Turkey Question! Please help!?!
i have a 17 pound turkey (8.360 kgs) i took it out of the freezer at friday the 21st (only yesterday) around 2:00 pm, and i want to have the turkey in the oven by tomorrow (sunday) at about 12:00 pm, to be ready by 4 or 5 pm.
will it be done defrosting by then? if not, what can i do? get up early tomorrow and defrost in the sink with cold water?
it is still in the fridge in its origanal packaging and i havent taken out the neck cavity.
Answers: i have cooked 3 turkeys before for special occasions, but i always worry about defrosting times and saftey for my family!
i have a 17 pound turkey (8.360 kgs) i took it out of the freezer at friday the 21st (only yesterday) around 2:00 pm, and i want to have the turkey in the oven by tomorrow (sunday) at about 12:00 pm, to be ready by 4 or 5 pm.
will it be done defrosting by then? if not, what can i do? get up early tomorrow and defrost in the sink with cold water?
it is still in the fridge in its origanal packaging and i havent taken out the neck cavity.
i would start right now, putting the whole turkey, with pkge plastic wrap still around it..put in cold water sink....changing water every 1/2hr....
do that till you go to bed tnight.....take from sink... pat dry plastic pkg...with towel..put in bag..then put in fridge....tmorrow if still frozen, again proceed with the cold water, changing water every 1/2hr...it will be ready before noon..then take out of pkg..rinse with cold water inside and out of turkey..take everything out and discard,...rinse again , make sure still not frozen inside cavity*
Pat dry with paper towel...then proceed with your stuffing of the turkey etc*
EnjoY* your Easter~:)
Yeah, I'd definitely recommend the speed-thaw in running cold water.
I would love to travel to Turkey.......thanks.
good 4 u
I always buy a Butterball, cook from frozen! Already stuffed
Can't beat how easy it is. Try it next time
soack in cold water with orignal wrap on,this will speed the thawing up
My garage is cold enough that it thawed faster then the refrigerator. If you are an apartment dweller, then you may want to take it out of the refrigerator while you sleep tonight and just place it on your kitchen counter. Get it prepared in the morning and put it back in the refrigerator until the baking time of 12:00.
By the way, cover it in foil to keep the juices in while its baking, until the last hour. For the last hour fold away the foil so the turkey attains a nice golden brown.
It's only 17 pounds, and four hours seem a bit long for 325 degree oven. Check on the internet. If you're stuffing it, it would take longer, if you are not stuffing it, I believe it is a much shorter baking time for a small 17 pound turkey. Baste often with it's own juices during the cook time and cover back up. Before baking it, rub it with olive oil, sprinkle it with basil, rosemary, thyme, garlic powder, onion powder, salt and pepper. Good luck and happy eating!
Here's a link to the Butterball hotline. I think you'll want it in the oven before noon unless you're going to use a hot oven. I normally roast mine at 325 or 350 F. You can insert your weight and temperature as well as stuffed or unstuffed on their cooking time calculator.
I'd suggest you use the cold water thaw method this evening then put it back in the fridge overnight. Internal temp for the bird should be 180 F/83 C when it's done cooking.
Happy Easter!