I plan to fit both a 6.25 lb duck and a ~13lb turkey on the kettle rotisserie, late Thursday morning. No wet brine.
They've been in the fridge since Sunday afternoon, but at the rate they are going, there's no way they'll be thawed before Thursday morning, let alone tomorrow night if I want to uncover and season overnight in the fridge. And I think this stupid fridge partially freezes items in the back, where they've been parked.
My idea was to cold soak them both for a few hours today, doing my best to soak in only cold water, not room-temp water, and re-store them in the fridge overnight and repeat the process tomorrow.
Wondering if cold tap water (it's in the 50s outside during the day here, and closer to 30 at night) will be cool enough for like a 6-hour soak in the sink before going back in the fridge. If I have to introduce any ice that's gonna be a pain in the ass since the fridge won't make any. My Thermapen reports that the tap is currently 52 degrees. (My SS sink will permit a water temp rise than a porcelain CI sink would?)
I could Google how to defrost a frozen turkey, but where's the fun in that when I can subject myself to forum wrath? I was under the impression that since these are not huge birds that ~3 days would be enough, but I guess not. "You had ONE job ..." sez the mirror.
Topic: So I'm going to put the bird(s) in a cold water bath (Read 963 times)