If correctly defrosted, cooking them is trivial, but if incorrectly
defrosted, they give everybody food poisoning. How do you defrost them?

Bluuuue Rajah wrote:
> If correctly defrosted, cooking them is trivial, but if incorrectly
> defrosted, they give everybody food poisoning. How do you defrost them?


I run warm water over them for a few minutes; just so I can get the
plastic wrap off. Then they go (frozen) into the roaster. Don't forget
to take the giblet bag out after about an hour cooking -- although it's
not a tragedy if you do.

HTH,
Bob

I got a giant stock pot that I fill with cold water, and I put the
unwrapped frozen turkey in there and let it sit out overnight. The
next morning I drain the very cold water, remove the turkey from the
wrapping, put it back in the pot, and put room temperature water in
there to fill the pot. I put the pot in the refrigerator (which means
temporarily removing a rack so the pot will fit) and when I get home
in the evening the turkey is defrosted.

Bluuuue Rajah <Bluuuuue@Rajah.> wrote:

> If correctly defrosted, cooking them is trivial, but if incorrectly
> defrosted, they give everybody food poisoning. How do you defrost them?

Hair dryer. Two of them works slightly quicker.

-sw

"Bluuuue Rajah" <Bluuuuue@Rajah.> wrote in message
...
>
> If correctly defrosted, cooking them is trivial, but if incorrectly
> defrosted, they give everybody food poisoning. How do you defrost them?

Simple I put the frozen bird in a well insulated cooler with a thermometer.

The frozen bird generates enough cold when trapped in a cooler to slowly
defrost.

When a little over 35 degrees it gets unwrapped and placed in a brine. with
plenty of ice.

Dimitri

In the fridge.

"Bluuuue Rajah" <Bluuuuue@Rajah.> wrote in message
...
>
> If correctly defrosted, cooking them is trivial, but if incorrectly
> defrosted, they give everybody food poisoning. How do you defrost them?

Ed Pawlowski > wrote:

> "Dimitri" > wrote in message
>>
>> The frozen bird generates enough cold when trapped in a cooler to slowly
>> defrost.
>
> When did the change the laws of physics?

Turkey Power! Much more effecient than potatoes.

-sw

"Michael" > wrote in message
u...
> In the fridge.
>
> "Bluuuue Rajah" <Bluuuuue@Rajah.> wrote in message
> ...
>>
>> If correctly defrosted, cooking them is trivial, but if incorrectly
>> defrosted, they give everybody food poisoning. How do you defrost them?
>
>
Also in the fridge.

On Sun, 07 Dec 2008 22:28:25 GMT, Bluuuue Rajah <Bluuuuue@Rajah.>
wrote:

>
>If correctly defrosted, cooking them is trivial, but if incorrectly
>defrosted, they give everybody food poisoning. How do you defrost them?

I've tried defrosting in the fridge but apparently my fridge is too
cold; the doggone thing is still solid after 3-4 days. So I've gone
to the cold-water method. (Note: the divider between our sinks is
slightly lower than the top of the sink, which is why this works.)

Place turkey in clean stoppered sink, fill with cold water. Turn
water down to a bare trickle. Flip turkey periodically. Wait 6-8
hours or thereabouts. When the outside thaws (hour or two), cut off
and remove the plastic bag.

If your sink isn't like mine, use a 5 gal bucket in the unstoppered
sink.

Best -- Terry

On Dec 7, 5:28*pm, Bluuuue Rajah <Bluuuuue@Rajah.> wrote:
> If correctly defrosted, cooking them is trivial, but if incorrectly
> defrosted, they give everybody food poisoning. *How do you defrost them?

In the fridge. For the turkey that I cooked last Saturday, I bought
it on
Tuesday and left it in the fridge. By Saturday it was defrosted. It
still
had a few ice crystals in the center, but washing it took care of
them.

Of course, if I didn't have a spare fridge in the basement, it might
be a
little problematic to consume an entire shelf in the upstairs fridge
for
most of a week.

Cindy Hamilton

Fridge defrost is the ONLY safe way.
UNLIKE my friend, Charlie, not the world's greatest cook....who put her
bird in the BATH TUB (sans the wrapping), filled the tub with warm water
and let it sit.

Imagine our horror when she related this tale to us, the guests, AS we
were eating the damn thing..... O Dear God, PLEASE say she at least
CLEANED the tub of shaved leg hairs and pubees....oh PLEEEEEEZE.

good grief.

Lass

"Sqwertz" > wrote in message
...
> Ed Pawlowski > wrote:
>
>> "Dimitri" > wrote in message
>>>
>>> The frozen bird generates enough cold when trapped in a cooler to slowly
>>> defrost.
>>
>> When did the change the laws of physics?
>
> Turkey Power! Much more effecient than potatoes.
>
> -sw

I probably did not explain properly. No there is no generation of cooling
power. Since the cold is trapped within the cooler depending on the
efficiency of the cooler the temperature will rise slowly because of the
insulation. As the temperature rises the temperature of the frozen bird
tends to come up evenly depending of course on the surface area/temperature
of the bird . The only danger comes when the bird at any portion gets into
the DANGER Zone (above 40 degrees) where bacteria grows. This method is a
little faster than defrosting the bird in the fridge where cool air is
circulating.


Dimitri

Lass Chance_2 wrote:
> Fridge defrost is the ONLY safe way.
> UNLIKE my friend, Charlie, not the world's greatest cook....who put her
> bird in the BATH TUB (sans the wrapping), filled the tub with warm water
> and let it sit.
>
> Imagine our horror when she related this tale to us, the guests, AS we
> were eating the damn thing..... O Dear God, PLEASE say she at least
> CLEANED the tub of shaved leg hairs and pubees....oh PLEEEEEEZE.
>
> good grief.
>


You really don't have to defrost them at all unless you want to stuff
them. Seriously. Just roast the thing frozen. It adds about an hour
or hour-and-a-half to the cooking time.

Bob

Terry wrote:

> Place turkey in clean stoppered sink, fill with cold water. Turn
> water down to a bare trickle. Flip turkey periodically. Wait 6-8
> hours or thereabouts. When the outside thaws (hour or two), cut off
> and remove the plastic bag.
>
> If your sink isn't like mine, use a 5 gal bucket in the unstoppered
> sink.

Bathtub.

My mom would fill the bath with cold water the night before cooking and
float the packaged bird in the tub. It's a method I still use when the
bird is too big for other receptacles

--Lin

On Dec 8, 1:01*pm, zxcvbob > wrote:
> Lass Chance_2 wrote:
> > Fridge defrost is the ONLY safe way.
> > UNLIKE my friend, Charlie, not the world's greatest cook....who put her
> > bird in the BATH TUB (sans the wrapping), filled the tub with warm water
> > and let it sit.
>
> > Imagine our horror when she related this tale to us, the guests, AS we
> > were eating the damn thing..... O Dear God, PLEASE say she at least
> > CLEANED the tub of shaved leg hairs and pubees....oh PLEEEEEEZE.
>
> > good grief.
>
> You really don't have to defrost them at all unless you want to stuff
> them. *Seriously. *Just roast the thing frozen. *It adds about an hour
> or hour-and-a-half to the cooking time.
>
> Bob

Of course I want to stuff them. Seriously.

Cindy Hamilton

"Dimitri" > wrote in message
>
> I probably did not explain properly. No there is no generation of cooling
> power. Since the cold is trapped within the cooler depending on the
> efficiency of the cooler the temperature will rise slowly because of the
> insulation.

Actually, the cold is not trapped in, the heat is blocked out.

You cannot make cold, you can only take away heat. Heat always seeks the
cooler places. An insulated box keeps the movement of energy to a minimum.
Some people don't realize this (not taught in many schools) but once you do,
you have a better understanding of the physics of heating and cooling
whether it is cooking, air conditioning, heating the house, etc.