put it in the sink and run cold water over it filling the sink as full
as you can. change the water every now and then as it will get pretty
cold from the frozen turkey.

Grizzman


> wrote:
> I have a turkey that's about twelve pounds, which I took out of the freezer on
> Sunday (three days ago) to cook tomorrow, Thursday. Our freezer freezes things
> rock solid. The turkey has been in the refrigerator since Sunday and still feels
> firm like it's still partially frozen. Anything I can do between now and
> tomorrow to safely speed things up? Thanks.
>

On Wed, 24 May 2006 16:28:41 -0800, Grizzman > wrote:

> > wrote:
>> I have a turkey that's about twelve pounds, which I took out of the freezer on
>> Sunday (three days ago) to cook tomorrow, Thursday. Our freezer freezes things
>> rock solid. The turkey has been in the refrigerator since Sunday and still feels
>> firm like it's still partially frozen. Anything I can do between now and
>> tomorrow to safely speed things up? Thanks.
>>
>
>put it in the sink and run cold water over it filling the sink as full
>as you can. change the water every now and then as it will get pretty
>cold from the frozen turkey.
>

There was an episode of Good Eats where AB explained the physics of
how this works better than any other thawing method.


Tom