Thawing Turkey

It's crunch time!  Have a frozen turkey and not enough time?  Any bulk protein (turkey, whole chicken, roasts etc) is thawed more quickly and efficiently in water.  Sink not big enough?  Use the bathtub!  It takes a few hours, but that's a whole lot quicker than 3 days in the refrigerator!  Don't care about the science?  Stop here and just do what I say.  Want to know why?  Read on...Thawing on the counter is dangerous because of the temperature "danger zone" from the outside in as the turkey begins to thaw.  Thawing on a low oven or in the microwave causes the meat to cook unevenly.  Thawing on un-coated aluminum is great (the best!)  for flat stuff like frozen steaks or boneless chicken breasts because of how heat transfers to cold stuff on flat surfaces.Everything is made up of molecules &/or electrons, and they ARE heat.  Heat is NOT temperature.   Temperature is just our definition in numbers of how fast the molecules within a substance are moving.  Heat is simply the energy of moving molecules.  The more movement of the molecules, and the more closely the molecules are structured within a substance, the more heat. WATER has a much more dense molecular structure than air,  and is able to transfer heat to the frozen mass more quickly than air.I am thankful for my readers!  Happy Turkey Day! - Lula