The fastest safe way to thaw meat is cold water: seal it in a leak-proof bag, submerge it in cold tap water and change the water every 30 minutes. A 1-pound package thaws in about an hour or less. The microwave is faster still, and you can also cook meat straight from frozen.
Key facts
- Cold water: about 1 hour or less for a 1-lb package, 2 to 3 hours for 3 to 4 lb, about 30 minutes per pound for a whole turkey (USDA FSIS).
- Change the cold water every 30 minutes, and cook the meat right after it thaws.
- Microwave-thawed meat must be cooked immediately.
- Cooking from frozen is safe and takes about 50% longer.
- Never thaw meat on the counter or in hot water.
How do you thaw meat fast and safely?
USDA's Food Safety and Inspection Service (FSIS) lists three safe ways to thaw meat and poultry: in the refrigerator, in cold water and in the microwave. The refrigerator is the slowest, needing about a full day even for a 1-pound package. When you need dinner tonight, cold water and the microwave are the two fast options, and cooking from frozen skips thawing entirely.
| Method | How long | After thawing |
|---|---|---|
| Cold water | About 1 hour or less for 1 lb; 2–3 hours for 3–4 lb; whole turkey about 30 min per lb | Cook immediately |
| Microwave | Minutes; follow the oven's defrost setting | Cook immediately |
| Cook from frozen | No thawing; cooking takes about 50% longer | Check the final temperature |
| Refrigerator (for comparison) | About a full day for 1 lb; 24 hours per 4–5 lb for a turkey | Ground meat and poultry 1–2 days; steaks, chops and roasts 3–5 days |
How to defrost meat fast in cold water
Cold water thaws meat much faster than the refrigerator while keeping the surface cold. FSIS's method:
- Bag it. Put the meat in a leak-proof package or zip-top plastic bag.
- Submerge it. Fill a bowl, pot or clean sink with cold tap water and push the bag under.
- Change the water every 30 minutes. The water warms as the meat chills it, so fresh cold water keeps it thawing.
- Cook it right away. Food thawed this way should be cooked as soon as it's thawed, and cooked before you refreeze it.
Small packages go fastest. FSIS says a package of about 1 pound may thaw in an hour or less, and a 3- to 4-pound package may take 2 to 3 hours.
Can you thaw meat in the microwave?
Yes. Use the defrost setting and follow your microwave's instructions. Microwave thawing is uneven: some edges may begin to cook while the center is still frozen, and those warm areas sit in the temperature range where bacteria grow. That's why FSIS says to cook microwave-thawed food immediately. Don't put it back in the fridge for later, and cook it before refreezing.
Can you cook meat from frozen?
Yes, and it's often the most practical choice. FSIS says meat and poultry can be cooked safely from the frozen state; expect cooking to take about 50% longer than for fully thawed or fresh meat. For a whole frozen turkey, FSIS says at least 50% longer. Always finish with a food thermometer, since frozen meat can look done outside long before the center is hot. Our guide to how to use a meat thermometer shows where to place the probe.
What not to do when thawing meat
- Don't thaw on the counter. Even while the center is frozen, the outer layer can warm into the danger zone of 40 to 140°F (4 to 60°C), where bacteria multiply rapidly.
- Don't use hot water. It has the same problem: the surface warms into the danger zone. Use cold tap water only.
- Don't thaw in a garage, basement, car, dishwasher or plastic garbage bag, or outdoors. FSIS lists these as unsafe because the temperature isn't controlled.
- Don't leave thawing meat out for more than 2 hours (1 hour above 90°F). See how long food can sit out.
How to thaw chicken fast
For boneless chicken breasts or thighs, cold water is the fastest method: a 1-pound package in a sealed bag usually thaws in about an hour or less, with the water changed every 30 minutes. The microwave works for small portions if you cook the chicken right away. Frozen breasts can also go straight into the oven or pan; plan on about 50% more cooking time. A 3- to 4-pound whole chicken takes about 2 to 3 hours in cold water. Cook all chicken to 165°F. See thawing chicken breasts, thawing a whole chicken and the chicken breast temperature page.
How to thaw ground beef fast
Ground beef is the easiest meat to thaw quickly. A 1-pound package in cold water takes about an hour or less. The microwave defrost setting is faster but may start to cook the edges, so brown the meat right after. You can also cook it from frozen, allowing about 50% more time. Cook ground beef to 160°F. Ground turkey thaws the same way but needs 165°F. More detail: thawing ground beef, thawing ground turkey and ground beef temperature.
How to thaw steak fast
Steaks thaw well in cold water: about an hour or less for a 1-pound package, longer for thick cuts or bigger packs. Keep them in a sealed bag so they don't absorb water. You can also cook steak from frozen, allowing about 50% more time. The USDA safe minimum for steak, like other whole cuts of beef, is 145°F with a 3-minute rest. Pork chops follow the same timing. See thawing steak, thawing pork chops and steak temperatures.
How to thaw a turkey fast
A whole turkey takes days in the refrigerator (about 24 hours per 4 to 5 pounds), so cold water is the fast option: about 30 minutes per pound. Keep the turkey in its wrapping so water can't leak in, submerge it in cold water, change the water every 30 minutes and cook it right after it thaws. A 12- to 16-pound turkey needs about 6 to 8 hours.
| Turkey weight | Refrigerator | Cold water |
|---|---|---|
| 4-12 lb | 1-3 days | 2-6 hours |
| 12-16 lb | 3-4 days | 6-8 hours |
| 16-20 lb | 4-5 days | 8-10 hours |
| 20-24 lb | 5-6 days | 10-12 hours |
A turkey that fits in your microwave can be thawed there; check the manual for minutes per pound and power level, then cook it immediately. You can also roast a turkey from frozen, but FSIS says it takes at least 50% longer. Cook turkey to 165°F. See thawing a turkey and turkey temperature.
Can you refreeze meat after a fast thaw?
Not raw. FSIS says meat thawed in cold water or the microwave should be cooked before it's refrozen. Only meat thawed in the refrigerator can be refrozen raw, with some loss of quality. Our guide on refreezing thawed meat covers the details.
Questions people ask
How do you defrost chicken fast?
Seal it in a leak-proof bag and submerge it in cold tap water, changing the water every 30 minutes. A 1-pound package of boneless chicken usually thaws in about an hour or less; cook it right away.
How do you thaw ground beef fast?
Use cold water (about an hour or less for 1 pound) or the microwave defrost setting. Either way, cook it immediately after thawing.
How can you defrost a turkey quickly?
Thaw it in cold water at about 30 minutes per pound, changing the water every 30 minutes. A 12- to 16-pound bird takes about 6 to 8 hours.
Can you thaw meat in hot water?
No. Hot water warms the outside of the meat into the 40 to 140°F danger zone while the center is still frozen. Use cold tap water instead.
Is it safe to cook meat without thawing it?
Yes. FSIS says meat and poultry can be cooked from frozen; it takes about 50% longer, so check the final temperature with a thermometer.
How long can thawed meat stay in the fridge?
Meat thawed in the refrigerator keeps 1 to 2 more days for ground meat and poultry and 3 to 5 days for steaks, chops and roasts. Meat thawed in cold water or the microwave should be cooked right away.
