is is ok to leave a defrosted 23lb turkey in water in the sink for10 hours? The temperature in the house in75 degrees. I am concerned about bacteria....my fiance thinks i'm overreacting for asking him to refrigerate it.
2006-11-22 14:29:18 · 20 answers · asked by Mooney_zoo 1 in Food & Drink ➔ Cooking & Recipes
REFRIGERATE IT UNLESS YOU WANT TO BARF ALL THANKSGIVING DAY!
2006-11-22 14:37:43 · answer #1 · answered by Anonymous · 0⤊ 1⤋
Defrost it under running water first of all. Dont let it sit out so long, 40, 140, 4, is what to know, nothing between 40 and 140 degrees for more than 4 hours is safe. And you can cook a turkey frozen, its just more difficult to do and still end up with a product that is not burnt on the outside. Ive done it several times where I work, when I have to cook 24 9lb turkey breasts. I suggest using a roasting bag though if the bird is frozen or roast at a low temp (275) and make sure you have plenty of liquid in the pan, covering it with foil would also help.
2006-11-22 22:48:52 · answer #2 · answered by ynotfehc 3 · 0⤊ 0⤋
It's OK as long as you change the water every 2 hours to maintain the temperature or if you add 1 cup of kosher salt per gallon of water and 2 lbs of ice (it will still defrost) to a lidded container- the salt will cure the meat and prevent bacterial growth and protect you from food borne illness while sealing the meat to juicy perfection.
You could take a clue from mid-western cooks and clean the cavity of giblets and neck - wash with salt and season-put to bake at 250 for the next 6 to 8 hours until the juices run clear - do not stuff a frozen bird. then the bird will be safely cooking in a covered pan all night rather then keeping you worried about bacteria.
2006-11-22 22:40:25 · answer #3 · answered by Walking on Sunshine 7 · 0⤊ 1⤋
No you are not over reacting.
The flesh on the outside of the turkey will defrost faster than the inside, increasing your chances of growing bacteria in the outer layers of meat.
It is better to defrost the turkey in the fridge.
2006-11-22 22:33:38 · answer #4 · answered by tankgirl 2 · 1⤊ 0⤋
The trouble I see is the 10 hours, defrosting in water is ok but normally you swap-out the water every 30min, Tell him to do the first 5 hours and he'll have it in the fridge in 2
2006-11-22 22:32:22 · answer #5 · answered by Steve G 7 · 1⤊ 1⤋
Keep your turkey in the refrigerator until you are ready to cook it. Once it is defrosted, it should stay as cold as possible until roasting time.
http://www.butterball.com/
2006-11-22 22:31:07 · answer #6 · answered by hopflower 7 · 1⤊ 0⤋
40-140 degrees is the danger zone. Take the temperature. all cold foods should be below 40 and all cooked over 140
2006-11-22 22:30:53 · answer #7 · answered by mickey 3 · 0⤊ 0⤋
You should either put it in 4' degree Celcius (regular refridgeration) or put it in cold water packed with some ice.
Also, the little (if any) bacterial growth would be killed by the heat when you properly cook it.
2006-11-22 22:36:25 · answer #8 · answered by Anonymous · 1⤊ 0⤋
That's a very bad idea. Refridgerate the turkey if it's already thawed. You could make somebody very sick. Don't take any chances with food poisoning.
2006-11-22 22:37:41 · answer #9 · answered by Anonymous · 1⤊ 0⤋
I personally would refrigerate it. Don't be too worried though, as long as you cook it, a lot of the bacteria that forms will die.
2006-11-22 22:30:54 · answer #10 · answered by Cassi 2 · 0⤊ 1⤋
as long as the water is replaced when it gets warm (which i dont think you will want to get up every hour to change it) then it should be fine, otherwise, you are right, the turkey can grow bacteria, even though the oven would cook out MOST of it, you dont want to take ANY chances. lol =]
2006-11-22 22:31:12 · answer #11 · answered by Anonymous · 0⤊ 3⤋