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Old 11-24-2011, 02:18 PM   #1
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Getting turkey breast to room temperature?

Happy Thanksgiving Everyone!

After I brought home turkey breast from the supermarket I put it in the fridge until this morning then I took it out and put it in a water bath to finish defrosting. The water temp and the turkey breast is 41 degrees so I removed it from the water to get it to room temperature. What would be the proper way to get the turkey breast to room temperature?

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Old 11-24-2011, 02:23 PM   #2
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Why are you getting it to room temp?
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Old 11-24-2011, 02:23 PM   #3
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Keep it in the waterbath, but change the water frequently.
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Old 11-24-2011, 02:26 PM   #4
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Originally Posted by Julio View Post
Happy Thanksgiving Everyone!

After I brought home turkey breast from the supermarket I put it in the fridge until this morning then I took it out and put it in a water bath to finish defrosting. The water temp and the turkey breast is 41 degrees so I removed it from the water to get it to room temperature. What would be the proper way to get the turkey breast to room temperature?
Lower your room's temperature by about 30 degrees.

( Somebody had to say it )
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Old 11-24-2011, 02:29 PM   #5
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Why are you getting it to room temp?
I don't want the outside done before the inside is completly done.

Should I use warm water or keep it in cold water?

The "Using Your Thermapen" booklet says to keep the water at 41 degrees. I know once the turkey starts to cook it will kill all bacteria but I'm just want to be on the safe side.
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Old 11-24-2011, 02:32 PM   #6
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Don't worry about room temp for the turkey. It's not important. If it's fully thawed, put it in the fridge until ready to roast. If you refrigerate it uncovered, the skin will dry out and result in a crispier skin on the finished product.
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Old 11-24-2011, 02:37 PM   #7
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Lower your room's temperature by about 30 degrees.

( Somebody had to say it )
Pac!!


It's really not necessary, to get it to room temp. Julio. Now if we were talking about the recipe "No Peekie Roast Beefy" for a standing rib roast, that's another story.
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Old 11-24-2011, 02:40 PM   #8
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Pac!!


It's really not necessary, to get it to room temp. Julio. Now if we were talking about the recipe "No Peekie Roast Beefy" for a standing rib roast, that's another story.
Well I wasn't sure if Jenny was going to be around today
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Old 11-24-2011, 05:29 PM   #9
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I've never used a Thermapen, I don't understand why you would want to have it at room temp. Yes, the bacteria will be wiped out by cooking, but the toxins they make while they are at temps they like are what can hurt you, the toxins are not wiped out! I would keep it chilled, it will always take the inside longer to cook than the outside, that's the nature of cooking.
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Old 11-24-2011, 11:34 PM   #10
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Everyone has hit the major point already, but just to add, for future reference:

Thawing in standing water is something we would get a violation for in the kitchen. Adding a frozen/ice cold lump of something to standing water is NO different than making ice water. If you want to thaw in water, keep the water moving. The water needs to stay moving to not cool down(ice water), that is what allows the thermal exchange to continue.
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