This weekend is Thanksgiving here in Canada and I was asked about defrosting a turkey. So I checked out a couple of sources and here's the bottom line.....
Most important DO NOT THAW A TURKEY AT ROOM TEMPERATURE
According to these folks
1 Put the frozen turkey on a shelf in your refrigerator. Place a tray or roasting pan under the turkey to catch any drips.
2. Wait one to two days for a turkey weighing 12 pounds or less, two to three days for a turkey weighing 12 to 20 pounds, and three to four days for a turkey weighing 20 to 24 pounds.
3. Prepare thawed turkey as desired.
To speed the thawing process, remove the giblets from the body as soon as the turkey is pliable enough.
According to these experts there is another option (although they prefer the fridge too)
1. Place the wrapped turkey in the sink and cover it completely with cold water. This method requires about 30 minutes per pound.
2. Change the water every 30 minutes to make sure it stays cold. If the wrapping is torn, place the turkey in another plastic bag, close securely, and then place in water.
They also suggest a way to thaw in the microwave, but frankly, I would never do that. Here's what they say...."check the manufacturer’s instructions for the size of turkey that will fit into your oven, the minutes per pound and the power level to use for thawing. Cook immediately after thawing."
THAWING TIMES FOR A TURKEY -
8-12 lb(3.5k - 5.4k) 1-2 days in the fridge or 4-6 hours in cold water
12-16 lb(5.4k-7.25k) 2-3 days in the fridge or 6-8 hours in cold water
16-20 lb (7.25k-9k) 3-4 days in the fridge or 8-10 hours in cold water
20-24 lb (9k-10.9k)4-5 days in the fridge or 10-12 hours in cold water.
Just remember that thawing in the fridge may take longer, but it's safer.
If you have any other defrosting ideas, share them in the comments or send me an email . I'll keep a running addition of all our wonderful choices.
Please email me any of your questions, and if I don't have the answer, I'll certainly try find it for you.
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