Turkey, like other poultry, MUST be slowly thawed, inside the fridge. It takes several days, so get the turkey now, and keep it in the fridge. Put a pan under it to catch drips.
If it's not thawed by the time you need to cook it, put it in a potful of COLD water to thaw. Or run coldest tap water through it.
Never, ever thaw it at room temp or use warm water to defrost. Way too much chance of foodborne illness.
2006-12-21
06:24:49
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16 answers
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asked by
kiwi
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Other - Food & Drink