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Thawing
For safety's sake, it's important to thaw poultry in one of two ways: in the refrigerator or by immersion in cold water. Never thaw poultry on the kitchen counter, because bacteria can multiply rapidly at room temperature. Here are some tips for successful thawing:
• Frozen poultry should be thawed completely before being cooked, so allow sufficient time, especially for large birds.
• Remove giblets as soon as possible during thawing, then wrap and refrigerate to use in stock or gravy, if desired.
• If the ice crystals have disappeared from the body cavity and the meat is soft and the joints are flexible, the bird has thawed.
• Once thawed, cook the bird within twelve hours. Wipe out the body and neck cavities with paper towels, and pat the skin dry.
• For reasons of texture, not safety, do not refreeze poultry once it has been thawed.
Thawing in the refrigerator: This is the preferred method. Leave the bird in its original wrapper, and place it on a tray to catch any drips. Thawing time will depend on both the size of the bird and the temperature of the refrigerator (ideally 35° to 40°F). As a general rule, allow about six hours per pound. For example, a twenty-four-pound turkey will take approximately four days to thaw completely.
Thawing in cold water: If there's no time to thaw the bird in the refrigerator, use this method, which takes less time but requires more attention. Place the bird (in its original wrapper or in a watertight plastic bag) in a large pan or in the sink with enough cold water to cover. (Warm water thaws poultry too quickly and can encourage bacteria growth.) Change the water every thirty minutes to maintain the temperature. Allow about thirty minutes of thawing time per pound, then add one hour to that total.
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