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Just took turkey out of freezer. Says defrost for 76 HOURS in a refridgerator!!
Firstly, I didn't think I'd bought a brontosaurus from the ice age, so how can it take that fookin long to defrost?
It's a 6kg bird, so I'm going to leave it out of the fridge overnight, and see how it looks tomorrow, then put it in the fridge after that.
Am I stuffed, should I get another just to be on the safe side, or should it be ok?
Firstly, I didn't think I'd bought a brontosaurus from the ice age, so how can it take that fookin long to defrost?
It's a 6kg bird, so I'm going to leave it out of the fridge overnight, and see how it looks tomorrow, then put it in the fridge after that.
Am I stuffed, should I get another just to be on the safe side, or should it be ok?
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It's got plenty if time to defrost before you put it in the fridge.
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it's fine. defrosting in a fridge is obviously the safest way as the longer you leave it at room temp the more bacterial growth, but the risk of poisoning people is minimal.
turkeys are hung for days after they're killed. it's better to leave it outside somewhere dry rather than at rt in your kitchen and then put it in the fridge. |
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Cheers. Thought 24 hours would be adequate, so good job I checked tonight!
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MARVELLOUS STUFFED TURKEY!
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My advice is to put it in the bin and get yourself a nice juicy piece of pork to roast. Turkey is the pits and not fit for human consumption (unless you're a yank or one of the great unwashed).
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Have duck and leg of lamb for some of the other days. Prefer chicken to turkey myself, but the masses (the great unwashed of the family) thought that turkey was 'the done thing'.
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Duck or leg of lamb superb, well done sir.
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My advice is to put it in the bin And the teddy bear goes to Mr 100/1.
The most disgusting meat and bird it's ever been my chagrin to kill and cook. A rats arse fowl of the bird world. Ye would be better off with a tin of spam. My god the powers that be worked their best flanker yet when they devised two holidays to coincide with the 'must have' eating of this muck. |
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Take the Giblets and Neck out if present asap will help thaw quicker
 I love turkey  |
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Stick something warm into it. Don't forget to tell it you love it!
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It's a misprint ...
Should read "defrost for 76 days, then apply for a cooking permit from you local authority (€5)" You can't be too careful, Health & Safety issue, I'm afraid. Christmas future HTH |
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Put it in cold water (fully immersed) in the sink, or any clean and accommodating receptacle.
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Fookin hell, Aunty,
It's a turkey, not a duck! Turkeys can't swim |
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Aunty Post
24 Dec 15 09:54 Joined: 14 Nov 03 | Topic/replies: 11,322 | Blogger: Aunty Post's blog Put it in cold water (fully immersed) in the sink, or any clean and accommodating receptacle. It's in the sink now. Going to be there for around 6 hours. Then, in the fridge overnight, and should be fine. Thanks. |
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joci if youre defrosting in water you should leave an ever so slight drip from the tap,the constant movement of water prevents a bacterial build up
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Right...will do. Am changing the water every 30 mins or so.
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Put some Domestos on it; i promise ye it will taste better..
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whatever you do - do not admit to supporting or admiring the kurds!!!
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That's not my whey.
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On the subject, just a bit of free advice.
Did you ever buy a chicken cooked on a rotisserie? Aren't they fantastic? Browned and moist through and through! Well, we don't all have rotisseries! Forget all the sh!t about basting the breast. That is a complete waste of time! How the hell is this going to keep the bird moist (no jokes please)? The way is to cook initially at a very high temperature to brown it all over. Now put it breast side down. This means that all the juices soak into the breast, rather than wasted on the back of the poor little sucker. Wrap it in foil at this stage to keep all of that flavour and moisture in. Oh and never ever stuff the cavity! Thank me later.....  |
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guinness2dear
.... hows this festive bird coming along.... just needs a kiss of life..be good to go |
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Cheers Aunty, will bear in mind. The beast has just come out of the sink finally and is now overnighting in the fridge. We actually do have a rotisserie option, but I think this critter is too big for it.
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Will blitz it on high for 30 mins to brown, then down to 180 for a few hours.
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Stick it in an hour early on 100 deg C then cook as instructed but cover it with lots of Lurpak and aluminium foil (remove with an hour to go).
Mmmm ... butter ... God, I remember rotisserie chickens from the (very late) 1950s - they smelt and tasted like heaven. The last meal I gave my last dog before she died was rotisserie chicken. She polished it off. |
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Can't beat having a big bird chilled out, greased up and ready to be stuffed. It's what Christmas is all about.
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in the chit chat pub maybe
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don't think they like girls in that pub ;-)
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that explains why theres no dart board,too many limp wrists
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