I bought a 19.06 lbs turkey from my local grocer, Giant Food. It was for 49 cents a pound. Not a bad deal. I was contemplating on getting a fresh turkey this year as opposed to the frozen turkey I’ve always gotten in previous year. I decided to go with the frozen turkey again. I read an article from Reader’s Digest which said to buy frozen. It says that according to Norma Ferrell, a consumer-education-specialist at the National Turkey Federation, there is no real difference between fresh or frozen turkeys. There may be a chance that “fresh” turkeys can be days old by the time you get around to buying them – and can cost 50% more. Therefore, I decided to save myself some money.
I started to thaw my frozen turkey this morning at 11AM. I had two choices. For an 18-20 lbs. turkey I can thaw it in my refrigerator for 2 – 3 days. If your refigerator is anything like mine and you need all the space you can get, I’d suggest the second option. I’m still going to have to house the thawed turkey in my refrigerator, but at least the space will be taken up for less time, leaving room for other things. This is how I’m doing it. Keeping your turkey in its orginal wrapping (making sure it is not punctured) submerse the turkey in a tub of cold water, breast side down. Change the water every 30 minutes. Thawing time is 30 minutes for every pound your turkey weighs. I don’t have a deep kitchen sink, so what I do is every time I change the water I would change the side that would be on the bottom.
While the turkey is thawing, I can start prepping my dry ingredients and other things I’ll need to get done for the side dishes. On to the next thing!
