How Long Should I thaw Out This Turkey?

Make sure not to drop it on your foot or on a pet. I saw a myth busters on that and it will crack your foot in half and really hurt the pet.

Lizette - Good advice I've learned over the years...place the turkey (in its wrapping) in the sink and run cold water over it.  It will thaw much quicker.  You can also fill the sink with water and keep the turkey submerged under water (using a heavy plate to weigh it down).  The running water is always quicker though.  Just run it slow, but make sure where it hits the turkey it spreads out as much as possible over the entire turkey.  I wrote a post about turkey for Thanksgiving, if you want the juicest turkey you've ever had, try it out.  The brining process will also help thaw out those last few bits of turkey (and the cold turkey helps keep the turkey and brine cold enough to avoid any possible bacteria).  Good luck.

I saw that Mythbusters also the poor dog thing didn't have a chance, now back to the turkey Butterbal has a help line 1800Butterball they can answer any questions.

Hi Lynette~  Is this really the first time you have ever cooked a turkey? I would suggest you use a oven roasting bag to cook it and it will come out perfect!  Vickie

Yeah...I've never cooked one either...my husband is cooking prime rib for Christmas dinner with the family :)

I use the oven roasting bag too and it makes it so juicy! don't pack it with the stuffing-cook that outside the bird. It should be thawed out by tomorrow morning. The last couple days really make a difference.

Lizette,

Moma knows best, but Matt gives good advice. Acutally frozen turkey takes many days to properly thaw in the frig, especially if you have a large one and a really good frig! This is a good reason to buy a fresh turkey! Your meat man should be able to advise you on the time, based upon the size of the bird.

Please don't leave it out at room temperature to thaw! This invites problems. Matt's thing about   letting it thaw under cold water is great! I have done this before, but I have also put the turkey on top of the drain and flooded the kitchen! Put the turkey in a colander over the drain! If you put it in a pot of cold water just watch it. Keep the water cold!

You still have time for Christmas Day. I hope you plan a late meal!

Best Wishes for a Great Bird!

Merry Christmas,

Barbara

Heather - I haven't seen the Mythbusters version. Sounds like a bad idea.

Matt - I might sit it in the sink if it's not thawed by that morning. Youe receipe sounds yummy!

Mel - I've already been over there to scope it out!

Vickie - I believe it is my first time. I practiced with the chickens first and they turned out great.

Sally - Prime rib in Hawaii sounds better than this.

Sandy - I hope it is thawed by tomorrow so I won't worry.

Barbara - I'm hoping for a good outcome. I'll take a pic when it's done! Maybe should frame it!

Get a NESCO cooker and wash, salt, pepper, butter under skin and stick it in with some broth, perfectly cooked.  We will be doing just that too, and ours is thawed.  It does take a while, you might have to put it in cold water tonight in sink and it'll thaw.  You'll be fine.

Lizette,

Barbara and Matt have given great advice - I use the water as well.  One great big piece of advice......find a good meat thermometer and do not serve that turkey - no matter how hungry anyone is until the temperature on the thermometers reads for poultry.   (Those things that they say will pop up out of the turkey usually pop up before or after the turkey is done).

After I stuff my turkey, I rub my turkey down with butter and cover with spices including paprika and place it in the oven for about 20 minutes at 450 degrees (not covered with tinfoil) before I cook it at 325 degrees covered in tin foil (as directed by most recipes) until the thermometer reads 180 degrees.  This sears the turkey and keeps the turkey meat very moist (and I don't worry about the butter since we dont' eat the skin).  I keep chicken stock on hand to be able to use to baste the turkey every 1/2 hour because no juice comes out of a turkey that has been seared properly. 

Don't forget to let the turkey stand for at least 20 minutes before you start cutting it....and don't forget to put something in the pan that allows you to lift the turkey from the pan - they usually provide string that works for this with the turkey - if not -buy it at the grocery store.  Good luck and may God bless.....first turkeys are like first babies.......

(Have a ham on hand just in case....don't laugh.....one day when I am bold I will write the story of the first time I cooked a turkey.....when I was pregnant over 21 years ago.)

Lizette - No problem.  Even if you don't go for the actual method of cooking I strongly suggest you go with the brining process.  Its a bit of work, but you will be amazed at the difference.  I spent years eating dry turkey and thinking that was normal.  Not anymore.  Also the comments about a good thermometer (not that stupid pop up thing they put in them...its good for one thing...throwing in the trash) and letting it rest before carving are key.  I also suggest carved off the entire breats in one chunk, then slicing it.  It always looks perfect when you do it that way (sharp knife is a must).  Hope all these ideas are helping you.  Looks like you'll have to report back to a lot of people!

I love making turkey dinners....I love everything about it, making it and eating it!  Enjoy, it will be fabulous!

Ok I called the Turkey hotline at Thanksgiving. See I always buy a fresh one the day before and put it in the frig, take it out that morning and no worries.

Not this year....I went cheap.

I bought a frozen one.

I put it in the frig on Monday, frozen.To thaw according to directions.

On Thursday morning of Thanksgiving, I got up, unwraped it and put it in cold water in the sink at about 6:30 AM.

By 10:30 it was STILL freaking frozen....................yikes...................

I called the turkey hotline.

H E L P !!

They ( she ) told me to run HOT water over it.

Now that defied, everything I have ever been told. But, being the turkey experts I did it.

Got the innerds out, and cooked.

Thanksgiving dinner was not at 2:00 which it traditionally is but 5:00.

Never again..............did you hear me say...

NEVER.

I will go back to fresh...................

That's my story and I'm stickin too it.

Missy - I don't need the points either.  Haha.  I have never bought a fresh turkey...perhaps because I am cheap.  I guess if you're in a rush, hot water would do the trick, but of course you want to be sure that its not for a long time and that you cook the turkey fully to make sure you kill the nasties.  Of course, my mom thawed meat on the counter throughout my childhood and I didn't die.  I've eaten under cooked meats and I still thaw things on the counter (even in TX).  I'm a firm believer that we've become way too safe with germs which helps feed the germs mutations.  I never used sanitizer as a kid and touched lots of dirty things, but I'm still alive.  I don't use anti-bacterial anything for the most part (once in awhile if its the soap on sale).  Pork is my favorite subject as we were taught as kids that undercooked pork would be the death of us all, but the fact is so much of what our parent's worried about with prok has been eliminated from the pigs themselves, that they are actually relatively safe, even when undercooked.  I still don't eat a lot of rare pork, but its possible to do so these days.

Terrylynn - It's in the sink as I type. I started to get worried it might not be thawed in time.

Julie - Mom already dropped off the thermometer so I would prepare! Thanks for all your good tips!

Matt - I like the idea of carving off the breast chunks. I have an electric knife. I don't have anything to do the brinning process in. Maybe I'll do that next time. My tests with the chickens have turned out super juicy.

Pat - I agree! There's nothing better!

Missy - That's hysterical! Glad it turned out OK! I would have freaked! As soon as I read your story I went in there to unwrap that sucker. He was still frozen. Now in the sink for as long as it takes. At least I will have it thawed before Christmas Day!

Matt - I must be too cheap too! They were on sale for $1.69 @ lb.

If you drip the water from the tap over the turkey it creates a friction that helps to thaw the turkey! I saw that ont he Food Network. Good Luck and Happy Holidays!!

Donnette - I just have the turkey breast. All thwawed and I decided to bake it late this afternoon. Now done and sliced. It would be one thing finished for tomorrow. Good thing because I worked on that and the gravy for 5 hours. Now I only need to do the dressing!

Steven - I sure did resolve the turkey problem. Baked him the night before.

I think people overthink cooking a turkey, it really isn't difficult.  I tried something different that I had read.  I cooked my turkey upside down.  Supposed to keep the breast moist, and it worked.  Of course, it wouldn't have been pretty on a platter.  But the meat, removed from the bone and then put on the serving platter, was very moist and juicy!  Yum!