I have a Butterball turkey in my freezer that DS got from work at Christmas. I had already ordered a fresh turkey so it's been taking up space for too many months. I hate thawing turkeys and came across a recipe that cook a frozen bird. Now this I want to try. Has anyone done this? They say it takes about double the time, and I am fine with that since I have 2 ovens and an electric roaster too. I won't be making it for guests, so I have nothing to lose if it's not great. Should I make it in the oven, or the roaster, (which I haven't used for a turkey before)? Any thoughts or tips would be great. I will be making it sometime this week since DS is home from spring break and there is an extra eater in the house.
I have not done it myself, but I totally would if I had one on hand to use. But, I would expect it to cook unevenly, so I would not plan on using for a sliced turkey dinner, but more for something like pulled turkey for sandwiches.
I would use the roaster if your turkey will fit.
Merry: I don't think he knows about second breakfast, Pip. Pippin: What about elevenses? Luncheon? Afternoon tea? Dinner? Supper? He knows about them, doesn't he?
The electric roaster may cook more evenly than a gas stove, but if you are trying this as a future t-day experiment, use what you think you would on that day. As you say, this doesn't need to be company-worthy. Do report back. And one problem....what about the cavity filled with giblets and such? I'm thinking specifically the paper it is wrapped in...do you take that out part way? looking forward to your daredevil experiment report!
Thoreau said, 'A man is rich in proportion to the things he can leave alone.'
Thanks for the replies. The recipe actually tells you how to handle the giblets - remove them part way through. The directions (I just skimmed through them), are detailed. I just want to get rid of the frozen turkey more than a test for a future meal. I prefer to order a fresh bird so that I don't have to deal with thawing. The roaster I have is large, but it depends on whether the lid will fit over the bird. If not, I will make it in the oven, which is electric. My oven has a turkey probe/turkey setting so the bird I made at Tgiving was actually perfectly roasted. I doubt that it would go into a frozen bird and my oven's directions are to put the turkey in a cold oven. I was hesitant to do this at tgiving, but it worked out well. I will make it this week, and I will report back.
Post by gilgamesh37 on Mar 14, 2017 9:13:58 GMT -5
Well, I'm intrigued--because I would have thought that trying to go from frozen to roasted would leave the meat in the danger zone for far too long. Be very interested to hear how it comes out for you.
Also, can I ask what it is you don't like about thawing turkeys? It never occurred to me as being something you could hate--I just throw it into the fridge in a pan for a couple of days. Am I missing something?
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I would save it for another day when you have more time. Or, if you could fit it in the microwave I would defrost it very slowly about 20% maybe checking it every 20 minutes or so. Remove any metal first. At some point, if the bird is defrosted enough, perhaps you could spatchcock it to speed things along. I defrost the bird in the refrigerator. Putting the Frozen bird in a cold oven might result in some food safety problems. Wouldn't want to get sick.
On Food Safety When Cooking a Frozen Turkey Yes, cooking a turkey from frozen or partially frozen is totally safe and is even USDA-approved. Whenever we're thawing and cooking turkeys, our goal is to move it through the danger zone of 40°F to 140°F as quickly as possible. This is because, within this range, harmful bacteria and toxins can accumulate to harmful levels if the food is left for too long (longer than two hours).
When cooking a frozen turkey, no part of the turkey is within the temperature danger zone for longer than is safe, even though the total cooking time is longer. The heat of the oven keeps the outside toasty, and the meat cooks through as it thaws. When all parts of the turkey register 165°F, the turkey is ready. Be sure to double-check the temperature at multiple depths within the meat since the interior will be the last to thaw and cook through.
I don't like to thaw since it takes up way too much space in the fridge and always takes longer to thaw than I anticipate. I have 2 fridges, but it won't fit in either without removing shelves and it's way too heavy.
As for time, I have as much of it now to make it as I would later. I don't like thawing anything in the microwave, plus the bird is too large to fit properly.
I figure I don't have anything to lose by trying this.
Today is the day. DS is leaving for a trip with friends tomorrow so I figured it was a good day as any to make it. The house smells great already, and I have to check to see if I can take the giblets out in about 30 mins. I made it in the oven only because I haven't used the roaster for turkey and I can peek at it through the door rather than removing a lid. It's slowing getting brown. I'll probably report back tomorrow and let you know the verdict. Oh, If I don't report back in a few days, you can then come to your own conclusions.
Well, I made the turkey and it turned out as well as a thawed turkey. Seriously, we all ate it and agreed it was good. The turkey was just over 17 lbs, and took about 6 hours, so right in the time frame the directions said. I was able to remove the giblets after 3 hours, trying the first 2.5 hours per directions but it was still a bit frozen in the cavity. I inserted my oven probe after about 2.5 hours into the breast, and had another probe in another part of the turkey. I didn't baste the turkey as I didn't want the oven door opened and we don't eat the skin anyway. In the end, the skin looked a bit dry, but the insides were moist. Now we have lots of leftover turkey. I'd do this again in a heartbeat, but chances are I won't have a frozen turkey again.
Emptynestmom - hope yours turns out well too. The one I had was Butterball Fresh (not sure why I got it frozen), so not the typical butterball
I didn't , but it's back on again for either this weekend or the next...it was my granddaughter's birthday last Saturday and she didn't want turkey...guess it won't hurt it to be in the freezer for another week or two...I am so glad this thread was started, wasn't sure if I would ever remember to take it out and defrost it...now there is hope...I'll let you know when it finally does get made...
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