Mom’s kitchen habits—here we go…
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Anonymous
| The turkey is sitting in a sinkfull of now-lukewarm water. I finally drained it and filled it with cold water. She came in and told me to stop “messing up her process.” Ughhhhhh she doesn’t wash her hands all the time and now this quasi-thawing crap is going on. I think I will just nibble some sides tomorrow. |
Anonymous
| Nibble some xanax. Your anxiety is starving. |
Anonymous
| Did you get food poisoning over and over as a kid? If not, let her be. |
Anonymous
Oh no…you’re the type who doesn’t wash her hands and uses her fingers to taste food. Got it. |
Anonymous
This OP. |
Anonymous
This. You will be fine. |
Anonymous
| Cold water bath is okay according to the Butterball turkey hotline. |
Anonymous
| It's fine, OP. At least you're not eating at my BIL's, who forgot some rice in his rice cooker for weeks and ate the fermented mess. |
Anonymous
Isn’t that how wine and blue cheese were discovered? |
Anonymous
| Op leave her and her turkey alone. It’s fine. |
Anonymous
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I thaw my poultry in warm water multiple times a week. It's really not a big risk.
Have a glass of wine and stay out of the kitchen and leave your poor mother's turkey alone. |
Anonymous
| You sound like a petulant child. |
Anonymous
| Dissing on Mama? Not so good. |
Anonymous
Cold, as the OP did. Not lukewarm. Hang in there, OP - I hear you. My mom doesn’t do stuff like that but I’m very empathic - DH asked if we couldn’t leave the turkey on the screened porch and I was like, it’s 50F so… no? No. |
Anonymous
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My mother and grandmother both had a lot of weird food aversions and unique approaches to preparing the turkey.
First it would be defrosted in the sink and I don't think I recall the water ever being changed. Next, she would throughly scrub the turkey inside and out to with an abrasive sponge to remove all the "bad" parts, like any bit of blood or fat. The turkey would then be tied with twine and hung on the doorknob of the pantry closet overnight with a dishcloth draped over it. A drip pan was placed below to catch, again, all the "bad" stuff (moisture and flavor) that would drain out overnight. Year after year we'd eat a turkey that was kept raw, at room temperature, for nearly 24 hours before cooking. No one ever got sick as far as I know. Turkey was gross and dry, AF, but we lived. Count your lucky stars OP 
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