MANY procrastinating cooks now have even more to be grateful for this Thanksgiving.
That’s because a problem-solving cooking guru has shared his easy and fast defrosting method for your turkey just in time for the holiday.
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“This turkey is rock solid. You can defrost it in the refrigerator, just make sure it’s on a sheet tray,” said Kristopher Juniel (@problemsolved).
He explained how while defrosting a turkey typically takes up to a week, his trick does the same tasty job in mere hours.
Instead of planning far ahead, his prep work was much less time-consuming.
And that means more time to focus on other important things this Thanksgiving – like family.
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Kristopher kept the bird in its original packaging and placed it into a large pot, breast side down.
He made sure to fill the pot with cool water until the turkey was completely submerged.
Kristopher, who is helping to make the holiday less stressful, stressed that it was important to remember not to use warm or hot water.
And that wasn’t his only piece of advice for the procrastinating chefs out there.
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“If your turkey floats, you want to make sure to weigh it down. I’m just using a can and a baking dish.”
Don’t have a big enough pot? Don’t worry.
The problem solver who has helped others navigate everything from baking to home buying explained how you can put the turkey right in the sink – or even use a cooler.
Just make sure to disinfect everything afterwards.
And don’t forget to change the water every 30 minutes to speed up the process.
That’s because it takes about 30 minutes per pound – but he explained how it’s still quicker than the fridge method.
Once it was out of the pot, Kristopher dried off his turkey.
It was now soft enough to go right into the refrigerator before roasting.
Many of his procrastinating fans found a reason to rejoice this holiday thanks to this much easier defrosting method.
“You rock thank you,” exclaimed one thankful follower.
Another was just upset he didn’t know about the trick sooner: “I wish someone told me to defrost on a tray before my entire fridge was covered in pink turkey juice.”
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According to foodnetwork.com, the general serving rule is to plan for one to one a a half pounds of turkey per guest.
Then just factor in Kristopher’s 30-minute per pound changing water cooking tip and bon appetite.
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