“Defrost in a fridge for 28 hours.
The sage words displayed upon the wrapper of the turkey in our freezer. The frozen turkey we planned to have for tea this evening. The same turkey I took out of the freezer yesterday and dutifully placed in the fridge to defrost.
At 11am this morning I could still have stunned someone with it. It was frozen solid. It had been out in the fridge for 24 hours. I’m not an expert in these things, but I’m not sure that another 4 hours would have made any difference to the solidity of the poultry product.
There was a lot riding on that turkey defrosting. The whole basis of a number of meals this week surrounded the bird. And, let’s be honest, it’s a roast turkey dinner, with trimmings, and plenty of left-overs. Everyone – well, the both of us – were looking forward to it enormously. Me less so, purely because of all the faff of cooking all the components but I definitely had my heart set on the eating part.
And even though I had labelled the cooking a massive faff, I still managed to churn out a batch of bread rolls in and amongst so that we can have turkey sandwiches tomorrow. Or could have turkey sandwiches, if it wasn’t still iced up the wazzoo,
I was getting worried. Carole’s already a woman on the edge this week, with the weight of the world on her shoulders. I dread to think what texting her to say we weren’t having turkey would have done to her. Or what she would have done to me. It was something I wasn’t prepared to let happen… so I devised a plan. I would cook the meal in reverse – normally I do the meat first and then all the trimmings. If I did the trimmings first, and reheated them at meal time, then I’d be maximising the amount of time the turkey had to defrost, hopefully make things less stressful for myself and – most importantly – not drive Carole to murder.
And as it happens, it did defrost in time to be cooked, but only because I got it out of the fridge and let it sit in the ambient temperature of the kitchen for a while. I guess that’s the benefit of a long day of cooking – your kitchen becomes a prime spot for defrosting. Every component that I cobbled together – Yorkshires, stuffing balls etc – all contributed to the meat being in a state to cook.
I assume, anyway. For all I know it was the last four hours of the defrosting process where it just unfroze.
It seems unlikely, though. I think if I’d left it in the freezer it would still be frozen now. And tomorrow. And the next day. I’m not sure it would ever defrost. I might have to get another one just to do an experiment.
It’d be costly, sure, but can you really put a price on science?