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Old 11-01-2006, 05:20 PM   #11
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Never - not even with fish or ground meat. I don't even bother anymore. For the last several years we've been buying our organic free-range Thanksgiving turkey fresh, so no worries there. But as far as everything else goes, I begin defrosting something like a duck, goose, or chicken out on my counter & then move it back into the fridge (while the meat is still ice cold). Everything else gets defrosted in the microwave right before cooking.

Water is a precious commodity, & I don't have the time to spend a week defrosting a chicken in the fridge. And yes, I'm aware of all the people who are going to jump up & scream about food safety, but I'm one of those people whose been doing it this way for over 30 years without a problem, so I'm not about to change now.
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Old 11-01-2006, 06:53 PM   #12
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yea, I typically pull it two days prior to service. Earlier if the item is larger.
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Old 11-01-2006, 07:25 PM   #13
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Quote:
Originally Posted by ChefJune
...and not even with fish if the fillets are thick!

I try to do what Alix does, but usually my procedure goes in reverse. I'll take it out of the freezer in the morning before I leave the house, and when I get home, I'll finish defrosting it under cold running water.

I'd forgotten how long it takes a turkey to thaw. I haven't bought one frozen in years.
It's my opinion that it takes 10 days to 2 weeks to thaw a 20 pound turkey in the fridge. There has got to be something in the makeup that makes a frozen turkey more solid than the iceberg that did the Titanic in! I start mine under running water and then toss it into the brine.
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Old 11-02-2006, 11:42 AM   #14
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Quote:
Originally Posted by VeraBlue
It's my opinion that it takes 10 days to 2 weeks to thaw a 20 pound turkey in the fridge. There has got to be something in the makeup that makes a frozen turkey more solid than the iceberg that did the Titanic in! I start mine under running water and then toss it into the brine.
Boy, truer words were never spoken. What container do you use for a 20lb turkey? My stockpot is what I thaw/brine mine in, but it will only hold about a 15lb bird MAX!

That reminds me of a joke too. I'll have to see if I can find it to post it.
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Old 11-02-2006, 11:58 AM   #15
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Several years ago, I bought a set of 4 stainless steel stock pots - 8, 12, 16 & 20 quart sizes. I paid $20. for all 4 with lids. They are as thin as paper and beginning to pit but I have found so many uses for them it's surprising.

One of them is the brining container for a turkey. I used another to make corned beef. The 20-qt. size usually ends up as my chicken stock pot because I accumulate too many bones to fit in a smaller pot.
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Old 11-02-2006, 01:49 PM   #16
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I thought I was the only one putting a partly frozen turkey into the brine. I never have had one thaw in time. I brine mine in this huge plastic tub that I use to wash vegtables in the summer.
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Old 11-02-2006, 02:43 PM   #17
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Well, in the grocery store this morning, I came up with what I am cooking for Thanksgiving!! I am not going to battle with a frozen turkey and since the oldest daughter is going to try to come that day, I am going to make a giant pot of gumbo!!!!! I can freeze leftovers that I don't send home with her; she is all for it as she hasn't had any of my gumbo for a couple of years. I have never had a turkey thaw all the way by the time that I want to get it in the oven. If I get one for Christmas (that depends on if any the the kids will be here), I already know that it will be a small one-set in the fridge at least a week before!!!
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Old 11-02-2006, 03:52 PM   #18
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Quote:
Originally Posted by Alix
Boy, truer words were never spoken. What container do you use for a 20lb turkey? My stockpot is what I thaw/brine mine in, but it will only hold about a 15lb bird MAX!

That reminds me of a joke too. I'll have to see if I can find it to post it.
Use a cooler? You can get food grade plastic bags now that are that big--ZipLoc makes them. Put in bag. Put ice bags on top for cooling. I am sure you are thawing before brining.
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Old 11-02-2006, 03:53 PM   #19
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And yes, I'm aware of all the people who are going to jump up & scream about food safety, but I'm one of those people whose been doing it this way for over 30 years without a problem, so I'm not about to change now

Not from me. Done it too. And DH is a water conservation freak--as we all should be. Common sense takes over in these cases.
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Old 11-02-2006, 08:07 PM   #20
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Quote:
Originally Posted by Alix
Boy, truer words were never spoken. What container do you use for a 20lb turkey? My stockpot is what I thaw/brine mine in, but it will only hold about a 15lb bird MAX!

That reminds me of a joke too. I'll have to see if I can find it to post it.
I have a gigantic stock pot that can hold up to a 22# turkey. I usually use the pot to make gallons of sunday gravy, or I fill it with beer and soak corn, still in the husks.
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