Its sooooo much easier and safer, plus the turkeys come out so moist…. Now I just get Butterball or store brands on sale and throw them in the freezer for the next occasion…. Note of caution—I do find it takes much less time than the instructions always say—a 12 lb.
Scatter some roughly cut up onions, carrots and celery in the bottom of your pan which will caramelize and make your gravy even better—just mash them up when you make the gravy and then strain. Scatter some roughly cut up onions, carrots and celery in the bottom of your pan which will caramelize and make your gravy even better—just mash them up when you make the gravy and then strain them out. Do NOT put the bird back in the freezer. So long as your fridge stays below 40 degrees your bird will keep for another 2 or 3 days.
Just make sure to wash, rinse, and pat dry before roasting. I cooked my first frozen turkey a few years ago after stumbling upon an article written by a nutritionist who also spoke about the decreased risks of salmonella contamination. I never ever cook one thawed anymore unless I am going for a specific injected flavor. If you have not cooked the frozen turkey as of yet, do so, you will NOT be disappointed! I first cooked a frozen turkey about six years ago, when I discovered on Thanksgiving morning that it was still frozen solid.
Happy Thanksgiving, everyone. I have never cooked a frozen turkey but sounds interesting — might try it. I have always thawed my turkey in the sink in cold water — when thawed, I stuff it and put in in paper bags from the grocery store — I now need two bags because they are smaller then the used to be so I have to use one on one end and one on the other end to be able to cover the turkey completely — I butter the outside of the turkey before I put it in the bag and then cover the bags with oil — any kind will do — then place the turkey in the roasting rack and put it in a preheated oven at degrees — I put it in overnight and the next morning — depending on the size of the turkey it is done about hours — My turkey is usually about pounds — get lots of juice in the botton for gravy and tear open the top of the bag to brown the skin of the turkey about an hour or two before removing the turkey — I have been doing this for over 40 years and my mother did it for many years before that — the turkey is always moist and delicious.
Happy Thanksgiving to all! Thank you for this information. I followed the directions today and cooked one of the best turkeys I have ever made. The giblets came out between 2. I was able to get the neck out after 3 hrs. There were so many drippings terrific for a gravy. The bird also browned beautifully.
I cooked the bird in a pan with a rack and never covered it. I probably should have done it again. I did also baste at 4 hours. Thank you, again.
So would it be okay to throw some oranges and apples and seasonings once the inside thaws from cooking? Or would that be bad? But I work tomorrow morning and need to improvise! What do I do to still flavor it even though I cook it partially frozen? Are there any differences using a convection oven — temp or cook time? I have a 12 lb turkey. At noon, I decided to do something spontaneous. The results were excellent!
It took about 5 hours, which is not much more time than for a thawed turkey. But remember, this was a convection oven. So if you have a frozen-solid turkey AND a convection oven, it works great. Just wondering what temperature to set oven when using convection and does it shorten the cook time using this frozen cooking method?
For cleanup ease, I have used a sheet of aluminum covering the bottom of the roaster, and then a sheet of parchment baking paper available in most grocery stores. After cooking, just crumple up both and throw away. I took our original frozen turkey out of the freezer and put it in the fridge in the garage three days ago. At that time, I turned down the temp a bit because the beer kept getting frozen. Yesterday I found all of the ice cream thawed in the freezer and nothing in the fridge very cool.
I will follow your directions explicitly! Thank you for the information! This happened to me two years ago. I followed these instructions and the turkey came out perfect. Saved our Thanksgiving. I recommend this way to anyone as I feel its one of the safest ways to cook a turkey. For future reference, the bird will need to thaw for 24 hours for every four to five lbs. I love to cook, but have no knowledge or training so this is very helpful. They are wonderful! But what I have in my freezer is a 20 , cheaper after Christmas, off brand turkey.
And whenever I use, even a high end brand turkey for dinner, I always scour and then rince my sink with boiling water, just like my mother used to do. I then pat the insides dry and rubbing with a clove of garlic. Sidney Ray, yes, the turkey is clean enough to put in the oven right from the freezer. Even if it has been thawed in the refrigerator the preferred method there is the danger of some germs microbes growing in there.
Washing, rinsing, and drying the turkey removes most microbes that may be trying to set up house. Complete any oiling, spicing, infusing, etc. ASAP then put the bird in the preheated oven. Provided you cook the turkey to the recommended temperatures, any microbes that were present should be dead and the turkey should be safe to eat.
See above warning about recommended temperatures. The only concern I would have would be to check the origin of the bird and where it was processed. Another idea is, if you have the time 24hrs.
You will have to change the water every mins. Although the method you mention will thaw the turkey quickly, it is a very dangerous way to thaw it. There have been many studies on this very thing. According to the USDA, bacteria grow tremendously when exposed to temperatures between 40 and , often called the danger zone.
You can thaw it fairly quickly in the same way you describe but using cold tap water. Yes, the bacteria might be killed. But the bacteria has been producing toxins for hours, and will continue to produce toxins until the meat reaches a minimum of degrees and the bacteria begin to die.
If you must thaw something quickly, it is important to keep it out of the temperature danger zone. Use cold water and change it every 30 minutes recommended by Butterball , or cold, running water is the standard method in the food service industry.
This will help ensure that your turkey stays at 40F or below while thawing, and all the nasty pathogens do not have a field day reproducing inside your 90F bird. Resting time is most important. Too many a perfect Thanksgiving turkey dinner is ruined because the bird did not rest!
Thawing in the Refrigerator: Keep the turkey in its original wrapper. Place it on a tray to catch any juices that may leak.
A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen.
Thawing in the refrigerator Time to thaw allow 24 hours for every 4 to 5 pounds 4 to 12 pounds 1 to 3 days 12 to 16 pounds 3 to 4 days 16 to 20 pounds 4 to 5 days 20 to 24 pounds 5 to 6 days Thawing in Cold Water: Wrap your turkey securely, making sure water is not able to leak through the wrapping.
Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed. Thawing in cold water Time to thaw allow 30 minutes per pound 4 to 12 pounds 2 to 6 hours 12 to 16 pounds 6 to 8 hours 16 to 20 pounds 8 to 10 hours 20 to 24 pounds 10 to 12 hours REMINDER : Remove the giblets from the turkey cavities after thawing.
Cook separately. Place the turkey on a rack in a shallow roasting pan. For more even cooking, it is recommended that you cook your stuffing outside the bird in a casserole dish. Use a food thermometer to check the internal temperature of the stuffing. If you choose to stuff your turkey, fill the cavity just before cooking. Fill the cavities loosely. Cover your turkey with foil during cooking but uncover it for the final 30 minutes to brown the skin. To stop the meat drying out, baste it every hour during cooking.
Other birds, such as goose and duck, require different cooking times and temperatures. The oven should always be hotter for duck and goose in order to melt the fat under the skin. Keep cooked meat and poultry in the fridge — if they are left out at room temperature, the bacteria that causes food poisoning can grow and multiply. After you've feasted on the turkey, cool any leftovers as quickly as possible within 90 minutes , cover them and put them in the fridge.
If you're putting leftovers in the freezer, you could divide them into portions so you can defrost only as much as you need. When you're serving cold turkey, take out only as much as you're going to use and put the rest back in the fridge.
Do not leave a plate of turkey or cold meats out all day — as part of a buffet, for example. If you're reheating leftover turkey or other food, always make sure it's steaming hot all the way through before you eat it. Do not reheat food more than once. Find out more about storing food safely. Page last reviewed: 29 October Next review due: 29 October
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