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FOOD FOR THOUGHT
Tips for thawing that turkey
By Wanda A. Adams
Advertiser Food Editor
What's the hottest topic on the Butterball Turkey Talk-Line, (800) 288-8372?
Something cold — as in a frozen turkey, and how to thaw it.
"People don't allow enough time," said talk-line director Mary Clingman.
You need one full day's defrosting time in the refrigerator for every four pounds of turkey weight. For today's average-size turkey (12 to 15 pounds), that means 3 to 4 days; if you're roasting a 20-pounder, get it in the refrigerator on Sunday at the latest.
And if the turkey is fully thawed out a day or two before roasting, she said, no problem, it's not going to spoil.
If you will be doing as modern experts recommend, brining the turkey and air-drying, you need two extra days — meaning you better start your Thanksgiving shopping tomorrow.
Clip the following thawing primer and save it.
Slow defrosting
Preferred method (turkey in original packaging, on tray, in refrigerator):
- 12-15 pounds — 3-4 days
- 15-18 pounds — 4-5 days
- 18-22 pounds — 5-6 days
Hurry-up defrosting
Place the turkey in a clean sink, fully wrapped in original packing. Fill sink with cool tap water to cover. Empty sink every half-hour. Continue until the turkey is defrosted; about 30 minutes per pound.
- 12-15 pounds — 7-8 hours
- 15-18 pounds — 8-9 hours
- 18-22 pounds — 9-11 hours
Brining and air-drying
Cook's Illustrated magazine and other expert sources say brining a turkey first (immersing it in a salt solution) and then air-drying it (in the refrigerator) produces extraordinarily tender meat and crisp skin. Do not brine kosher or basted birds; they're already salted.
To brine: Mix 2 cups table salt to 2 gallons cold water in a bucket or tub large enough to hold the turkey and fit in your refrigerator. Bigger turkeys may need 3 cups salt, 3 gallons water. Immerse the turkey in the brine and refrigerate. Use a cooler if you don't have enough refrigerator room: Sanitize the cooler; place the brine and turkey inside; add a sack or two of ice (still in the bag) and keep in a cool place. Brine turkey for four hours.
If you wish to brine the turkey overnight, for convenience sake, use half the salt. If you wish to use kosher salt, use 2 cups Diamond Crystal brand or 1à cups Morton Kosher brand per gallon of water.
After brining, rinse turkey and pat dry. Place turkey on a rack fitted inside a tray, uncovered, breast-side-up in refrigerator for 8-24 hours. Then roast as usual.
