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You can safely thaw your meat in cold water, and in fact it's faster than thawing in the refrigerator. First, make sure the meat is in a tightly-sealed package. If cold water gets into the meat, it will make for a watery meal. Keep the meat submerged in cold water and change the water every 30 minutes.
There are safe ways to thaw food: in the refrigerator, in cold water, and in the microwave. Refrigerator Thawing Planning ahead is the key because a large frozen turkey requires at least 24 hours for every 5 pounds. Small amounts of frozen food â such as a pound of ground meat or boneless chicken breasts â require a full day to thaw. Food will take longer to thaw in a refrigerator set at 35 Â°F than one set at 40 Â°F. After thawing in the refrigerator, items such as ground meat, stew meat, poultry, seafood, should remain safe and good quality for an additional day or two before cooking.