(NC)There are many ways to thaw a turkey or chicken but not all of them are safe. You can defrost poultry in a microwave, but cook the food immediately once it has thawed. The safest ways to thaw frozen birds are in the refrigerator or in cold water.
If thawing in the refrigerator, place it on a bottom shelf in a container or platter that will contain any possible leaking juices.
If defrosting in cold water, keep it in leak-proof packaging to prevent cross-contamination and keep the water cold.
Thawing in a refrigerator takes time, especially a large bird. You should allow 24 hours of defrosting time for each 2.5 kg (5 pounds) of bird.
While the practice is discouraged, if you must thaw poultry at room temperature, wrap it in a heavy paper bag or a newspaper section so that the surface of the bird doesn't grow warm before the centre thaws.
Weeping (or seepage or leakage) produced during thawing may contaminate other surfaces. Clean and disinfect any surface touched by raw poultry juices.
For more information visit Health Canada's website at www.healthcanada.gc.ca/foodsafety.
Credit: www.newscanada.com
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