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Recipe tips and variations

Cold water thaw: when it’s possible to thaw a frozen turkey in a sink full of cold water, it’s daunting to carry out so safely. You must keep the water temperature in ~ a continuous 40 degrees or colder the entire time that thaws. This way that you should monitor the temperature of the water v an instant-read thermometer, and adjust the water about every half hour to preserve that temperature. Since you need to permit 30 minutes of thawing time for every lb of frozen turkey, a 20 lb bird can take as much as 10 hours to thaw (requiring water changes every thirty minutes).

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Hot water thaw: never thaw a turkey using warm water.

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The hazard for salmonella is an extremely high as soon as you use warm or lukewarm water to thaw a frozen turkey.Microwave thaw:Never thaw a turkey utilizing a microwave. It’s most likely much too huge to fit in your microwave, however also, microwave food preparation doesn’t make the juiciest turkey in the world, either.