How Long to fully thaw an 18 lb Butterball turkey in a 40 degree walk-in (or refrigerator)

[rhouser]

The question is in the title. I have two Butterball 18+ pounders and I am going to move them from the freezer side to the cold side this noon I think. This is 4 1/2 days before "oven" day.

I know all the ways to bathe these birds to bring them off "frozen" (water baths). I was just looking for the EZ way since I have the time and the space.

I am going to brine them at "Oven - 12 hours +/- " ; then rinse and prep for the ovens.

Anybody just put your birds in the refrigerator and let them thaw for a few days?

 

[Beach Bum]

It has been a few years since we thawed a frozen one. I would say Yes to the fridge today for these ones.

 

[Motodad1776]

Typically 3 to 4 days in the fridge.

 

[C. Keeper]

Typically 3 to 4 days in the fridge.

Same timeline used on corpse.

 

[Roaniecowpony]

Same timeline used on corpse.

 

[rhouser]

Okay, I will post the answer as it becomes evident. I went to costco this morning and got a matching pair (18.4 lbs and 18.6 lbs) Butterball "Fresh" turkeys that must have been "Fresh" frozen or something.
They are on a sheet pan in my refrigerator. We shall see.

thanks to all who make this site great.

v/r r

 

[C. Keeper]

View attachment 23025

Sorry, it was rude of me not to post the corpse calculator.
Corpse calculator

 

[rhouser]

Keeper, That is too funny.

I didn't know what to expect when I clicked you link. I was halfway expecting to open a CSI type Morgue Document or something.

The link you sent is VERY useful. There is something reassuring about info directly from the "Mother Ship"
Thanks a million.
v/r r

 

[Mannydog]

If you can get them (the turkeys, that is) thawed by Wednesday, that would allow you to brine (not embalm) them overnight. Keeps them (both) from drying out.

 

[C. Keeper]

If you can get them (the turkeys, that is) thawed by Wednesday, that would allow you to brine (not embalm) them overnight. Keeps them (both) from drying out.

OMG, brine, embalm, same thing

 

[Motodad1776]

OMG, brine, embalm, same thing

How about a new term called......embrine?

 

[C. Keeper]

How about a new term called......embrine?

Great idea!
After everyone burns their turkey we can talk about cremation

 

[Motodad1776]

Speaking of "embrine", I am doing a Cajun style big ole breast this year, will be using Meat Church Holy Voodoo as the rub of choice along with this recipe for brine.

https://www.yodersmokers.com/printrecipe/?forpdf=1&recipeid=5198

 

[C. Keeper]

Doing a Cajun brine, not sure about rub

 

[RattleR]

Doing a Cajun brine, not sure about rub

Is that from Zappa?

 

[C. Keeper]

Is that from Zappa?

Gonna be a dental floss tycoon

 

[RattleR]

Gonna be a dental floss tycoon

In a circular motion

 

[C. Keeper]

In a circular motion

 

[Mike]

How long to thaw a turkey in the refrigerator. Per the USDA:

• 4 to 12 pounds = 1 to 3 days; so, you can wait until Monday or Tuesday.
• 12 to 16 pounds = 3 to 4 days; so, get that bird out on Sunday or Monday.
• 16 to 20 pounds = 4 to 5 days; Sunday is a good day to start thawing.
• 20 to 24 pounds = 5 to 6 days; Saturday is probably your day.
• 24 to 28 pounds = 6 to 7 days; you’ll want to start no later than Friday

Or roughly 24 hours for every 4 pounds.

 

[Motodad1776]

Or you can go the cold water way in a big pot/container and change the water out about every 30 minutes until thawed. I put my 9.5 pound breast in the fridge Sunday early afternoon and as of this morning it still isn't thawed, no matter as I will be brining it tomorrow for 24 hours before it goes on the smoker Thanksgiving morning.