FoodBanter.com - View Single Post - How long does it take the fridge to go from room temp to turkey defrosting temps?

JoeSpareBedroom

"Pete C." > wrote in message
...
> zxcvbob wrote:
>>
>> wrote:
>> > Pete C. wrote:
>> >> maxine in ri wrote:
>> >>> I just finished cleaning out the fridge, and there's still not a lot
>> >>> of
>> >>> room, so I plan to plug in the spare fridge and stock it with the
>> >>> ingredients for the big meal next Thursday. I also have to defrost
>> >>> the
>> >>> 16 pound turkey, which I figure I'll give 5 days, so I have time to
>> >>> air
>> >>> dry the skin and give the spices time to aromate their way in.
>> >
>> >> Have you considered defrosting it in cold water? That only takes a few
>> >> hours and doesn't take up tons of freezer space.
>> >>
>> >
>> > Pete, you took the words right out of my mouth. Off of my keyboard.
>> > Something...
>> >
>> > Once upon a time I tried thawing the turkey in the fridge, just like
>> > the wrapper said. I forget how long it was spozed to be in there....
>> > but by the time Thanksgiving Eve rolled around the bird was still
>> > pretty doggone solid. So I did the cold-water thaw Thanksgiving
>> > morning, which worked a treat and saved the day.
>> >
>> > Obviously my fridge is colder than most others. Or my turkey was just
>> > being mean. Or something. But since then I've always thawed the
>> > turkey in cold water, it's much more predictable.
>> >
>> > Best -- Terry
>> >
>>
>> I've started roasting my turkeys from frozen. I thaw them just enough
>> to get the plastic wrap off.
>>
>> Best regards,
>> Bob
>
> I hope that's a joke. It would be both dangerous since large sections
> will be in the bacteria danger zone for quite a long time and also just
> about guaranteed to produce terrible results from very uneven cooking.
>
> Pete C.

Shhhh........we're about to see natural selection at work. Either that, or
the outermost layers of meat end up with the texture of a cinder block.