So, I sure don't have room in the fridge for a turkey in brine.
So... I'm thinking this -
I've thawed many turkeys IN package in water in bucket, and have a sense of how long it takes, need to stir or flip every few hours, etc.
The Big Plan ! ------ Grab my clean food safe 5 gal bucket, mix my brine in there, then take frozen turk OUT of plastic and drop frozen turk into the bucket.
Make sure enough brine to cover, and fully submerge by putting a plastic colander over it w a so to speak rock in it.
In 74 degree AC'd house, moving the bird around in bucket every 3 hr or so, bird will be defrosted but still VERY cold in like ? 16 ? hours or so.
Or wrap some big towels around bucket so water temp doesn't stratify as much, and maybe then ? 24 hours.
Then pull and cook.
I'm not concerned about any safety so much, I mean I'm at home always, will monitor it, and am smart enough not to let it get much above fridge temps.
Just thinking out loud, and figure WAYY easier than trying to find room in fridge and have to move shelves, etc.
Thoughts ??
Marc
So... I'm thinking this -
I've thawed many turkeys IN package in water in bucket, and have a sense of how long it takes, need to stir or flip every few hours, etc.
The Big Plan ! ------ Grab my clean food safe 5 gal bucket, mix my brine in there, then take frozen turk OUT of plastic and drop frozen turk into the bucket.
Make sure enough brine to cover, and fully submerge by putting a plastic colander over it w a so to speak rock in it.
In 74 degree AC'd house, moving the bird around in bucket every 3 hr or so, bird will be defrosted but still VERY cold in like ? 16 ? hours or so.
Or wrap some big towels around bucket so water temp doesn't stratify as much, and maybe then ? 24 hours.
Then pull and cook.
I'm not concerned about any safety so much, I mean I'm at home always, will monitor it, and am smart enough not to let it get much above fridge temps.
Just thinking out loud, and figure WAYY easier than trying to find room in fridge and have to move shelves, etc.
Thoughts ??
Marc
