Carmen Dioxide wrote:

(Herself) wrote in message
...
zxcvbob wrote:

Several days. I would start it thawing on the counter for a few hours
or a sink full of water for an hour or two, then move it to the fridge
to finish thawing.

I'd also recommend the running water in the sink trick...ever since I
heard of it, we've been defrosting in no time. A frozen chicken
completely defrosted in 3 hours...no weird bits, perfect.

But an incredible waste of water. Not an option here.

Not "incredible"..you only need a trickle of water.
--
'Tis Herself

Moosemeat wrote:

"zxcvbob" wrote in message
...
Carmen Dioxide wrote:

(Herself) wrote in message
...

But an incredible waste of water. Not an option here.

Work on your snipping...I didn't write that.
--
'Tis Herself

"Moosemeat" wrote in message ...
"zxcvbob" wrote in message
...
Carmen Dioxide wrote:

(Herself) wrote in message
...

But an incredible waste of water. Not an option here.
.
Running water down the sink drain is not wasting water anymore than
leaving the lawn sprinkler on to long.
We do not create water and we do not destroy water.\
The water is recycled. Think about your basic High School Chemistry and
Physics. Mull over your knowledge of Weather and\ the processes involved.
The only thing is some idiot saw fit to introduce a meter in the middle of
Jupe Pluvius in action and your heavy hand on the water faucet which causes
those who care more about their utility bill than they do for the
environment, to run in circles and wring their hands at the supposed "waste"
of water.

Two things to consider:

1.) Where you live, fresh water is plentiful (me too - people
shouldn't live where water is scarce.)

2.) Water down the drain goes to the sanitary sewer in many places,
where it is treated with chemicals and there is electricity spent on
the process. So there is waste involved in over-using water. Of
course, we pay for it so maybe that 's not such a big deal.

"Reg" wrote in message
. com...
zxcvbob wrote:

I've thawed a humongous whole chicken, still in the plastic wrap, in a
big stockpot of hot water on the stove over *very* low heat. I don't
remember how long it took, but not very long.

That's a great way to ruin the texture. Rapid thawing damages any kind of
meat. Fridge temperature is best, but don't go above room temp.


I agree - plus there is the chance of bacterial growth to contend with. Any
slightly warm temp will start to liquify the fat in the meat with
undesirable results.


--
Peter Aitken

Remove the crap from my email address before using.

"Melba's Jammin'" wrote in message
...
In article , "Duncanlover"
wrote:

How do I properly and safely thaw a 10# frozen turkey?

http://www.butterball.com/en/index.jsp


I would love to know the answer to this, as my parents can't agree on
this.


Is microwaving to thaw it out an option?

A poor one. By the time things get to thawing on the inside, you'll be
cooking the outside. Don't thaw in the microwave.


Agreed - but the MW can be used to speed things up. Put the whatever in the
MW on low for a while and take it out when the outside is still frozen then
put it in the fridge to finish thawing. The MW treatment results in a
chicken or whatever that is frozen at, say, 25 degrees rather than one that
is frozen at 0 degrees, and the refrigerator thawing will take a lot less
time.


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:

Agreed - but the MW can be used to speed things up. Put the whatever in the
MW on low for a while and take it out when the outside is still frozen then
put it in the fridge to finish thawing. The MW treatment results in a
chicken or whatever that is frozen at, say, 25 degrees rather than one that
is frozen at 0 degrees, and the refrigerator thawing will take a lot less
time.



Not really. Most of energy required to thaw the bird is the "latent
heat of fusion" (melting the ice). This occurs at about 31 or 32
degrees. Warming the frozen bird from 0 to 25 degrees doesn't help all
that much.

Best regards,
Bob

"Moosemeat" wrote in message
...

"zxcvbob" wrote in message
...
Carmen Dioxide wrote:

(Herself) wrote in message
...

But an incredible waste of water. Not an option here.
.
Running water down the sink drain is not wasting water anymore than
leaving the lawn sprinkler on to long.
We do not create water and we do not destroy water.\
The water is recycled. Think about your basic High School Chemistry and
Physics. Mull over your knowledge of Weather and\ the processes involved.
The only thing is some idiot saw fit to introduce a meter in the middle of
Jupe Pluvius in action and your heavy hand on the water faucet which
causes
those who care more about their utility bill than they do for the
environment, to run in circles and wring their hands at the supposed
"waste"
of water.


But if you live in an area where your personal well isn't adequate for your
own needs and there isn't piped-in "city" water, you end up hauling water in
yourself. In tankers. To storage. And if that's the case, you learn to be
very frugal with the water supply, as driving to get the water, renting the
tanker, refilling your storage, etc. can be a pain in the arse, not to
mention costly.

zxcvbob wrote:

Not really. Most of energy required to thaw the bird is the "latent
heat of fusion" (melting the ice). This occurs at about 31 or 32
degrees. Warming the frozen bird from 0 to 25 degrees doesn't help all
that much.


For pure water, the latent heat of ice is about .5 calories per gram per
degree C. So the heat required to raise a gram of ice from 0F (-18 C) to
25F (-4C) is about 14 calories per gram. The latent heat of fusion of
water is 80 calories per gram.

Naturally, a turkey is not pure water, its liquid is all filled with
various proteins and electrolytes. However, the pure water analysis
gives an idea of the relationship. Warming it up helps some, but the
bulk of the heat goes into overcoming the phase change.



Brian Rodenborn

"zxcvbob" wrote in message
...
Peter Aitken wrote:

Agreed - but the MW can be used to speed things up. Put the whatever in
the
MW on low for a while and take it out when the outside is still frozen
then
put it in the fridge to finish thawing. The MW treatment results in a
chicken or whatever that is frozen at, say, 25 degrees rather than one
that
is frozen at 0 degrees, and the refrigerator thawing will take a lot
less
time.



Not really. Most of energy required to thaw the bird is the "latent
heat of fusion" (melting the ice). This occurs at about 31 or 32
degrees. Warming the frozen bird from 0 to 25 degrees doesn't help all
that much.


Yes really. Raising the temp from 0 to 25 requires about 40% of the calories
requires to melt the ice. This qualifies as "that much" in my book.


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:

Yes really. Raising the temp from 0 to 25 requires about 40% of the calories
requires to melt the ice. This qualifies as "that much" in my book.


Where did you get that number?

The specific heat of ice is around .5 cal per gram per degree C. The
delta T is about 14C. So the amount of heat is about 7 calories per gram
to go from 0F to 25F.

The latent heat of fusion for water is 80 calories per gram.




Brian Rodenborn

Bob Pastorio wrote:

Read this http://www.hi-tm.com/Documents/Turkey-Thanks.html to see
what a food scientist says about it.

There's some really good info here. Poking around a bit I found this:

There is getting to be an extensive body of science indicating that
below about 55 to 60F, food "spoils safe." The FDA has no justification
for imposing a raw food 41F cold-holding temperature. Epidemiological
experience of the last 100 years suggests that food held at 55 to 60F
spoils safe. From a HACCP point of view, I can find no science that
justifies any cold-holding temperature below 55 to 60F. There are many
quality reasons for keeping raw food at 28 to 32F. However, this is shelf
life, and the government does not regulate shelf life, except for baby food
because of slight nutrient loss.

HACCP AND SLOW-ROASTING TURKEYS
by O. Peter Snyder, Jr., Ph.D
Hospitality Institute of Technology and Management
http://www.hi-tm.com/Documents/Turkey.html

Very interesting.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

I bought a 15-lb turkey Sunday and immediately put in the fridge to thaw
-- if that winds up being longer than necessary, an extra day or two in
the fridge won't hurt it.

--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
Remove "removethis" from address to reply

On Mon, 24 Nov 2003 11:34:18 -0600, "Duncanlover"
wrote:

How do I properly and safely thaw a 10# frozen turkey?

I want to thaw it out in the fridge. What length of time?

I would love to know the answer to this, as my parents can't agree on this.

Is microwaving to thaw it out an option? What about cooking it longer from
a frozen state?

But, mainly, just need to know how long to thaw it in the fridge...

Thanks a bunch!
Cindy


Put enough water in the kitchen sink so that when you put the frozen
turkey, still in the plastic wrapper, into the sink the water level
does not exceed three or four inches from the rim of the sink. Leave
it in this water soaking and check the water temperature after one
hour. If it's above 40 degrees fahrenheit put some ice in the water to
cool it below 40 degrees. The completely frozen bird should be totally
defrosted in 4 hours soaking in the sink.

If you don't believe me, checkout the National Turkey Federation's
website:

http://www.eatturkey.com/consumer/cookinfo/turthaw.html

Regards,
Bill

"Default User " took another step towards
trancendence.
Peter Aitken wrote:

Yes really. Raising the temp from 0 to 25 requires about 40% of the calories
requires to melt the ice. This qualifies as "that much" in my book.


Where did you get that number?

The specific heat of ice is around .5 cal per gram per degree C. The
delta T is about 14C. So the amount of heat is about 7 calories per gram
to go from 0F to 25F.

The latent heat of fusion for water is 80 calories per gram.


What does this have to do with it? Leave it in the fridge for about a
week, that's how.

This is interesting, though, and relevant if you're defrosting a turkey
hours before dinner. Would you please calculate how many minutes you've
got to leave a frozen 0 degree C turkey in the oven at, say, 200 deg F, to
transform it into a thawed 0 deg C turkey? The differences introduced by
turkey into the calculation is insignificant for these purposes, use water.

Reg wrote:
Bob Pastorio wrote:

Read this http://www.hi-tm.com/Documents/Turkey-Thanks.html to see
what a food scientist says about it.

There's some really good info here. Poking around a bit I found this:

There is getting to be an extensive body of science indicating that
below about 55 to 60F, food "spoils safe." The FDA has no justification
for imposing a raw food 41F cold-holding temperature. Epidemiological

I believe they used scientific experience from ordinary
microbiology.

experience of the last 100 years suggests that food held at 55 to 60F
spoils safe. From a HACCP point of view, I can find no science that
justifies any cold-holding temperature below 55 to 60F. There are many
quality reasons for keeping raw food at 28 to 32F. However, this is shelf
life, and the government does not regulate shelf life, except for baby food
because of slight nutrient loss.

HACCP AND SLOW-ROASTING TURKEYS
by O. Peter Snyder, Jr., Ph.D
Hospitality Institute of Technology and Management
http://www.hi-tm.com/Documents/Turkey.html

Very interesting.

Except, what does it mean if it "spoils safe"? Sounds like
an oxymoron.

--Blair
"Put enough Tabasco on it, and it's in
the 'Good for Fajitas' section for life."