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Melba's Jammin'

In article >,
(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

I'd do it in water, changing frequently. And once you think you can get
your hand inside, flood that with water, too. Good luck.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller