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Parsi Chicken Curry | पारसी सल्ली मुर्ग़ | Jardaloo Salli Murghi | parsi Salli Chicken | Chef Ranveer
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Note that this still takes hours and technically you're not supposed to put it back in the fridge after doing this. So be ready to get up very early. Or just go for it and accept the very small risk.
Why not Sous Vide it? Where's Guga when you need him?
Growing up, I remember numerous turkeys chilling out in the bathtub. 😆😂
Piker! Put the wrapped turkey in a bucket. Fill the bucket with water. Insert a sous vide wand and set it to 60F. Thawed perfectly with no more effort in an hour or so.
"Change the water every half hour to prevent bacteria growth." If the turkey is still in its packaging then where is the bacteria going to grow. Or is changing the water just lowering the water temperature again each half an hour?
Even better, safer and IMO faster is to put the turkey in a suitably sized container set below a faucet. Turn on the water to give a slow steady stream of cold water. I use a laundry room utility sink and a large enamelware canner. Weight down the turkey so it stays submerged.
This method does not require emptying the container and adding fresh water every 30 minutes. Instead it's a constant stream of fresh water.
Use cold water, to thaw frozen food?