Thread: turkey thawing advice needed

On Dec 4, 2:30*pm, spop...@speedymail.org (Steve Pope) wrote:
> I'm sure there are many opinions on this but here goes:
>
> I have a 17 lb, presently frozen turkey. *(It was in the refrigerator
> case at the grocery store today, but still seems pretty completely frozen..)
>
> I need to cook this turkey Monday, that is pretty much 48 hours from now
> it need to go into the oven ideally completely thawed. *By my calculation
> it will not have thawed sufficiently by then if I just leave it in the
> refrigerator.
>
> How should I approach this?
>
> Steve

How deep is your kitchen sink.....or do you have a laundry sink?
Fill it with cold water and put the turkey in there.
Overnight. See how it is in the morning.

ImStillMags <[email protected]> wrote:

>On Dec 4, 2:30*pm, spop...@speedymail.org (Steve Pope) wrote:

>> I have a 17 lb, presently frozen turkey. *(It was in the refrigerator
>> case at the grocery store today, but still seems pretty completely frozen.)
>>
>> I need to cook this turkey Monday, that is pretty much 48 hours from now
>> it need to go into the oven ideally completely thawed. *By my calculation
>> it will not have thawed sufficiently by then if I just leave it in the
>> refrigerator.

>> How should I approach this?

>How deep is your kitchen sink.....or do you have a laundry sink?
>Fill it with cold water and put the turkey in there.
>Overnight. See how it is in the morning.

I'm considering the water method, I've just never used it. Has
this worked for you in the past? Has anyone actually done this?
Any specific advice?

We have a laundry room sink, or I could get a tub of some sort.

The other thing I'm considering is letting it thaw at room temp
for say three 2-hour intervals today and tomorrow, refigerating it
the rest of the time.

Steve

On 12/04/2010 02:46 PM, Steve Pope wrote:
> ImStillMags<[email protected]> wrote:
>
>> On Dec 4, 2:30 pm, spop...@speedymail.org (Steve Pope) wrote:
>
>>> I have a 17 lb, presently frozen turkey. (It was in the refrigerator
>>> case at the grocery store today, but still seems pretty completely frozen.)
>>>
>>> I need to cook this turkey Monday, that is pretty much 48 hours from now
>>> it need to go into the oven ideally completely thawed. By my calculation
>>> it will not have thawed sufficiently by then if I just leave it in the
>>> refrigerator.
>
>>> How should I approach this?
>
>> How deep is your kitchen sink.....or do you have a laundry sink?
>> Fill it with cold water and put the turkey in there.
>> Overnight. See how it is in the morning.
>
> I'm considering the water method, I've just never used it. Has
> this worked for you in the past? Has anyone actually done this?
> Any specific advice?

My mom does it every year. No one's died yet, and it's MUCH faster than
the fridge method.

Serene


--
http://www.momfoodproject.com

On Dec 4, 2:46*pm, spop...@speedymail.org (Steve Pope) wrote:
> ImStillMags *<sitara8...@gmail.com> wrote:
> >On Dec 4, 2:30 pm, spop...@speedymail.org (Steve Pope) wrote:
> >> I have a 17 lb, presently frozen turkey. (It was in the refrigerator
> >> case at the grocery store today, but still seems pretty completely frozen.)
>
> >> I need to cook this turkey Monday, that is pretty much 48 hours from now
> >> it need to go into the oven ideally completely thawed. By my calculation
> >> it will not have thawed sufficiently by then if I just leave it in the
> >> refrigerator.
> >> How should I approach this?
> >How deep is your kitchen sink.....or do you have a laundry sink?
> >Fill it with cold water and put the turkey in there.
> >Overnight. * See how it is in the morning.
>
> I'm considering the water method, I've just never used it. *Has
> this worked for you in the past? *Has anyone actually done this?
> Any specific advice?
>
> We have a laundry room sink, or I could get a tub of some sort.
>
> The other thing I'm considering is letting it thaw at room temp
> for say three 2-hour intervals today and tomorrow, refigerating it
> the rest of the time.
>
> Steve

We used the water thaw method all the time in the restaurant. It
works great. I trust it more than countertop thawing any day. The
bird will be still quite cold in the water even after it has thawed so
it will still inhibit any bacteria growth.
Just be sure to weight it down so it doesn't float. The laundry sink
should work well.

"Steve Pope" <[email protected]> wrote in message
news:idefeq$ru$[email protected]..
> I'm sure there are many opinions on this but here goes:
>
> I have a 17 lb, presently frozen turkey. (It was in the refrigerator
> case at the grocery store today, but still seems pretty completely
> frozen.)
>
> I need to cook this turkey Monday, that is pretty much 48 hours from now
> it need to go into the oven ideally completely thawed. By my calculation
> it will not have thawed sufficiently by then if I just leave it in the
> refrigerator.
>
> How should I approach this?
>
>
> Steve


Prior to (U.S.) Thanksgiving I saw Alton Brown on the Food Network doing a
Q&A about turkey. He said the best way to thaw one is to set it in a sink
and let cold water lightly drizzle over it. If you start now it should be
thawed by then!

Jill

"Serene Vannoy" <[email protected]> wrote in message
news:[email protected]..
> On 12/04/2010 02:46 PM, Steve Pope wrote:
>> ImStillMags<[email protected]> wrote:
>>
>>> On Dec 4, 2:30 pm, spop...@speedymail.org (Steve Pope) wrote:
>>
>>>> I have a 17 lb, presently frozen turkey. (It was in the refrigerator
>>>> case at the grocery store today, but still seems pretty completely
>>>> frozen.)
>>>>
>>>> I need to cook this turkey Monday, that is pretty much 48 hours from
>>>> now
>>>> it need to go into the oven ideally completely thawed. By my
>>>> calculation
>>>> it will not have thawed sufficiently by then if I just leave it in the
>>>> refrigerator.
>>
>>>> How should I approach this?
>>
>>> How deep is your kitchen sink.....or do you have a laundry sink?
>>> Fill it with cold water and put the turkey in there.
>>> Overnight. See how it is in the morning.
>>
>> I'm considering the water method, I've just never used it. Has
>> this worked for you in the past? Has anyone actually done this?
>> Any specific advice?
>
> My mom does it every year. No one's died yet, and it's MUCH faster than
> the fridge method.
>
> Serene
>
I use cold water to thaw meats/poultry all the time. It's no big deal.
It's certainly better than letting something sit out on the counter for who
knows how long.

Jill

Serene Vannoy <[email protected]> wrote:

[water method]

>My mom does it every year. No one's died yet, and it's MUCH faster than
>the fridge method.

Thanks.

So based on a chart that says a 17 lb turkey would take 8 hours to
thaw in cold water, or 4 days to thaw in a refrigerator, I
am thinking that 2 days of thawing in refrigerator followed by
4 hours in cold water will work. (Or are turkeys nonlinear?)

I'm not planning to stuff the turkey (never do) so I'm not too
concerned about it cooking completely and safely.


Steve

ImStillMags <[email protected]> wrote:

>We used the water thaw method all the time in the restaurant. It
>works great. I trust it more than countertop thawing any day. The
>bird will be still quite cold in the water even after it has thawed so
>it will still inhibit any bacteria growth.
>Just be sure to weight it down so it doesn't float. The laundry sink
>should work well.

Thanks. This is reassuring.

I guess the only gotcha is there is no way I can keep the bird
frozen until Monday (no freezer space), so I will have to start the
water-thawing from what will be a semi-thawed state.


S.

On Dec 4, 5:30 pm, spop...@speedymail.org (Steve Pope) wrote:
> I'm sure there are many opinions on this but here goes:
>
> I have a 17 lb, presently frozen turkey. (It was in the refrigerator
> case at the grocery store today, but still seems pretty completely frozen.)
>
> I need to cook this turkey Monday, that is pretty much 48 hours from now
> it need to go into the oven ideally completely thawed. By my calculation
> it will not have thawed sufficiently by then if I just leave it in the
> refrigerator.
>
> How should I approach this?
>
> Steve

Do you have a cooler? If so, put the turkey in there and cover it
with cold water. Add ice cubes if the water isn't real cold out of
the tap and/or you live in or have to stash the turkey in a more-than-
refrigerator-temperature place while it defrosts. (In other words,
keep the water temperature at less than 40 degrees F.)

--
Silvar Beitel

Steve Pope wrote:
> ImStillMags <[email protected]> wrote:
>
>> On Dec 4, 2:30 pm, spop...@speedymail.org (Steve Pope) wrote:
>
>>> I have a 17 lb, presently frozen turkey. (It was in the refrigerator
>>> case at the grocery store today, but still seems pretty completely frozen.)
>>>
>>> I need to cook this turkey Monday, that is pretty much 48 hours from now
>>> it need to go into the oven ideally completely thawed. By my calculation
>>> it will not have thawed sufficiently by then if I just leave it in the
>>> refrigerator.
>
>>> How should I approach this?
>
>> How deep is your kitchen sink.....or do you have a laundry sink?
>> Fill it with cold water and put the turkey in there.
>> Overnight. See how it is in the morning.
>
> I'm considering the water method, I've just never used it. Has
> this worked for you in the past? Has anyone actually done this?
> Any specific advice?
>
> We have a laundry room sink, or I could get a tub of some sort.
>
> The other thing I'm considering is letting it thaw at room temp
> for say three 2-hour intervals today and tomorrow, refigerating it
> the rest of the time.
>
> Steve


Why do you think it needs to be thawed? Are you going to stuff it?
(that would be a good reason)

I've started just roasting turkeys still frozen. It adds about an
hour to the cooking time.

Bob

Steve Pope wrote:
>
> I'm not planning to stuff the turkey (never do) so I'm not too
> concerned about it cooking completely and safely.

Stand to inherit some money, do you?

On Sat, 4 Dec 2010 22:46:11 +0000 (UTC), [email protected] (Steve
Pope) wrote:

>I'm considering the water method, I've just never used it. Has
>this worked for you in the past? Has anyone actually done this?
>Any specific advice?

As long as you have considered the water method....I would suggest
brining the turkey. You won't be disappointed.

@@@@@ Now You're Cooking! Export Format

Roast Turkey

Poultry

14 pound frozen young turkey
For the Brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
canola oil

Combine all brine ingredients, except ice water, in a stockpot, and
bring to a boil. Stir to dissolve solids, then remove from heat, cool
to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the
brine and ice water in a clean 5-gallon bucket. Place thawed turkey
breast side down in brine, cover, and refrigerate or set in cool area
(like a basement) for 6 hours. Turn turkey over once, half way through
brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the
apple, onion, cinnamon stick, and cup of water in a microwave safe
dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water.
Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with
paper towels. Add steeped aromatics to cavity along with rosemary and
sage. Tuck back wings and coat whole bird liberally with canola oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes.
Remove from oven and cover breast with double layer of aluminum foil,
insert probe thermometer into thickest part of the breast and return
to oven, reducing temperature to 350 degrees F. Set thermometer alarm
(if available) to 161 degrees. A 14 to 16 pound bird should require a
total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely
covered for 15 minutes before carving.


** Exported from Now You're Cooking! v5.87 **

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appétit!

http://whstoneman.blogspot.com

zxcvbob <[email protected]> wrote:

>Why do you think it needs to be thawed? Are you going to stuff it?
>(that would be a good reason)

No, not stuffing it.

>I've started just roasting turkeys still frozen. It adds about an
>hour to the cooking time.

I think at minimum it should be thawed enough that I can reach
inside and pull out the giblet package.... but by Monday that
should not be a problem.

Your suggestion would save some effort.


Steve

In article <idefeq$ru$[email protected]>,
[email protected] (Steve Pope) wrote:

> I'm sure there are many opinions on this but here goes:
>
> I have a 17 lb, presently frozen turkey. (It was in the refrigerator
> case at the grocery store today, but still seems pretty completely frozen.)
>
> I need to cook this turkey Monday, that is pretty much 48 hours from now
> it need to go into the oven ideally completely thawed. By my calculation
> it will not have thawed sufficiently by then if I just leave it in the
> refrigerator.
>
> How should I approach this?
>
>
> Steve

The cold water in the sink method has worked well for many people.
--
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Web Albums: <http://picasaweb.google.com/OMPOmelet>
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no influence on society. -- Mark Twain

On Dec 4, 6:09*pm, Mr. Bill <bb0...@gmail.com> wrote:
> On Sat, 4 Dec 2010 22:46:11 +0000 (UTC), spop...@speedymail.org (Steve
>
> Pope) wrote:
> >I'm considering the water method, I've just never used it. *Has
> >this worked for you in the past? *Has anyone actually done this?
> >Any specific advice?
>
> As long as you have considered the water method....I would suggest
> brining the turkey. *You won't be disappointed. *


Sorry Steve...didn't mean to mislead you..but I would put the FROZEN
TURKEY

On 12/04/2010 03:09 PM, Steve Pope wrote:
> zxcvbob<[email protected]> wrote:
>
>> Why do you think it needs to be thawed? Are you going to stuff it?
>> (that would be a good reason)
>
> No, not stuffing it.
>
>> I've started just roasting turkeys still frozen. It adds about an
>> hour to the cooking time.
>
> I think at minimum it should be thawed enough that I can reach
> inside and pull out the giblet package.... but by Monday that
> should not be a problem.
>
> Your suggestion would save some effort.

I think the government site says to just pull the giblets out after it's
cooked enough to allow that.

Serene

--
http://www.momfoodproject.com

On Dec 4, 6:13*pm, "Mr. Bill" <bb0...@gmail.com> wrote:
> On Dec 4, 6:09*pm, Mr. Bill <bb0...@gmail.com> wrote:
>
> > On Sat, 4 Dec 2010 22:46:11 +0000 (UTC), spop...@speedymail.org (Steve
>

As long as you have considered the water method....I would suggest
brining the turkey. *You won't be disappointed. *

Sorry Steve...didn't mean to mislead you..but I would put the FROZEN
TURKEY in the brine and let it thaw. Should be fine by Monday!!

> We used the water thaw method all the time in the restaurant. * It
> works great. *I trust it more than countertop thawing any day. * The
> bird will be still quite cold in the water even after it has thawed so
> it will still inhibit any bacteria growth.
> Just be sure to weight it down so it doesn't float. * The laundry sink
> should work well.

I use the cold water method myself in my giant stock pot, but I change
the water every two hours or so using cold tap water because after a
couple hours the water gets much colder. Also, I remove the plastic
wrapping from the turkey, which allows it to thaw inside also. It
will float, but I flip it over every half hour or so. This method
takes 8-10 hours to thaw the turkey.

On 12/4/2010 5:46 PM, Steve Pope wrote:
> ImStillMags<[email protected]> wrote:
>
>> On Dec 4, 2:30 pm, spop...@speedymail.org (Steve Pope) wrote:
>
>>> I have a 17 lb, presently frozen turkey. (It was in the refrigerator
>>> case at the grocery store today, but still seems pretty completely frozen.)
>>>
>>> I need to cook this turkey Monday, that is pretty much 48 hours from now
>>> it need to go into the oven ideally completely thawed. By my calculation
>>> it will not have thawed sufficiently by then if I just leave it in the
>>> refrigerator.
>
>>> How should I approach this?
>
>> How deep is your kitchen sink.....or do you have a laundry sink?
>> Fill it with cold water and put the turkey in there.
>> Overnight. See how it is in the morning.
>
> I'm considering the water method, I've just never used it. Has
> this worked for you in the past? Has anyone actually done this?
> Any specific advice?
>
> We have a laundry room sink, or I could get a tub of some sort.
>
> The other thing I'm considering is letting it thaw at room temp
> for say three 2-hour intervals today and tomorrow, refigerating it
> the rest of the time.
>
> Steve

I had to do this the week before thanksgiving when I was going to cook a
17 pounder for my son's class. I put it in the bathtub and filled with
cool water until it was submersed (they float). I put it in in the
morning and by evening it was thawed.

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