When you plan to cook a frozen turkey to celebrate a holiday or any other occasion, the general rule is that it should be defrosted in the refrigerator for at least 24 hours per 2 kg of weight. If you forgot to get it out of the freezer in time, don't have enough space in the fridge or if you bought a frozen turkey right at the last minute, get to work right away, but don't worry, you'll still get a perfect result. You can let it soak in water to make it thaw quickly. If you put it under running water it will defrost even faster. Alternatively, you can choose an even faster, but a little more labor-intensive method that requires your constant presence.
Steps
Method 1 of 3: Defrosting the Turkey in Water (Quick Method)
Step 1. Fill the chosen container
Pour cold water into a saucepan, bowl, or any other large, clean container. You need to use enough of it to completely submerge the turkey. For this method, the shape of the container does not matter. Keep in mind that the water temperature must not exceed 4 ° C to prevent bacterial proliferation.
If necessary, place bags of ice in the water to keep it cold
Step 2. Submerge the turkey
Place it in the container without taking it out of its packaging, with the chest facing down. Make sure it is completely submerged.
- If the turkey is no longer in its original packaging, put it in a sealable airtight bag.
- This way you will prevent cross-contamination of food.
- Use a baking sheet or other clean heavy object to hold the turkey on the bottom so that it remains completely submerged in the water.
Step 3. Remove the turkey from the water after 30 minutes
When half an hour has passed, take the turkey out of the water and place it on a nearby surface trying not to get wet all over. Even if the bag is sealed, the water may be contaminated with bacteria.
Step 4. Throw away the water and refill the container
Empty it and fill it again with cold water. Make sure it is below 4 ° C and add more ice if necessary.
Step 5. Repeat the process
Return the turkey to the water and let it soak for another 30 minutes.
Step 6. Repeat the process a few more times if necessary
This method will cause the meat to defrost at a rate of 30 minutes per 500g of weight. For example, if the turkey weighs 5 kg, you will need to let it defrost for approximately 5 hours.
Method 2 of 3: Defrosting the Turkey Under Running Water (Quicker Method)
Step 1. Position the turkey correctly
Put it in the sink or tub. This method will help if you don't have a container large enough to keep the turkey submerged in water. In this case, the chest must be facing up to be sprayed with running water.
Step 2. Open the faucet
Make sure the water is cold. Also in this case the temperature must not exceed 4 ° C, to prevent bacterial proliferation.
Step 3. Place the turkey under the water
Make sure the jet hits it well in the center and falls all around it to avoid waste. Don't worry if a little water accumulates in the bottom of the tub or sink, just make sure there is a continuous replacement.
Step 4. Turn the turkey
Change your position about every 5 minutes: flip it over, turn it to its side, or rotate it. Make sure it stays under a slow, steady stream of water.
Step 5. Repeat as needed
You have to repeat the operations until the turkey is completely defrosted. There is no specific formula like the other methods, so you'll have to evaluate for yourself. The smaller the turkey, the better the water flow and the quicker it will defrost. Try piercing through thicker, fleshy parts, such as the chest and wings, to determine if they have thawed.
Step 6. Run tests
Even if the meat feels soft to you, it is best to perform other checks. The simplest method is to examine the breast cavity and remove the offal. If there are still ice crystals in the cavity or if the innards are still frozen, it means that the turkey needs more time to completely thaw.
Method 3 of 3: Defrosting the Turkey with Salt (Super Quick Method)
Step 1. Fill the container
Pour cold water into a saucepan, bowl, or other clean container. Remember that it must be able to comfortably hold the turkey and the water you need to submerge it. For this method it is preferable to use a round shaped container. The water temperature must not exceed 4 ° C to prevent bacterial proliferation.
A round container will allow you to mix more easily
Step 2. Add the salt
Salt helps to reduce the freezing temperature of the water. The chemical reasons that explain this phenomenon are the same for which salt is used in the winter to prevent ice from forming on the roads. Add 100 g of salt to every 4 liters of water.
Step 3. Submerge the turkey
Dip it in the water with the chest facing down. If you take it out of its original packaging it will defrost even faster as water can seep into the chest cavity. Since you won't have to change it, you won't have to worry about dripping contaminating the surrounding surfaces with bacteria.
Step 4. Keep the water moving
You can mix it or rotate the turkey using a ladle or a large wooden spoon. This will speed up the heat transfer. If the container is round in shape, you will have to put in much less effort to keep the water moving.
Step 5. Examine the turkey
The time it takes for it to defrost depends on the weight and your skill at mixing. Try pressing your chest to see if it has softened. If the meat appears to be thawed, examine the breast cavity and remove the entrails. If there are still ice crystals in the cavity or if the innards are frozen, start stirring again.
Advice
- Salt has the added benefit of flavoring, tenderizing and disinfecting meat.
- If you are extremely late, you can cook the turkey still frozen, but keep in mind that it will take 50% longer.
Warnings
- Never use hot water, otherwise the meat will quickly defrost on the outside, but will remain frozen on the inside, increasing the risk of bacterial growth.
- Cook the turkey as soon as it has defrosted to prevent bacterial growth.
