I’ve read that a 16 lbs. frozen turkey will completely thaw in about 8 hours, submerged in cold tap water (water changed every 30 minutes). The average temperature of cold tap water is 50 ◦F. The cold tap water temperature seems contrary to food safety: keeping food out of the 40 ◦F to 140 ◦F danger zone.
I’ve read that a 16 lbs. frozen turkey takes 3-5 days to thaw in a 38 ◦F refrigerator.
If the cold tap water needs to be 39 ◦F or below, how does the cold tap water method completely thaw a 16 lbs. turkey in 8 hours?
Is it safe to thaw the turkey in 48 ◦F cold tap water for 8 hours?