THE SINK METHOD Defrosting a turkey in the sink is more labor-intensive because it requires a commitment. To do this, the turkey must be kept in its bag and covered with water. In other words, don't take the bird out of the bag until it is defrosted. "If the bag is pierced, cut or slit in anyway, this is not a good safe way to defrost a turkey," says Williamson. "If that happens, put it in a leak-proof bag." The reason for this, says USDA guidelines, is that "if the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Tissues can also absorb water like a sponge, resulting in a watery product." If your sink isn't big enough, then part of the turkey will not be covered. If this is the case, use an ice chest or other container deep enough to hold the turkey. "Check the water periodically," says Williamson. "Make sure the water is still cold." The USDA says to change the water every 30 minutes because in that period, the water will have warmed to room temperature, thus making contamination possible. Figure on 30 minutes per pound. For a 12-pound turkey that's six hours. For a 24-pound bird, realize that you or other family members will have to tend the bird for a 12-hour period, changing the water at least every 30 minutes (See chart). "Thawing the turkey on a kitchen counter is not an option," says Williamson. "You're just asking for trouble." The turkey thaws from the outside in. Although the core may still be frozen, the outer sections of the bird are above 40 degrees and the bacteria can multiply. THE REFRIGERATOR METHOD MICROWAVING SAFE HANDLING |
