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Brooklyn1

On Sat, 4 Dec 2010 22:30:50 +0000 (UTC), (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?

Every turkey I've ever defrosted needed five full days in the fridge
and still there was icy parts in the cavity and the giblets were
pretty much still solid. I used the water method once, requires too
much attention with changing water. To be perfectly honest 48 hours
is much to little time to defrost a 17 pound turkey... were it me
knowing what I know now I'd leave that turkey in your freezer and buy
a fresh turkey.