19lb Turkey advise needed

slow

Newbie

Original poster

Nov 25, 2014

3

10

Brooklyn, Mi

• Nov 26, 2014

• #1

I found out yesterday I get to cook the turkey for Thanksgiving, I have a 19 lb bird that has been in the friidge since Tues @ 7 am. I was planning on smoking it on my WSM 22.5 this weekend, but now I need it for tomorrow. Have to get it thawed in a hurry so it looks like cold water is my only option, and to make it worse I wont have time to brine it... Any advise would be great:.

 

wolfman1955

Master of the Pit

Nov 17, 2013

1,054

47

Chillicothe, Ohio

• Nov 26, 2014

• #2

I would post my questions here:
http://www.smokingmeatforums.com/f/102/poultry
If you check your question may have already been answered.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Nov 26, 2014

• #3

Defrost it in a brine. Not the best method but you gotta do what you gotta do.

Happy smoken.

David

 

noboundaries

Epic Pitmaster

OTBS Member

SMF Premier Member

Sep 7, 2013

10,247

5,352

Roseville, CA, a suburb of Sacramento

• Nov 26, 2014

• #4

Definitely thaw it in the brine.  If you have the room, adjust your brine ingredients and add more ice cold water to the total brine.  The water, even though it is just above freezing, isn't frozen.  The temperature difference of the water will act as a heat source and thaw the turkey 25 times faster than leaving it in the refrigerator alone at the same temperature.  It will be thawed in time.  Plus you'll still get the benefits of the brine.

 

Last edited: Nov 26, 2014

• 

Reactions: slow

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Nov 26, 2014

• #5

  Good afternoon and welcome to the forum, from a nice sunny, windy and cool day in East Texas. Lots of great people with tons of information on just about  everything 

Gary

 

jirodriguez

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

4,656

143

Portland, OR

• Nov 26, 2014

• #6

If you start now you can have it thawed in a few hours. In resteraunts the cold water method we used to use for thawing stuff was put it in a container (read bucket) submerge it with water (you may need a weight on it). Then put it in the tub and let a trickle of water fall into the bucket - leave it alone for 3 or 4 hours. That will thaw out approx. 90% of the turkey, then you can put it in a brine for the rest of the night.