Why defrost a turkey in cold water?

* Safety Risk: Cold water defrosting can lead to bacteria growth if the water temperature is not consistently below 40°F (4°C). This is because bacteria can multiply rapidly in the "danger zone" between 40°F and 140°F (4°C and 60°C).

* Uneven Thawing: The water may not circulate evenly, resulting in some parts of the turkey thawing faster than others. This can make it difficult to cook the turkey evenly.

* Risk of Cross-Contamination: The water used to defrost the turkey can contaminate other foods in your refrigerator if not properly cleaned and sanitized.

The safest and recommended ways to defrost a turkey are:

* Refrigerator: This is the safest and slowest method, taking approximately 24 hours for every 5 pounds of turkey.

* Cold Water Bath (with caution): If you're in a pinch, you can use a cold water bath, but be sure to change the water every 30 minutes to ensure it stays below 40°F. This method takes approximately 30 minutes per pound of turkey.

* Microwave: Some microwaves have a defrost setting. Follow the manufacturer's instructions carefully.

Always remember:

* Never defrost a turkey at room temperature. This is a major food safety hazard.

* Cook the turkey immediately after it's thawed. Do not refreeze a thawed turkey.

If you have any doubts, always consult a food safety expert or your local health department.