I just did - 2 hours vs. 4 days in the frige, then another 2 hours in the oven (it's a 10-pounder) and I am enjoying a wonderful feast! Even the feared "meat texture" deterioration didn't happen. Is it still going to kill me 30 years down the road, or can I feed it to my guests, too?
:-)
lololol...well if you didnt get ill im sure your guests wont!
if you really want to know what's wrong with hot water bath for defrosting, it may have something to do with the bacteria danger zone (45-145 degrees F) anything higher will cook the bird however if you keep the bird in it's origional packaging bacteria wil have a hard time finding it's way in!!!
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