I'm sure it will be just fine. Especially if it was still partially frozen when you placed it in the cold water.

I'd go for it without any worry.

Another who would say, it'll be fine.

Another who agrees that it will be fine.

Yup, it's fine.

Annie

How cold was the water when you got home? If it was sitting at room temperature and then it is going to be in your fridge for a couple of more days, it might be risky. It would be safer if it was cooked sooner because the time at room temperature could have given bacteria a chance to start multiplying and they will continue to multiply but more slowly in the fridge.

As long as it felt quite cold when you refrigerated it, it'll be fine. If it felt room temp then I'd be concerned.

When I got home the water was 58 degrees.

On my local news last night -- there was a story about how to take care of left-overs so that you don't make anyone sick.

Now, are we all a bunch of dummies out here in TV-land? I am so sick (excuse the pun) and tired of the media giving us advice and warnings about this stuff. People have been eating and enjoying left-overs for years almost completely without incident.

Another case in point -- how many Food Network shows have you watched where the host has cautioned you to wash your hands after touching raw meat? They do this all the time. Duh!!! Do they think people never cooked before the Food Network came along??

My mother uses a wooden cutting board that my dad made her 40 years ago. I, in my Food Network wisdom, cautioned her against cutting raw meat on it -- her response was "honey I haven't killed anyone or sickened them with my cutting board yet in 40 years..."

Good luck with your turkey.

I would eat it. If you are taking a vote :->

I'm sure it will be just fine. Rinse it well and make sure you cook it to the correct temp. Properly cooked poultry is rarely a culprit in food poisoning issues, as the bacteria in question are killed by the high temps.

Think about it, wild game is often "hung" for days to weeks (depending on weather) to age and tenderize the flesh before consumption. My grandma used to tell about the season-long hunting trips she went on with her father. He'd shoot a deer and hang it from a tree to keep it from scavengers. Every few days, he'd go out, cut off what they needed and slice off any decay or insect infestation before bringing it in to cook. Bacon was buried, and dug up when they needed a hunk for the week...mold and suchlike was cut off, and the good bacon underneath cooked and eaten.

If you're still concerned, cook your stuffing outside the bird as the stuffing is a far more likely culprit for food poisoning than the bird itself, though if you stuff it directly before roasting, that would hardly be likely to be a problem either.

Most food poisoning cases come from side dishes. Sides (especially during the holidays) are often enriched by cream, cheese and sauces (excellent bacteria mediums) and especially if brought "pot luck" are often subjected to long periods of incorrect storage temp in transportation or due to lack of fridge or oven space in a busy kitchen.

A health inspector once told me that they had more cases of food poisoning caused by sliced fruit and fruit salads than from meat dishes. This is because melons tend to carry bacteria on their rinds. People don't think about washing melons, because they aren't going to eat the rind anyway. But, in cutting off the rind, bacteria gets transferred to the knife, and from thence into the fruit. All that sugar! A bacterium's paradise. The fruit tray or salad in question goes onto a buffet table and sits, breeding bacteria.