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Take a dip: Submerge your turkey fully, breast side down, in cold water (not hot!). Change up: Change the water every 30 minutes, “as the turkey will drop the water temperature,” Woulfe says.
12-pound turkey: 6 hours of thawing in cold water. 14-pound turkey: 7 hours of thawing in cold water. 16-pound turkey: 8 hours of thawing in cold water. 18-pound turkey: 9 hours of thawing in cold ...
The best way to thaw a turkey is to leave the bird breast side up in the fridge on a rimmed baking sheet (to catch any juices). The basic rule of thumb is for every four pounds of turkey, you ...
The U.S. Department of Agriculture recommends using a fresh turkey from the supermarket by the best-by or use-by date on the label; and, if there isn’t a best-by date, within one to two days of ...
Simply put the meat in the refrigerator and let it thaw down slowly. Keep in mind, though, that the key word here is slowly. Even ground turkey will take 24 hours to fully thaw, according to the ...
16-pound turkey: 8 hours of thawing in cold water. 18-pound turkey: 9 hours of thawing in cold water. 20-pound turkey: 10 hours of thawing in cold water. 3. Consider thawing the turkey using a ...
That means a larger 20-pound turkey would need at least five days of thawing time in a fridge set to 40 degrees. “Turkeys must be kept at a safe temperature during ‘the big thaw,’ “ the ...
Find out the difference between fresh vs. frozen turkey. It all comes down to taste, cost, and time. It'll make a big impact on Thanksgiving cooking plans.