Thawing & Defrosting Times Chart
The counter is not a safe thawing method. Bacteria multiply rapidly between 40-140F (the USDA "danger zone"), and the outer surface of meat hits that range long before the center thaws. The fridge (below 40F the entire time) is the safest method but takes 24 hours per 5 lbs. Cold running water is 3-5x faster. The microwave works for small items but creates partially-cooked spots. Most proteins can also be cooked directly from frozen at 1.5x the normal time.
Never thaw food at room temperature. Use refrigerator, cold water, or microwave methods only.
Thawing Time Calculator
Enter the weight of your frozen food to estimate thawing time by method.
Thawing Times by Food
| Food | Fridge Rule | Cook Frozen? |
|---|---|---|
| Chicken | 24 hours per 5 lbs | Yes (1.5x time) |
| Turkey | 24 hours per 4-5 lbs | Thaw first |
| Ground Beef | 24 hours per 1 lb | Yes (1.5x time) |
| Salmon | 8-12 hours per lb | Yes (1.5x time) |
| Steak | 12-24 hours per lb | Yes (1.5x time) |
| Shrimp | 8-12 hours per lb | Yes (1.25x time) |
| Pork Chops | 12-24 hours per lb | Yes (1.5x time) |
| Ham | 24 hours per 4-5 lbs | Thaw first |
| Chicken Breast | 12-24 hours per lb | Yes (1.5x time) |
| Chicken Thighs | 12-24 hours per lb | Yes (1.5x time) |
| Fish Fillets | 8-12 hours per lb | Yes (1.5x time) |
| Pork Tenderloin | 12-24 hours per lb | Yes (1.5x time) |
| Lamb | 24 hours per 4-5 lbs | Thaw first |
| Bread | Not recommended. Fridge dries bread out. | Yes (1x time) |
| Frozen Vegetables | 6-8 hours per lb | Yes (1x time) |