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I never seem to remember this, or KNOW (to get the timing right)
Got a 20 lb turkey yesterday, frozen solid. I put it in the FRIDGE.
When should I take it out in the room so it will be perfect to cook on Thurs AM?
I also have to figure in I don't want the cats trying to chew on it (LOL) What I usually do is take it out, days and put it in the fridge nights. But, I'm thinking I could set it in the oven (turned off) for safe keeping.
A lot of the time I'm afraid of defrosting it too soon, and end up with it in the sink running water on it, to get it thawed on Thurs AM.
I aim at doing things as easy and simple as possible.
I am planning on baking it upside down, with foil over the pan. We discussed this elsewhere.
Can someone tell me what is the best temp and for how long to do it this way? Maybe someone answered in the first thread, but I don't know where it is now. Didn't notice if it has one of those pop out things (not sure they really work, anyway).
I can't seem to "get" turkey, which is probably just a belief, because at my age I should know all about it.
Starchild, I'm with you, at my age, I should know these things, after all, I cook turkey dinner a couple times a year. I put my 20lb bird in the bottom of the fridge on Saturday morning and as of this morning, it looks like it hasn't even started to thaw. I don't want to take it out and just set it outside the fridge (afraid of bacteria). Just keeping my fingers crossed, this is the way I do it every year and so far I've had no problems.
I'm also thinking about roasting it upside down, just not sure yet.So, I could use a few tips too. One other thing, I don't have a rack for my big roaster, any alternative suggestions?
"Life is what happens to you while you're busy making other plans". -John Lennon-
This might help
okay, I might just make it with it in the fridge
As to cooking it, I know it has to cook slow to get done inside but to me 325 sounds TOO low.
I wonder if that is with foil over it?
Thank you for the webpage. Interesting infomation. I have my turkey out on the counter but will put it back in the fridge because I don't have enough time now to thaw in fridge. I've always cooked mine at 225* at 20 minutes a pound. I 'might' try the stuffing in between the skin though.
Alton Brown showed how you can use an ice chest. Put in the bird and cover with cold water. It will thaw in about 24 hours. Keep a meat thermometer in the water to make sure it stays cool.
Imagine how the people years ago cooked? Though probably Colonial Days they didn't have to thaw them first.
My mother used to heat her oven using an oil burner on the side of the stove (which also created hot water in a tank, in the winter, and she'd have to light it to get hot water in the summer, or heat it on top of the gas stove) I think she used to go by how hot the oven FELT and then looking at the turkey, stabbing it, etc. Seems like they always came out pretty good.
I always cook my turkey (or any roasted meat) at 325º
The secret of happiness is not in doing what one likes, but in liking what one has to do. ~Barrie
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