It wouldn't surprise me if I am not alone in trying to rush the turkey thaw in this Christmas season of feasting and festivities. Leaving the four kilogram turkey in the fridge to thaw (most recommended) yielded a fully frozen turkey after twenty-four hours. It quickly found a place in the sink overnight.
It may be a comment on having inadequate insulation under the sink but as of this morning it was still almost solid.
Plan C. Fill the sink with water. Submerse stubborn bird.
It seems to be working.
I had forgotten how long it takes to thaw such a big bird!
One year, we raised our own on the farm. Being inexperienced, we had no idea how big they were under their feathers. We ended up with the largest because no one else wanted it: a whopping twenty kilogram monster. It took placing my cast iron frying pan under the oven rack to support the beast.
Another year the oven quit working. It was the first time I'd ever barbequed a turkey. My oh my, the flavor was delicious. After that, I gave up on roasting it in the oven.
Cooking the centre piece for the feast can be a huge stressor! Lord, bless the cooks with patience and success. Help all of us remember that it isn't about the meal, it's about the reason behind it!
"And this will be a sign to you: You will find a Babe wrapped in swaddling cloths, lying in a manger." Lk 2:12
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Boundary Study Part 2
"Instead, let the Spirit renew your thoughts and attitudes. Put on your new nature, created to be like God--truly righteous and holy...
We always thawed the turkey in a sink or container covered with cold water, changing the water every once in a while. I tried the "food save" fridge defrost - and like you, it would take until the new year to thaw. I found the cold water sort of diffused the icy cold and kept the bird cold enough, but sped up the thaw. Once it was pretty well thawed (but still cold due to the cold water) I put it in the fridge, or better still, the oven. Have you ever tried the LOOK bags? They are a clear bag made especially for meat. You can get various sizes (we always get large). All you do is put 1 tbs. of flour in the bag and shake. Put the bird in (stuffed and seasoned) and close with the clasp given, leaving a wee hole for steam. Then leave it. You don't have to baste, it self bastes. It still browns, because the bag is clear. It is always moist. Plus, it cuts down the cooking time. We love it!!! Either way - bring on the turkey!!! Yum.
ReplyDeleteYou can also cook the bird breast side down if having a pretty bird isn't an issue. The fat along the back self bastes the bird and leaves the white meat tender and juicy.
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