The best and safest way to thaw a frozen turkey roll roast is to move it from the freezer into the refrigerator to allow it to thaw. In a time crunch, you can remove it from the box and soak in cold water to thaw. You should change the water every 30 minutes or so until it is completely thawed.
How long it takes to thaw a Boston butt roast depends entirely on how big the roast is.
If it was frozen, then thaw it out, then heat it up (making sure it is cooked through. If it was not frozen, then I'm not sure so be careful.
3 million years
Defrost in the refrigerator for 7 hours per pound.
How long does it take in the refrigerator to thaw a 21lb. frozen whole turkey?
30 mins
Yes, but the texture will be affected by water crystals that expand when frozen.
How you would thaw frozen food depends greatly on the type of food. For meats, the best way is to move the meat from the freezer to the refrigerator and allow it thaw there. You should calculate the time it will require to thaw and move it to the fridge to allow for that time before you need to cook it. You can also thaw frozen meats by placing it in cold water, changing the water every 30 minutes until the meat is thawed. If you have a microwave oven, you can thaw foods in it, using the defrost cycle. Some meats, such as a roast, can go straight from the freezer to the oven. It will thaw first, then cook, so you need to adjust your cooking time to reflect the extra time it will require to thaw. The least safest way to thaw some foods is to allow it to sit on the counter at room temperature until it thaws.
For best results you should thaw all frozen meats before cooking them.
No. It is absolutely safe to thaw frozen food with warm water. As long as you make sure that the water you use is clean. If you are unsure, use cooked water to thaw the frozen food.
I either thaw it in the refrigerator overnight or, if it is in a watertight package, quick thaw it in cool water right before cooking. Salmon can also be cooked from frozen without thawing. It just takes twice as long.