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A quicker method to thaw the turkey is by submerging the bird, still in its original wrapper in cold water. This way requires 30 minutes of thawing for every pound of turkey , according to Butterball.
10-pound turkey: 5 hours of thawing in cold water. 12-pound turkey: 6 hours of thawing in cold water. 14-pound turkey: 7 hours of thawing in cold water. 16-pound turkey: 8 hours of thawing in cold ...
Take a dip: Submerge your turkey fully, breast side down, in cold water (not hot!). Change up: Change the water every 30 minutes, “as the turkey will drop the water temperature,” Woulfe says.
12-pound turkey: 6 hours of thawing in cold water. 14-pound turkey: 7 hours of thawing in cold water. 16-pound turkey: 8 hours of thawing in cold water. 18-pound turkey: 9 hours of thawing in cold ...
In refrigerators, defrosting (or thawing) is the removal of frost and ice. A defrosting procedure is generally performed periodically on refrigerators and freezers to maintain their operating efficiency. Over time, as the door is opened and closed, letting in new air, water vapour from the air condenses on the cooling elements within the cabinet.
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A defrost timer taken out of a household refrigerator. The defrost mechanism in a refrigerator heats the cooling element (evaporator coil) for a short period of time and melts the frost that has formed on it. [1] The resulting water drains through a duct at the back of the unit. Defrosting is controlled by an electric or electronic timer.
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