Put it in a bowl and fill the kettle. Once boiled tip contents over turkey. Repeat a few times. I may not be a meat eater, but I have seen this done many times. It should help encourage the growth of Salmonella and other baccilli,leaving you to die in screaming agony.
Well that's the more blunt way of putting it but as usual he's dead right.
Hmmm.Cover it liberally in YACF Buffs.
...Keep the turkey in its original wrapper and put it in a shallow pan. The pan will prevent drippings from contaminating other food. Place the turkey in the refrigerator where the temperature should be below 40 degrees F. Do not remove the turkey until it has completely thawed. Approximately 24 hours is needed for each five pounds of turkey so allow about 48 hours or two days to thaw a 10-pound turkey.If you run out of time, another defrosting method may fit your schedule; however, Sumner said that the refrigerator method is preferred. Again, leave the turkey in its original wrapper and cover it with cold water. Replace the water every 30 minutes in order to keep the turkey cold. This method will take about 30 minutes per pound of turkey; thus, five hours will be needed for a 10-pound turkey.
