That’s me everytime I have frozen ground meat. Then I stab it like a serial killer with a dull knife in the heated cooking pot until it breaks. It’s almost like a ritual.
Nah you can actually defrost it really fast by doing sous vide or an aproximation By having somewhat regularly flowing water with it in the sink or bathtub. You can also cook frozen but you will want to really rub butter or oil on the skin on the outside since you cant get it under the skin and baste the turkey every hour or so until its up to temp.
Its too late to get a nice brine but there are reasonable answers to getting a nice dinner anyways.
Its not super great, but it sorta depends on how you bring it up and that you dont do it in a way that takes hours of it being above the bacteria threshold like by using an immersion circulator. And then baking it fully up to temp immediately after. Ita not best practice but its often usable if you have no other options.
I read an article about not defrosting if you’re cooking it in the oven. It said you just add 50% time at temp.
I’m not a bird guy though, so I’m really just here to hint at knowledge that exists for you to find, which really makes you think about how knowledge works in the first place and how your brain can trigger memory from either sensory input or thought or both, but then sometimes it’s not there also.
Anyway someone in the fam got covid so I’m doing steaks instead.
If you leave it in a full bathtub now, you should be ready to fry tomorrow (~9 hours to thaw 10-14lbs turkey in a tub). Too late for a good bake though.
I've started with a frozen bird in the morning, and had a nicely baked turkey at a reasonable time this way. Put it in a bath until it's not entirely a brick, replacing some of the water frequently. Balance it in the sink so you can run the faucet down the neck. Run water until spine is thawed enough to spatchcock. Doesn't matter if most the meat is still frozen, it'll cook fine.
*Went to brine my turkey the day before and found a weird "growth". It was really unappetizing and concerning, so I overreacted and threw out the bird. Could only find frozens, so the new bird only had overnight in the fridge. After buying a new turkey I thought to get on the Butterball turkey help line. They were fantastic and assured me the growth was actually a processing burn and totally safe.
Yep, it's great! You can call or text with all your turkey questions. I texted and so the lady helping me even asked for pictures of the "growth"! She sent the issue up the line until it was identified. This was just last year, and I'm still mad about throwing out a perfectly good turkey before trying the helpline.
I love the word spatchcock. It’s two already funny and silly sounding words smashed together to make an even funnier and sillier sounding word. It’s a clever way of cooking it, too; it just sounds so silly. Spatchcock!
Thanks for reminding me that the word spatchcock exists! Spatchcock, spatchcocked, spatchcocking! You’ve got this word stuck in my head now!
Obligatory: make sure your deep fryer turkey is fully thawed before dunking it. If you’re pulling it out of the freezer at the time of this writing, you’re gonna start a fire. Happy turkey day!
Listen, I’m vegetarian now, but deep fried is the way to do it. Juicy, flavorful, plus you risk an explosion. Nothing more flavourful than the fear of death!
The funniest part is it’s the middle class white dudes who burn down their backyards meanwhile bubba and Uncle Jim Bob will give you the juiciest fuckin turkey you’ll ever have in your entire life.
As a fat redneck, you’re mostly correct. You just forgot to add the word drunk in there somewhere.
Imma fry one up in about half an hour. I’m also gonna start drinking in just a minute. My fat drunk uncle who lost several of his fingers in a fireworks incident is smiling down on me from redneck heaven.
Nope it’s definitely a thing. We’ve got a bird in the oven now, but some friends are bringing over another bird and their fryer this afternoon. Deep fried turkey is delicious, nevermind the fat jokes lol
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