California — November 4, 2026. Families preparing for Thanksgiving on Thursday, November 26, can avoid one of the holiday’s common mistakes: giving a frozen turkey too little time to thaw safely. Guidance from the Centers for Disease Control and Prevention and the U.S. Department of Agriculture emphasizes temperature, timing and preventing cross-contamination.

How early should you begin thawing?

The USDA says to allow about 24 hours per four to five pounds for a frozen whole turkey to thaw in the refrigerator. A turkey thawed that way can remain refrigerated for another one to two days before cooking. Two other safe methods are cold-water thawing and microwave thawing; cook the bird immediately after using either one. Never thaw a turkey on the countertop or in a car or garage.

Use a food thermometer

CDC guidance says turkey should reach at least 165°F in the appropriate parts of the bird, and any stuffing cooked inside it should also reach 165°F. Wash hands and clean food-contact surfaces, and keep raw poultry and its juices away from foods that will not be cooked. Washing a raw turkey in the sink is discouraged because splashing can spread germs.

What about leftovers?

Refrigerate perishable leftovers within two hours of cooking, or within one hour if they have been in temperatures above 90°F. Divide large portions into smaller containers so they cool quickly. The CDC advises eating refrigerated cooked turkey and holiday dishes within three to four days, or freezing them for longer storage. Reheat leftovers to 165°F.

The rules apply whether the meal is a large family gathering or a small celebration. For more holiday information, see California58’s Thanksgiving 2026 guide.

Sources: CDC; USDA FSIS turkey thawing; USDA FSIS refrigerator storage. Reviewed November 4, 2026.

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