"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.