Originally Posted by danparker77
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.
I'm going to thaw a 10.25 pound turkey. I want to smoke it 1 week from today
Today is Saturday so, I thought I would take it out Tuesday morning. That would be 4 days in the fridge, out of the freezer.
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732