Grandma would thaw the thanksgiving turkey in cold water in the sink. She would try to submerge it. She said that as long as it went straight to the oven it would be under the safe handling practice but once you go to water you have to cook it. Cold tap is probably 20-30 degrees above freezing. She would change it out when it would warm towards room temp.
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Yeah it looks good...but how does it smell?
"you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc
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