Chef Rick says… Thaw The Bird Carefully
Posted by Ben | Under Cooking Tip of the Day Tuesday Nov 25, 2008
It’s important that the turkey or chicken be properly thawed before cooking. The best way is to let it thaw in the refrigerator. Leave it in the original wrapper, place on a tray to catch drippings and refrigerate until the bird thaws. Depending on it’s size, allow two to four days for thawing.
If thawing in the refrigerator isn’t possible due to lack of time, there are two other alternatives. For a more rapid thawing, you can place the poultry in watertight wrapping in cold water. Change water frequently to hasten thawing. Small birds require about 1 hour. Larger birds require 6 to 8 hours. Thaw until pliable.
Or you can leave the bird in its wrapper and place it in a heavy grocery sack, closing the opening. Put the bird on a tray and let it thaw in a cool room away from heat. Check it frequently. Once thawed, the bird should be cooked immediately. Remember to allow enough thawing time, since it will take quite a while for the bird to thaw.
… for more of Chef Rick McDaniel’s cooking tips, click here.
