[Sca-cooks] Turkey Defrosting?

[Lawrence Bayne]

I MUST base this in very particular language.

"In California, acording to law, a PROFESSIONAL
kitchen MAY defrost food in RUNNING, COLD WATER. For
two hours ONLY."

I PERSONALLY have done so for several hours and then
allowed the bird to finish in the frig while draining
excess water.
It pretty much depends upon YOUR comfort level, but I
do believe the running cold water keeps the bird from
building up any illness producing micro-organisms.
THAT along with cooking the bird immediately after to
an internal temp of 165', and allowing carryover
cooking to bring it to 170', should give you the best
of two worlds. Safety along with a tasty, moist bird.
BB
Lothar


		
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