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Unread 10-16-2011, 06:59 PM   #5
danparker77
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You should thaw meat in the fridge. Turkeys are somewhere around 6 hours a pound IIRC. If you thaw anything in water, whether sink or cooler, you should change the water every hour (whoops, 30 min guess they changed some stuff). The last bit about water is from the USDA website.

http://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/
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