Whats the best method for thawing frozen chicken or turkey?
Never thaw poultry at room temperature! The safest method is in the refrigerator. Allow approximately five hours per pound thawing time. For faster thawing, you can defrost using the cold water method, by putting poultry in an airtight bag and placing it in a bowl or sink full of cold water; changing the water every half-hour. And never use hot water, since it can stimulate bacterial growth. You can also defrost in your microwave following the manufacturer’s instructions. Remove chicken from the original package, and place on a microwave safe dish to defrost. Thawed poultry should be cooked immediately. For more poultry thawing information visit our Cooking School.
