Easy Hack to Thaw Frozen Turkey

NOTE: I have used this method for years. It is much faster than thawing in a refrigerator and it is much easier than thawing in cold water that you have to change every 30 minutes. I am not, however, responsible for problems you have if you use this method.

The great thing about this method is, you can put the coolers in a cool garage or outside in the fall/winter months and they don’t take up space in your refrigerator.

Basic Scientific Principals:

1. The freezing point for meats is lower than the freezing point for water.
2. Bacteria growth is minimal at temperatures below 40 degrees Fahrenheit.
3. If any ice is present in water, the temperature of the water it will be colder than 40 degrees Fahrenheit.

INSTRUCTIONS:

1. Place the turkeys in a cooler. I like to use 5-gallon water dispensers because they are the perfect size for a 15-20 lb. turkey.
2. Add cold water to cover the turkeys. They will float but that is OK because the air in the cooler will remain at a safe temperature.
3. Add several inches of ice to each cooler. I used 3 or 4 lbs. of ice for each 5-gallon cooler.
4. Cover the cooler tightly.
5. Check the cooler 2 or 3 times per day and add ice to maintain a 2-inch layer of ice in the water.
6. I thawed a 15 lb. Turkey in 24 hours.
7. You can and probably should place a wireless thermometer into the water with an alarm that notifies you if the water reaches 40 degrees Fahrenheit.
8. Wash the coolers out thoroughly with chlorine bleach or another disinfectant before storing or reusing.