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Discussion Starter · #1 ·
That is really the best way to thaw the poultry. But I would use cold not tepid water.
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What's the fastest way to (safely) thaw frozen poultry without damaging it?

So far, in a pot under running tepid water is the best I can think of. Please offer suggestions if you have one, thanks.

Of course, I wouldn't be asking if I had the forethought to just leave it in the fridge for a couple of days. Doh.

[This message has been edited by Live_to_cook (edited 11-12-2000).]
 

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