It's that time! Time to eat too much, watch football and take a nap.
But! Before you can eat, someone has to cook the bird. Since my wife is preparing the bird this Thanksgiving, I was wondering how long it takes to properly thaw before cooking. I found this great video on AllRecipe's YouTube channel with some practical advice.
First the DANGEROUS WAY: Counter top. Don't let your bird thaw at room temp on the counter. With harmful bacteria given a perfect setting to grow, you're asking for trouble. Your company will be fighting for the bathroom before you even get to pie.
The RIGHT WAY. There are three ways to thaw your bird - slow, medium and fast.
- The slow thaw: The fridge. 1 day of thawing for every 5 pounds, means a 15 pound turkey takes ...um... 3 days. Place the turkey breast side up in a pan.
- The medium thaw: Cold water in the sink... allow 30 minutes of thawing for every pound. Seal the turkey in a plastic bag and squeeze out the air (so the turkey won't float). Breast side down, place in sink and cover with cold water. Change the cold water every 30 minutes.
- The speedy thaw: Microwave! Check your microwave's instructions for length of time on thaw. Make sure to remove any metal clasps first.
There ya go! Check out the vid for more info