I waited too long to de­frost the turkey!

Real Simple - - The Realist -

THE FIX: You may have an urge to put the bird in hot wa­ter, but it’s cru­cial to keep it cold— 40 de­grees Fahren­heit or be­low—un­til cook­ing to elim­i­nate the risk of bac­te­ria growth, says Sue Smith, RD, an ex­pert with the But­ter­ball Turkey Talk-Line. In­stead, de­frost the turkey in a cold-wa­ter bath, which will take about 30 min­utes per pound (so for a 20-pound turkey, you’ll need about 10 hours).

Fill your sink with cold wa­ter and sub­merge the turkey, breast side down, leav­ing the orig­i­nal wrap­per on. Change the wa­ter ev­ery 30 min­utes to make sure it stays cold. If need be, Smith says it’s safe to cook the turkey from frozen, but this will add sev­eral hours to the cook­ing time. Use an oven-safe meat thermometer to mea­sure done­ness (165 de­grees Fahren­heit).

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