should a frozen turkey in water be defrosted with the plastic wrap on it or in water with out the plastic.?

Answer 1

leave the plastic on

Answer 2

Defrost your turkey without the plastic in brine water like my Grandma does and you will have the best tasting turkey.

To make the brine, mix 1 cup of salt in 1 gallon of water. You will need more than 1 gallon of water but that’s the ratio to aim for. One way of telling if you have enough salt in your brine is that a raw egg will float in it. Make sure that the salt is completely dissolved before adding the seasonings you like, making sure not to add anything that contains salt. Brines can be spicy hot with peppers and cayenne, savory with herbs and garlic, or sweet with molasses, honey and brown sugar. Whatever your tastes are, you can find a large number of recipes on my site.

Place the turkey in a container and pour in enough brine to completely cover the turkey with an inch or two to spare. You do not want any part of the turkey above the surface of the brine. Place a heavy plate or platter to hold the turkey down if you need to. The turkey should sit in the brine for at least 10 hours. It can process for as much as 24 hours but the turkey will have absorbed all the brine it needs in 10 hours. Brining for too long can ruin the flavor. If you are using a small turkey cut down on the brining time or reduce the amount of salt in the brine.

Try a cooler. A cooler big enough to hold your turkey makes a good container for your turkey and brine. The cooler will help keep it cool and allow you to brine your turkey without taking up precious refrigerator space. If the weather is cool, but not freezing you can put the whole thing outside until you need the turkey. If the weather is warm fill a half gallon milk carton with water and freeze it. Place this in the cooler with the turkey and brine and it will hold down the temperature during the brining process.

When you are ready to start cooking your turkey, remove it from the brine and rinse it off in the sink with cold water until all traces of salt are off the surface. Safely discard the brine and cook your turkey as normal. You will notice the second you start to carve your turkey that the brining has helped it retain moisture. The first bite will sell you on brining turkeys forever, and after you've tried this you will want to brine all your poultry.

Answer 3

Keep the plastic on, otherwise the flavours will leach out of the turkey and be lost in the water

Answer 4

I always do mine in the plastic wrap, and then rinse it real good after I remove the wrapper.

Tip: Turkey cooks faster w/o stuffing inside it, so I use my slow cooker for the dressing. Mix with a few eggs, celery, sausage, mushrooms, chicken broth, and they will both be done within a few hours. This frees up the burner on the stove for something else, too.

Answer 5

Keep the plastic wrap on it till you are ready to cook it. It doesn't change how fast it defrosts it just keeps it clean.

Answer 6

With the plastic wrap.

Answer 7

To properly unthaw poultry with or without the plastic on the water should be constantly running--make sure there is an overflow trap in your sink and leave the water running.

Answer 8

Its really preference, some ppl take the plastic off, soak it in warm water... then rinse meat off with lemon and salt... and lemon/salt kill bateria....

(Even in cooking shows, you don't see meat in plastic... watch next time and see)

Plastic when mixed with warm water... or when heated can become toxic...which is why certain plastic...you can't put in microwave...
(also b/c it melts)

Answer 9

in the plastic. Then rinse well in clean water before cooking.

Answer 10

With the plastic, or else it will absorb some water and distort taste.