I’m roasting a turkey for a Xmas Eve party tomorrow afternoon at 3:30. I was a day late putting the bird into the fridge to thaw – it’s been in there since Monday night, but I’m worried that it won’t be completely thawed in time, so I’m going to do the cold-water bath method and thaw it the rest of the way this afternoon.
I don’t actually make turkey very often – this is my first one in several years – so I thought I’d ask my fellow Dopers a few questions.
[ul][li]Considering it’s already been thawing in the fridge for over 36 hours (it’s a thirteen-pounder), how much time should the water-bath take? I’ve read to allow 30 minutes per pound, but that’s for a completely frozen turkey.[/li][li]I was going to brine the turkey. Do I have to leave it in the wrapper while it’s thawing, or can I … ahem… kill two birds with one stone?[/li][li]The finished turkey meat will be sliced and offered for sandwiches, not carved to order. Is there any reason not to go ahead and roast and dismantle it tonight? Will it dry out or suffer otherwise in the fridge overnight? [/ul][/li]Thanks!