Whole poultry that has been frozen should be thawed under running water.

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Whole poultry should not be thawed under running water as it can promote bacterial growth and cause the poultry to enter the "danger zone" temperature range (between 40°F and 140°F) where bacteria can multiply quickly. The USDA recommends thawing whole poultry in the refrigerator, in cold water (changed every 30 minutes), or in the microwave on the defrost setting.

Whole Poultry That Has Been Frozen Should Be Thawed Under