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Any tips on using cold water to defrost a 17-pound turkey?

Posted: Nov 17, 2011

I usually buy fresh birds, but opted for the more budget-friendly 39-cents-per-pound rock-solid frozen version this time This turkey will be cooked before Sunday (hving an erly get-together), so I don't quite have enough time to defrost it in the fridge. The instructions suggest submersion in "cool" water in the sink for 30 minutes per pound, with frequent water changes. It has air-tight vacuum sealed packaging.

I'm thinking that changing the water every hour or so should be sufficient for safe handling. Is there anything else I need to know about this undertaking? Do defrosted turkeys behave differently than fresh ones during the cooking process (i.e., dry out faster, shed more water, etc)? I'm thinking to put it in a covered roaster, then uncover it for the last hour or so to let it brown. Also, assuming I can get it thoroughly defrosted, the suggested cook time for a 16 to 18 pound bird is 4-1/2 to 5 hours. Does that sound like enough time?

Please help. The last time I did this was 1991!!!

;

I'm with you on the budget-friendly ;) - Zville MT

[ In Reply To ..]
Here's how I deal with the frozen bird: The morning before, I fill up the sink with cool water (not cold, but not hot), unwrap the bird and put it in the water. Let it soak all day and change the water every hour or so. This won't completely thaw it out, but it will be enough that you can get all the stuff out of the inside. That night, usually kinda late, I clean the bird, stuff it, and slather it with butter or olive oil. Make a kind of tent with the roasting pan and some tin foil, but leave the top of the tent open. Put it in the oven for about an hour and a half at 450 - the outside of the bird will brown a little bit and this helps keep in the juices. Turn the heat down to 300, close up the top of the tin foil tent so the steam stays in, and cook overnight. When you get up in the morning, turn the oven down to warm (200 to 250) open the top of the tin foil tent, do some basting, and leave the top of the tent open to let the bird brown while you prepare everything else - you can usually get some really good drippings from the bottom of your pan for gravy this way, too.

Hope this helps and Happy Thanksgiving ;)

frozen turkey - Gem

[ In Reply To ..]
If you place whole pkg in a pan of cold water in the sink (it's packaged anyway) and keep the water cold by running it every once in awhile, don't let it get warm, it should defrost.Then unwrap, rinse with cold water, be sure to remove the neck and giblets. I put a little salt in there as well. I always try to do this the night before as I have unwrapped two "stinky" turkeys (over lots of years) which had to be brought back to the store. I do stuffing in a separate bowl. I cover my bird with mayonnaise or butter and LIGHTLY cover with foil which I remove the last hour or so to prevent burning the skin too much. You can buy a popup insert for a few dollars which will tell you when the bird is done. Be sure to buy a baster as well or use a big spoon. Google epicurious or roast turkey instructions for more help. Just keep it cold; don't let the water get warm for defrosting. Easy, don't fret.

my way - birdie

[ In Reply To ..]
I usually start defrosting 2 days before by putting the bird in a cooler (still in its airtight packaging) filled with cool water, closing the lid. This usually keeps it cool enough but can still defrost, making sure to change the water when it starts becoming too warm. Works kinda like a fridge but not as cold. Once the bird is defrosted enough to take the giblets out (usually a day), it put it in a stock pot (packing removed), and brine it with salt and a few other herbs.

Allrecipes has tons of great techniques and recipes for turkey day. I super slow roast mine covered, upside down to make the juices collect in the breast meat then turning it over near the end to brown the top, and it comes out sooooo juicy and tender, melts in your mouth.

Oddly enough, I've had horrible results with Butterball. The best turkey so far has been the Publix brand, but I hope to try this with a fresh turkey soon. We have wild turkeys all the time near my house but they never look big enough and friends have told me that wild turkey isn't tender enough, too gamey.

Anyhow...off topic a bit. Thanks for getting me hungry first thing in the morning! ;-D

Now I'm drooling... - whitemeatplease

[ In Reply To ..]
Y'all have me salivating. I've never made a whole bird as there are only 2 of us here, but gotta say the best one I ever ate was brined the way the above poster suggested, and shockingly my bro (4 yrs younger than me) made it. It was an Alton Brown recipe and stuffed w/ an apple and yummy herbs. Good luck w/ yours, and please, you guys, eat some for me as I wk Thanksgiving and Christmas.

Alton's recipe - anon

[ In Reply To ..]
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/reviews/index.html#user-reviews-top

Happy Thanksgiving everyone.

Defrosting a turkey - Vera

[ In Reply To ..]
I start defrosting mine in the fridge and have also done mine like the posts above. One year I even put a turkey breast in the crock pot with my seasonings on it. Was so moist and tender and did not last long. Crock pot is a good way if only using breast for 2-4 people though. I had not thought about turning it upside down with breast on bottom while cooking, so I will try that sometimes. It makes very good sense to do it that way.

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