Hillary Penge wrote:
> ================================================== ===================
> Turkey Safety
> ===========
>
> Thawing Safely
>
> In the refrigerator
>
> * Thaw the turkey in its original wrap on a tray placed in the bottom
> section of the refrigerator.
>
> * Allow about 24 hours of defrost time for every 5 pounds of turkey.
> Example: a 20 pound turkey will take 4 to 5 days to thaw.
>
> * Do not thaw on the counter. Thawing at room temperature increases
> the risk of bacteria growth.
>
> * At room temperature, bacteria on the turkey can grow rapidly when
> the outside portion of the bird begins to thaw. These bacteria can
> multiply to dangerously high levels producing toxins that cooking may
> not destroy.
>
> In cold water
>
> * Thawing in cold water is safe too. Submerge the bird in its wrapper
> in a deep sink of cold water and change the water every 30 minutes to
> keep it cold.

[snip]

How about the frozen turkey that's wrapped in a towel and sitting in the
cab of my truck? Is it OK? It has been there for about 3 weeks and it
still isn't thawed. I'm not sure it will be ready to cook by Christmas.
Maybe Easter...

Best regards,
Bob