Preparation
Although bought frozen turkeys can be safely thawed in the refrigerator, in cold water or in the microwave, it is recommended to thaw in the refrigerator. For the three methods of thawing followed.
To thaw a turkey in the refrigerator:
Keep the turkey wrapped and put in a pan; Let stand for about 24 hours for every 5 pounds of turkey. Allow large turkeys up to 5 days in the refrigerator. Neck and giblets are usually packaged in the neck and body cavities of frozen turkeys. They can be removed completely thawed speed of the chambers near the end of the period to the bird thawing. If desired, the giblets and neck can be cooled and reserved for use in giblet gravy.
To thaw a turkey in cold water:
Make sure that Turkey is mounted in a sealed container or plastic zipper bag. This prevents bacteria are introduced into the surrounding medium in the food, and prevents the poultry tissue, to absorb water, resulting in a liquid product. Change the cold water every 30 minutes. It takes about 30 minutes per pound of turkey to thaw. After thawing in cold water, Turkey must be cooked immediately.
In the microwave to defrost:
Before the meal in the microwave to defrost, remove the food from your shop on. Plastic trays, gift wrap and other packaging materials are designed for microwave is, can chemicals that can be transferred to food in the high heat of a microwave oven included.
Check the manufacturer's instructions for the size of Turkey that fit your furnace to use the minutes per pound and power level for thawing. Turkeys are thawed in the microwave be made immediately after thawing.
Do not use the microwave to cook the stuffed bird. Bone fill and density (dressing) poultry and avoid also thoroughly cooking.
For fresh turkey in the fridge:
Bought a whole turkey fresh (not frozen) safely in the refrigerator up to 2 days before roasting.
Click here to learn how to roast turkey recipe.
Source: Blue Ribbon Country Cookbook by Diane Roupe (Crown Pub)
Reprinted with permission.
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