We had to switch gears this year and at the last minute we picked up a frozen turkey for dinner this afternoon.
It thawed for two days in the fridge, but my dad said it’s still pretty frozen. We’ve got it in a pan of water and he’s turning it every half hour. No problem there.
My question is, if it’s still partially frozen by the time it has to go into the oven, is there a temperature technique I can use to ensure it cooks properly? It’s just under 11 lbs, and we plan on eating sometime between 3:30 and 4:30 cst. It’s curently 11:00. We aren’t stuffing it.
I concur with cooking it unstuffed, (except for some aromatics), but would also suggest cooking it breast side down - see this recipe. I’m ad advocate for this method anyway, but I’d think in this circumstance in particular, the open cavity and dark meat juices dripping through to the breast should allow for better overall thawing while cooking. Good luck!
Instead of just letting it sit in water, place it in a clean sink and let water slowly run over it. Much safer process as far as possible bacteria growth. If you can get the water running inside and through the cavity, even better.
You didn’t mention how many pound the bird is, so hard to guess how long the thawing process with take, but you do need to make sure it’s completely thawed prior to going in the oven.
That’s ok. The reason you see the edit tag on my post was that I recommended not stuffing the bird, then noticed she’d already said she wasn’t stuffing the bird. :smack:
Thanks for all the replies. I’d already left for Turkey Warfare by the time youze all posted, but concidentally, my sister (the one who needs a map to find the stove) inadvertently put the boid in breast side down. It came out poifect!!! I’ll have to call her to apologize for pointing and laughing.
Hope all your holiday meals were as good as mine!!!
