Steve Pope wrote:
> ImStillMags > 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?
>
> 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