The general rule of thumb when cooking a frozen turkey is to thaw it in the refrigerator for at least 24 hours for every four pounds.You cannot wait for days if you forgot to take it out of the freezer, didn't have room in the fridge, or purchased a frozen turkey at the last minute.Don't panic.You can use a basin of cool water.You can thaw the turkey by running water over it.The fastest method involves stirring the turkey by hand.
Step 1: You need to fill your container.
Cool water can be poured into a pot, tub, or container large enough to cover your turkey.The shape of the container doesn't matter for this method.The water must not be warmer than 40 degrees Fahrenheit.Keep the water temperature cool by placing plastic bags of ice into the container.
Step 2: Take your turkey and put it in a container.
Place the turkey breast-side in the water while it is still in its packaging.The turkey has to be submerged in the water.Place the turkey in a sealed, leak-proof plastic bag if it isn't in its original packaging.It will help prevent cross-contamination.To make sure the bird stays submerged in the water, use a heavy baking dish or other heavy item to weigh it down.
Step 3: After half an hour, remove the turkey.
Remove the turkey and put it away.Don't pour everywhere.Some of the water may be contaminated if the turkey was not sealed.
Step 4: Don't use the water.
Remove all of the water and replace it with fresh, cold water.If necessary, add new ice and make sure it's under 40 degrees.
Step 5: The process should be repeated.
Take the turkey out of the water and let it sit for 30 minutes.
Step 6: As necessary, repeat continuously.
The method will thaw your turkey at a rate of 30 minutes per pound.If your turkey is over 12 pounds, you must allow it to thaw for six hours.
Step 7: Put your turkey down.
Put the turkey in the sink.If you don't have a container large enough to hold the turkey, you need to use this method.The water will run into the breast if you put the turkey breast up first.
Step 8: The water needs to be turned on.
Make sure your water is cold.Again, it will need to be under 40 degrees.
Step 9: Put the turkey under the water.
Make sure the water is flowing onto your turkey.You don't want to waste water.A small pool of water may be around your turkey.That is fine.Make sure the water doesn't run over the turkey.
Step 10: The turkey needs to be moved around.
Try to turn the turkey every few minutes.Turn it sideways, or put it on its breast.It needs to stay under the water.The turkey needs to be under a steady stream of water.
Step 11: Continue as necessary.
You have to keep doing this until your turkey thaws.You'll need to use your judgement because there isn't a specific formula for that.The quicker the turkey thaws, the better the water flow.The breast and thighs of the turkey can be poked to see if they are still moist.
Step 12: The turkey needs to be tested.
You will want to test it further if your turkey felt soft.The easiest way to do this is to remove the giblet bag.If the giblet bag is still frozen in, you need more time.
Step 13: You need to fill the container.
Cool water can be poured into a pot, tub, or container large enough to cover your turkey.The container should be round in this case.The water must not be warmer than 40 degrees Fahrenheit.The container should be round or cylindrical since you will be stirring.
Step 14: Add salt to it.
Salt lowers the temperature of water.This is used during icy weather because of the chemistry behind it.Your turkey isn't a winter highway, but it can use some ice.Salt can be added to the container.It's a good idea to start with half a cup of salt.
Step 15: The turkey needs to be inserted.
Put the turkey in the water.It can remain in its original packaging, but if you remove it it will be quicker.Since you will not be changing the water, you won't have to worry about it.
Step 16: The water should be kept moving.
You can either stir the water or spin the turkey with a ladle.Keeping the turkey moving will speed the rate at which it comes in contact with the water and transfer heat.A round container is helpful.It will take less work to keep the water circulating.
Step 17: Do you want to test the turkey?
The time you need depends on the size of your turkey as well as your stirring skill.The breast of the turkey should be prodded to see if it is soft.Remove the giblet bag if you think it is done.If the giblet bag is still frozen in, you need more time to stir.