to 8 hours
16 to 20 lbs.	4 to 5 days	8 to 10 hours
20 to 24 lbs.	5 to 6 days	10 to 12 hours

Keeping this in consideration, how long does it take to thaw a 5lb turkey?

about 24 hours

Should I cook my turkey at 325 or 350?

Roast the turkey uncovered at a temperature ranging from 325°F to 350°F. Higher temperatures may cause the meat to dry out, but this is preferable to temperatures that are too low which may not allow the interior of the turkey to cook to a safe temperature.

37 Related Question Answers Found

Do you cover a turkey when cooking it?

The Best Way to Cover Your Turkey While It Cooks. To achieve that balance, the ideal is to let the bird spend time both covered and uncovered: We recommend covering your bird for most of the cooking time to prevent it from drying out, then removing the cover for the last 30 minutes or so to allow the skin to crisp.

What is the best temperature to cook a turkey?

165°F is the USDA recommended temperature for cooked turkey. The turkey will continue to cook for several minutes after you take it out of the oven, so take it out before the meat reaches those target temperatures. I usually take the the turkey out when the breast reaches 155°F to 160°F, and the thighs 155°F to 165°F.

How do you defrost a 12 pound turkey?

Wrap the turkey when thawing it in cold water.

Submerge the wrapped turkey in it and change the water every half hour. Changing the water will help to ward off any contaminating bacteria. Allow 30 minutes of thawing time for each pound of turkey, which translates to two to six hours for a 4- to 12-pound turkey.

How long should a turkey rest?

30 to 40 minutes

How many hours does it take to cook a 13lb turkey?

How long to cook a turkey

Weight of Bird	Roasting Time (Unstuffed)	Roasting Time (Stuffed)
10 to 18 pounds	3 to 3-1/2 hours	3-3/4 to 4-1/2 hours
18 to 22 pounds	3-1/2 to 4 hours	4-1/2 to 5 hours
22 to 24 pounds	4 to 4-1/2 hours	5 to 5-1/2 hours
24 to 29 pounds	4-1/2 to 5 hours	5-1/2 to 6-1/4 hours

Where do you check the temp on a turkey?

The best way to check the temperature of a turkey to to stick an instant-read thermometer (we like the Thermapen) in the meatiest part of the thigh (see photo above). This is a part of the turkey that cooks the slowest and is also one of the thickest.

Does a brined turkey cook faster?

A: No. Brining works much faster than a marinade so brining a turkey for longer than recommended will oversaturate the bird. An over-brined turkey will taste salty.

Can you leave a turkey out to thaw overnight?

Thawing turkey in a sink full of cold water is faster than thawing in the refrigerator, but it's not safe to leave it in the sink to thaw overnight.

Can you cook a turkey from frozen?

Yes, cooking a turkey from frozen or partially frozen is totally safe and is even USDA-approved. Oven-roasting is the only truly safe way to cook a frozen turkey. Do NOT deep-fry or grill a frozen turkey. Also, it's best to cook the stuffing separately.

What do I do if my turkey is not fully thawed?

If There's No Time to Thaw

If you're up against the clock and have no time left for even the “quick” cold-water thaw, then just cook the turkey as it is. It's perfectly safe to cook a frozen or partially frozen turkey — you just need to allow some extra cooking time.

Why can't you thaw a turkey at room temperature?

You should never thaw a frozen turkey on the counter at room temperature or in hot water. Under either of those methods, the outer layer of the turkey can sit between the bacteria-breeding temperatures of 40°F and 140 °F for far too long to be safe.

How do you thaw a turkey in water?

Cold Water Thawing

Leave turkey in unopened packaging. Cover completely with cold water.
Change water every 30 minutes to keep turkey surface cold.
Allow 30 minutes per pound to thaw.

Can you thaw a turkey in a cooler?

Put the turkeys in unused plastic bags and place them in the coolers. Depending on weight, they'll need 3-4 days to thaw. Frozen turkeys provide their own refrigeration in a cooler; no ice is needed. This leaves you with enough room in the refrigerator to take care of make-ahead dishes for Thanksgiving.

How long does it take to defrost a 20 pound turkey in the refrigerator?

Thaw It in Cold Water

Turkey Weight	Thawing Time (Refrigerator)	Thawing Time (Cold Water)
Up to 12 lbs	1 to 3 days	2 to 6 hours
12 to 16 lbs	3 to 4 days	6 to 8 hours
16 to 20 lbs	4 to 5 days	8 to 10 hours
20 to 24 lbs	5 to 6 days	10 to 12 hours

When should I take the turkey out of the freezer?

Thawing in the Refrigerator

Allow approximately 24 hours for each 5 pounds in a refrigerator set at 40° or below.
Place the turkey in a container to prevent juices from dripping onto other items in your refrigerator.
A turkey thawed in the refrigerator can be left in the fridge for up to two days before cooking.

How long does it take to defrost a turkey in the refrigerator?

When thawing a turkey in the refrigerator: Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below.

Refrigerator Thawing Times

4 to 12 pounds — 1 to 3 days.
12 to 16 pounds — 3 to 4 days.
16 to 20 pounds — 4 to 5 days.
20 to 24 pounds —5 to 6 days.

How long should you brine a turkey for?

Keep the Turkey Cold and Let It Brine for 8 to 18 Hours

Pop the turkey into the fridge and let it brine for at least 8 hours (and up to 18 hours). Just don't leave the turkey in the brine for longer than recommended—over-brining can render the bird too salty and turn the texture spongy.