FORGET TASTE ! WORRY ABOUT ecoli. The Taste Is Aquired In Baking. Be Sure To Thaw In Bottom Of Refigerator to assure you do not get Sick. I`m Sure You Will Have a Wonderful Dinner. Unthaw? "Thaw" means to un-freeze. Do you mean how do you re-freeze chicken again once it's been thawed?? If so, it's not recommended. You should NEVER freeze meat that has previously been frozen - especially chicken.
How long does it take in the refrigerator to thaw a 21lb. frozen whole turkey?
The best way to thaw it is in the refrigerator. Figure one day for each 4-5 pounds of turkey, so it should take 5-6 days to thaw out a 25-pound turkey.
You should put it in your refrigerator a week before to thaw. Never cook a frozen turkey, it can cause buring and an awful taste.
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.
A turkey requires at least 24 hours for every 4 to 5 pounds of weight to thaw in a refrigerator set at 40 degrees F.In cold water it will take about 30 minutes per pound.
It is probably best to throw it out. The fridge only slows down the growth of bacteria, after that length of time it has most likely begun to spoil. The best rule for a situation like that is when in doubt, throw it out.
It could ruin. The outer parts of the turkey would thaw quicker than the inside parts and could possibly grow bacteria. The safest way to thaw a turkey is to move it from the freezer to the refrigerator at least 3 days before you plan to cook it. If it is a very large turkey, and depending on the temperature of the freezer, it could require 4 days to thaw.
Before Thanksgiving, I thaw my 24-26 lb turkey for two days in the refridge, it won't be completely thawed by it will be workable so you can clean the inside and rinse it without much trouble. Next look into brine'ing your turkey as the a way to get a moist turkey. (I brine for 30 hrs. prior to cooking.)
It is strongly recommended that you thaw a turkey (or any frozen meat product) in the refrigerator so that the turkey does not warm up enough for any bacteria that may be on it to reactivate and start multiplying.
You have to thaw the turkey. If you didn't, the outside would be burned black before the center was cooked.
It will take a couple of hours to thaw out a turkey leg before its ready to cook. It should take about 2 hours.
Of course you take it out! I don't, but I DO thaw it out in a pan, to collect the water and juices for easier disposal.