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Old 12-23-2013, 02:34 PM   #1
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Cold water thawing turkey?

Has anyone ever cold water thawed their whole turkey. I've taken mine out of the freezer a tad late to thaw in the freezer. And am worriec that it won't be thawed in time.

Apparently you completely cover the bird in cold water and change the water every 30mins

Thougts ideas?

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Old 12-23-2013, 03:12 PM   #2
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My bird for Thanksgiving was only about 50% thawed when it was time to start brining...so I just started the brining like that. It was 40F outside, so I just stuck in an ice chest and left it overnight on the deck. It came out delicious and juicy.
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Old 12-23-2013, 03:19 PM   #3
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I have thawed a turkey in cold water before. I think I used the laundry tub. It worked fine, though, I prefer to do it in the fridge.

Here's what Butterball recommends. Butterball Canada
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Old 12-23-2013, 04:03 PM   #4
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Immerse your turkey, in the plastic wrapper, into a pot and put the pot in your sink or bathtub. Fill the pot with cold water and leave the tap running into the pot at a trickle so the water is constantly changing. The overflow will just go down the drain. It will take several hours. You can do it overnight.
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Old 12-23-2013, 04:13 PM   #5
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Is the changing of the water for bacteria prevention? I use 1/4 cup of salt per gallon of water for my brining solution...I figured it would be enough to prevent salmonella forming.
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Old 12-23-2013, 04:18 PM   #6
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Quote:
Originally Posted by Macgyver1968 View Post
Is the changing of the water for bacteria prevention? I use 1/4 cup of salt per gallon of water for my brining solution...I figured it would be enough to prevent salmonella forming.
We're not taking about brining, but defrosting.

The constantly changing water speeds defrosting vs. standing water. The frozen turkey chills the water in the pot, slowing the defrosting process. Constantly replacing the chilled water with tap water maintains a higher temp in the pot, speeding thawing.

When brining, the salt water solution will retard spoilage but the brining bird should be kept at a safe temperature.
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Old 12-23-2013, 04:34 PM   #7
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Thanks Andy...I regularly thaw meats in water (sealed in a bag)...I just thought I'd kill two birds with one stone, by brining and thawing at the same time.
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Old 12-23-2013, 04:51 PM   #8
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I cold water thaw often. When I vacuum seal meats, I try to make a fairly flat package, so they will thaw in around 30-45 minutes. I'll likely have my turkey breast floating in the sink tomorrow to thaw it enough to get unwrapped, then it'll finish thawing in the brine.
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Old 12-23-2013, 06:24 PM   #9
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Quote:
Originally Posted by Andy M. View Post
We're not taking about brining, but defrosting.

The constantly changing water speeds defrosting vs. standing water. The frozen turkey chills the water in the pot, slowing the defrosting process. Constantly replacing the chilled water with tap water maintains a higher temp in the pot, speeding thawing.

When brining, the salt water solution will retard spoilage but the brining bird should be kept at a safe temperature.
Sorry, I'm being a smartarse, but I don't think that holds true in Quebec in winter. That water comes out of the tap awfully cold and gets colder after it has run for a bit.
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Old 12-23-2013, 06:38 PM   #10
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Sorry, I'm being a smartarse, but I don't think that holds true in Quebec in winter. That water comes out of the tap awfully cold and gets colder after it has run for a bit.

A frozen turkey is maybe 0F while the water coming out of the tap is no less than 32F and probably closer to 40F (assuming the water in Quebec comes out of the faucet in liquid form ). It's that difference that does the defrosting.
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