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Thanksgiving timeline

A plan that works back from Thanksgiving dinner to set when the turkey thaws, goes in the oven, rests, and when leftovers go in the fridge.

What It Means

A Thanksgiving timeline is a schedule for the holiday meal that starts at the time you want to eat and counts backward. The turkey sets most of it: a frozen bird needs days in the refrigerator to thaw, several hours in the oven depending on its weight, and a rest before carving. USDA's food safety guidance supplies the numbers, including how long to thaw, when the meat is done and how soon leftovers go in the fridge.

Try It: Plan the Turkey from Freezer to Table

Enter your guest count. USDA's rule of thumb is 1 pound of turkey per person, and the times come from USDA's thawing guide and roasting chart.

Turkey to buy (pounds)16
Fridge thaw (days)3.2 to 4.0
Or cold water (hours)8.0

Move it from the freezer to the fridge at least 4 days before you roast.

Roast at 325°F

3¾ to 4¼ hours

It's done when a food thermometer reads 165°F. Let it stand 20 minutes before carving, and get leftovers into the fridge within 2 hours of it leaving the oven.

How People Say It

  • "The turkey has to go in the fridge tonight or it won't thaw in time."
  • "What time does the bird need to go in?"
  • "Who's carving this year?"

The Breakdown

Worked example. Sixteen guests, dinner at 4:00 p.m., an unstuffed turkey. The times are an example; the rules behind them are USDA's.

WhenWhat happens
4 days before dinnerBuy a 16-pound turkey (1 pound per person) and move it from the freezer to the fridge. At 24 hours for every 4 to 5 pounds, it needs about 3 to 4 days.
Dinner day, 11:25 a.m.Turkey goes into an oven set to 325°F. A 14 to 18 pound unstuffed bird takes 3¾ to 4¼ hours.
3:1010,000 stepsA popular daily step goal that began as the name of a 1960s Japanese pedometer; later studies find health benefits begin well below it. See more p.m.Start checkingChecking accountA bank or credit union account for everyday money going in and out, used by debit card, checks, transfers and direct deposit. See more with a food thermometer, at the short end of the range.
By 3:40 p.m.Out of the oven once it reads 165°F.
3:40 to 4:00 p.m.It stands 20 minutes, then it's carved.
By 5:40 p.m.Leftovers in the fridge, within 2 hours of leaving the oven.

What the result means. Thawing starts days before anything else, so it's the step to put on the calendar first. If the bird is still frozen on the day before, USDA's cold water method takes about 30 minutes per pound, so a 16-pound turkey needs about 8 hours in water that's changed every 30 minutes.

Roasting times at 325°F, from FoodSafety.gov's chart

WeightUnstuffedStuffed
8 to 12 pounds2¾ to 3 hours3 to 3½ hours
12 to 14 pounds3 to 3¾ hours3½ to 4 hours
14 to 18 pounds3¾ to 4¼ hours4 to 4¼ hours
18 to 20 pounds4¼ to 4½ hours4¼ to 4¾ hours
20 to 24 pounds4½ to 5 hours4¾ to 5¼ hours

Good to Know

USDA's Food Safety and Inspection Service says to thaw a turkey in the refrigerator at 40°F or below, or in cold tap water changed every 30 minutes. Set the oven no lower than 325°F and check doneness with a food thermometer: the turkey is safe at 165°F. Refrigerate the turkey within 2 hours of it leaving the oven, and use leftover turkey, stuffing and gravy within 3 to 4 days.

FAQ

How long does it take to thaw a turkey in the fridge?

USDA says to allow about 24 hours for every 4 to 5 pounds. A 16-pound turkey needs about 3 to 4 days, so plan on moving it the fourth day before you cook.

How long do you cook a 16-pound turkey?

FoodSafety.gov's chart gives 3¾ to 4¼ hours at 325°F for an unstuffed turkey of 14 to 18 pounds, and 4 to 4¼ hours if it's stuffed. It's done when a food thermometer reads 165°F.

How long can Thanksgiving leftovers stay out?

USDA says to refrigerate the turkey within 2 hours of it coming out of the oven. Once chilled, use turkey, stuffing and gravy within 3 to 4 days.

Do It in Buhata

Reminders, Meals

Set a Reminder in Buhata for the day the turkey moves from the freezer to the fridge, and plan the rest of the cooking in Meals.

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Related Terms and Categories

  • Internal temperature

    The temperature at the center of cooked food, read with a food thermometer; USDA lists the minimum each food must reach to be safe to eat.

  • Resting meat

    Leaving cooked meat off the heat for a set time before cutting or eating it; USDA lists at least 3 minutes for whole cuts of red meat.

  • Hosting checklist

    A list of everything to prepare before guests arrive, from the menu and seating to keeping buffet food at safe temperatures for the whole party.

Holidays and celebrations

Sources

USDA Food Safety and Inspection Service, "Let's Talk Turkey: A Consumer Guide to Safely Roasting a Turkey"; USDA FSIS, "The Big Thaw: Safe Defrosting Methods"; USDA FSIS, "Turkey Basics: Safe Thawing"; FoodSafety.gov, "Meat and Poultry Roasting Charts"

Last updated .