"Serene Vannoy" > wrote in message
...
> On 12/04/2010 02:46 PM, Steve Pope wrote:
>> > wrote:
>>
>>> On Dec 4, 2:30 pm, (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