I go you a bit better–I completely wrap the bird in heavy duty foil that’s been heavily buttered, crimped tightly closed with a couple inches clearance over the breast, then place it in a pan and cook it as 450[sup]o[/sup] F. A stuffed 18 lb turkey takes about 3.25-3.5 hours and you unwrap the top for the last twenty minutes to crisp the skin. Comes out so moist it’ll fall apart on ya.
Sounds a lot like my prom date junior year.
Sounds a lot like my prom date junior year.
My mom used to take the (usually 20-25 pound) turkey out of the freezer and toss it in the sink to thaw it. No running water, no thawing in the fridge. We never got ill from it. I wonder why?
Hard to say. Our fridge is only about five years old. We bought a small turkey (a little over 12 lbs) on Sunday and put it in the fridge to thaw. Thursday morning when I took it out, it was still frozen enough that I had to run it under cold water for several minutes just to get the neck and bag o’giblets out of the cavity.
This year we hosted Thanksgiving dinner to give my husbands mother a break from hosting every holiday dinner.
We bought our 20 pound bird on Sunday evening. I told the Mr to put it in the fridge in the garage. I found wednesday morning that he had put it in the FREEZER. GAH!! I nearly had a panic attack.
I was so glad I actually went out and looked in the fridge to find out that the turkey was still a chunk of ice instead of discovering it way too late.
The turkey spent 10 hours in a sink full of cold water at which point it was still a little icy.
The bird then spent another 10 hours brining is salt water before being roasted.
Sounds like my prom date junior year.
Sounds like my prom date junior year.