There are several ways to thaw (or "dethaw", depending on where you're from) a turkey, but only a couple I recommend:
Thawing a turkey in the refrigerator Thawing a turkey in the refrigerator is the preferred method, but you'll need to allow several days for it to thaw. A good rule of thumb is 24 hours for every 5 pounds of turkey. So for a 15 pound bird, allow 3 days. A 20 pounder will take 4 days. Give yourself plenty of time. If it's thawed a day early, it's no big deal. A thawed turkey can be safely kept in the refrigerator for up to one full day. There's no real science here. Just put it in a pan large enough to hold the bird, and cover with plastic wrap or a lid. You can also use the large Ziploc bags for this. Thawing a turkey in cold water If you don't have several days to thaw your bird, you can use the cold water method. You can thaw your turkey in your kitchen sink, a large pot, or even a clean cooler. Be sure to use ice cold water. Even the coldest water will thaw a turkey quickly, so keep it cold. Replace the water with clean, cold water every 30 min or so. You'll need to plan for 30 min per pound of turkey, which means you can thaw a 12 pound turkey in 6 hours, or a 20 pounder in only 10 hours! If thawing in cold water, you should prepare the turkey as soon as it's thawed. Again, thawing in the refrigerator is preferred simply because it's a controlled environment where the temperature is constant. However, if you don't have the time or the space in your fridge, that cold water method works well too. When you're ready to prepare your turkey, simply rinse it with clean, cold water inside and out. Oh, and don't forget to remove the giblets! (I have a story about that, but I'll save that for a another time.) Jay Lotz is a blogger at http://www.drinkmowgrill.com a blog covering beer, lawn care, and grilling. Source: www.articlecube.com
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