Answers from Expert: Canadian Living Test Kitchen Staff

No. The safest place to thaw meat is in the refrigerator. Defrosting meat at room temperature poses health risks because the surface will thaw much quicker than the interior (especially on large cuts of meat) thereby creating an environment for bacterial growth. To prevent raw juices from running onto other items in the fridge, place the plastic wrapped item on a tray at the bottom. This method requires patience and space. For example, a turkey takes 4.5 hours per pound to thaw and probably an entire shelf in the fridge. For a shortcut, seal the item in plastic and place it in a bowl or sink filled with cold water. Change the water every half hour until the item is defrosted. Microwave ovens are not a good choice for defrosting because they do not do it evenly. The exterior often becomes cooked while the interior is still frozen.