How to Safely Defrost Poultry

First of all, you never, ever defrost poultry under warm water. It is dangerous, and will just absolutely ruin your product. I always buy my poultry in bulk and stick most of it directly in the freezer. This means I really only need to buy poultry once every six months or so, and it really cuts down on my food bill.

The trick to buying in bulk is not to freeze in bulk. Before you pop your poultry into the freezer, separate your portions in freezer-safe bags squeezing the extra air out. This way you won’t have to defrost an entire 24-breast package when you just want one for dinner.

If you know you’re going to be working with poultry a few days in advance, take out your poultry and put it in the fridge to let it defrost naturally. Breasts, wings, and thighs generally take 24 hours to defrost, but a whole chicken will take anywhere between 1 and 3 days depending on the size.

After you’ve defrosted your poultry, rinse off the ice and any other juices that may have melted along with your ice. Pat the poultry dry and make sure your surface and your hands are clean to avoid and encounters with salmonella.


Featured recipe: Classic Chicken Parmesan with Linguine

Savory and Flavorful Turkey Chili

Category: Slow-cooker/Gluten Free
Servings: 6-8 people
Prep-Time:  20-25 minutes
Cook-Time: 8-10 hours

Why is this a survival recipe?

Turkey chili is one of my favorites, because I tend to buy turkey meat more than ground beef since it’s more economical. Turkey changes the whole flavor of the chili and it’s an opportunity to change up the seasonings.

I eat this for lunch, dinner, and sometimes with chips while I’m watching a movies. It’s also fun to pour it over tortillas, add a little cheese and then you’ve got nachos!

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.


  • 1.5 lbs Ground Turkey
  • 1 cup of Tomato juice
  • 1/2 cup of Beef broth
  • 1 Green Pepper, chopped
  • 1 medium Yellow Onion, chopped
  • 2 tbsp Minced Garlic
  • 1 can of Stewed Tomatoes
  • 1 can of Red Kidney Beans, Dark Red is fine
  • 1 can of Cannelloni Beans
  • 1-2 tbsp of Chili Powder
  • 1/2 tsp of Cayenne Pepper
  • 1/8 tsp of Black Pepper
  • 1/4 tsp of Salt
  • 1/4 tsp of Paprika
  • 1/2 tsp of Garlic Powder
  • 1/2 tsp of Onion Powder
  • 1/4 tsp of Cumin

Step one: Pour your stewed tomatoes into the slow cooker. Do not drain them.


Step two: Drain and rinse your beans; add them to the slow cooker.



Step three: Chop your vegetables and add them to the slow cooker.Also add your minced garlic.


Step four: Brown your turkey meat fully on the stove top. Cook it in a little bit of EVOO; you’ll also want to season your meat now. 



Step five: Add your turkey to the slow cooker, and pour in your tomato juice and beef broth. (Optional: I love flavor, so I usually add more of the spices now.)




Step six: Stir everything together until it is blended fully


Step seven: Cook on low for 8-10 hours and serve


Sausage Stuffed Bell Peppers

Category: Junior Year/Gluten Free
Servings: 1 person
Prep-Time:  5-10 minutes
Cook-Time: 1 hour

Why is this a survival recipe?

A sausage stuffed bell pepper is one of the easiest dinners I know how to make. I use red bell peppers when I want something sweeter, and green when I want a bite to my meal.

This is a great way to use leftover rice, meats, and sauces. This is a perfect leftovers dish and it’s so easy to take for lunch the next day. In this recipe I use sausage, but I’ve also made this recipe with ground beef, ground turkey, and an Alfredo sauce instead of a red sauce.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.


  • 1 large Bell Pepper, hollowed out
  • 1/4 cup prepared Rice
  • 1 cooked Sausage
  • 2 tbsp Spaghetti Sauce
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/4 tsp Garlic Powder
  • 1/8 tsp Onion Powder
  • 1/8 cup of Parmesan Cheese

Step one: Preheat your oven to 350; break up your sausage and mix together with your leftover rice and sauce in a medium pan until warmed through


Step two: Stuff your pepper and add your Parmesan cheese to the top; cook for 1 hour or until pepper is tender


Step three: Dig in and enjoy!