Parrothead Posted November 16, 2011 Share Posted November 16, 2011 Has anyone ever tried to cook a frozen turkey? I've done hams and pot roasts, but never a turkey. If I wasn't planning on stuffing it and wanted to cook it overnight (like 12 hours) would it stay moist (hate that word) if I just started it frozen in a slow oven. Quote Link to comment Share on other sites More sharing options...
RegGuheert Posted November 16, 2011 Share Posted November 16, 2011 Sounds risky. Please let us know how it works out for you! ;) Quote Link to comment Share on other sites More sharing options...
mrs.m Posted November 16, 2011 Share Posted November 16, 2011 I saw a turkey in Meijer that was advertised to cook from frozen. I guess it is possible but I would be concerned that it would remain at an unsafe temp for too long and cook unevenly. Quote Link to comment Share on other sites More sharing options...
Onceuponatime Posted November 16, 2011 Share Posted November 16, 2011 I googled and apparently is it doable. The FDA says it is ok and there are sites that explain the best method. Quote Link to comment Share on other sites More sharing options...
SailorMom Posted November 16, 2011 Share Posted November 16, 2011 I suppose it depends a lot on the size. A small bird - probably could be ok. But in a larger bird, the outside would get so dry before the inside was cooked. Blech. Quote Link to comment Share on other sites More sharing options...
Karen in CO Posted November 16, 2011 Share Posted November 16, 2011 You'd have to make sure it didn't have the plastic giblet bag still inside because that makes a disgusting smell when it cooks.:tongue_smilie: Quote Link to comment Share on other sites More sharing options...
soonermomma Posted November 16, 2011 Share Posted November 16, 2011 How would you get all the gross stuff out of the inside of a whole turkey. I would probably only attempt a boneless turkey breast. Quote Link to comment Share on other sites More sharing options...
Farrar Posted November 16, 2011 Share Posted November 16, 2011 If it's just slightly unthawed, I think you're good - I've had to go that route before. If it's frozen solid... sure, I'm sure it can be done safely if you cook it long enough... but unless you have to, why? I can't imagine it wouldn't be dry. Quote Link to comment Share on other sites More sharing options...
Lara in Colo Posted November 16, 2011 Share Posted November 16, 2011 I did it once by accident--I thought it was a fresh turkey (meaning=never frozen) but on T-day, I pulled it out of the fridge and the center was fairly solid. Turkey was alright but it took FOREVER to cook (7 hours?) We were waiting, and waiting, and waiting. Second worst T-day ever. Lara Quote Link to comment Share on other sites More sharing options...
Abigail4476 Posted November 16, 2011 Share Posted November 16, 2011 J/W - why do you need to cook a frozen turkey? Put it in the fridge 2-3 days in advance and it will be thawed in time to cook, probably for only a few hours. It seems like parts of the bird would remain in the unsafe zone (40-140 degrees) for too long. Poultry can make you SO sick if it isn't cooked correctly; I wouldn't risk it. Additionally, it's always safer to cook stuffing separately, even when cooking a turkey the regular way. Quote Link to comment Share on other sites More sharing options...
Starr Posted November 16, 2011 Share Posted November 16, 2011 Sounds risky. Please let us know how it works out for you! ;) :lol: Sounds like he's got you calling us from the ER. Be sure you check real info before you cook the bird. Quote Link to comment Share on other sites More sharing options...
Parrothead Posted November 16, 2011 Author Share Posted November 16, 2011 Sounds risky. Please let us know how it works out for you! ;) I'm not sure if I'll actually do it. The thought was one of those that passed through while cleaning. I suppose it depends a lot on the size. A small bird - probably could be ok. But in a larger bird, the outside would get so dry before the inside was cooked. Blech. I googled and apparently is it doable. The FDA says it is ok and there are sites that explain the best method. At least I'm not alone in thinking it possible. Hmm.. google. I'll look and see what I can find. You'd have to make sure it didn't have the plastic giblet bag still inside because that makes a disgusting smell when it cooks.:tongue_smilie: I won't ask. ;) How would you get all the gross stuff out of the inside of a whole turkey. I would probably only attempt a boneless turkey breast. That would be problematic. Quote Link to comment Share on other sites More sharing options...
Parrothead Posted November 16, 2011 Author Share Posted November 16, 2011 If it's just slightly unthawed, I think you're good - I've had to go that route before. If it's frozen solid... sure, I'm sure it can be done safely if you cook it long enough... but unless you have to, why? I can't imagine it wouldn't be dry. J/W - why do you need to cook a frozen turkey? Put it in the fridge 2-3 days in advance and it will be thawed in time to cook, probably for only a few hours. It seems like parts of the bird would remain in the unsafe zone (40-140 degrees) for too long. Poultry can make you SO sick if it isn't cooked correctly; I wouldn't risk it. Additionally, it's always safer to cook stuffing separately, even when cooking a turkey the regular way. No, I don't need to do it. I was just wondering if it could be done. I did it once by accident--I thought it was a fresh turkey (meaning=never frozen) but on T-day, I pulled it out of the fridge and the center was fairly solid. Turkey was alright but it took FOREVER to cook (7 hours?) We were waiting, and waiting, and waiting. Second worst T-day ever. Lara That is why I thought maybe overnight. Quote Link to comment Share on other sites More sharing options...
Parrothead Posted November 16, 2011 Author Share Posted November 16, 2011 :lol: Sounds like he's got you calling us from the ER. Be sure you check real info before you cook the bird. :lol: No, I'm not really planning on attempting it. At least not for Thanksgiving this year. I've guests coming and would not want to poison them. :D Maybe with the second turkey (I always get at least 2) and just for family. ;) Quote Link to comment Share on other sites More sharing options...
Impish Posted November 16, 2011 Share Posted November 16, 2011 :lol: No, I'm not really planning on attempting it. At least not for Thanksgiving this year. I've guests coming and would not want to poison them. :D Maybe with the second turkey (I always get at least 2) and just for family. ;) :lol: Sounds like guests are safe from attempted poisoning, but not family :lol: Quote Link to comment Share on other sites More sharing options...
Starr Posted November 16, 2011 Share Posted November 16, 2011 :lol: Quote Link to comment Share on other sites More sharing options...
BatmansWife Posted November 21, 2011 Share Posted November 21, 2011 They just had a segment about this on our local news. The guy they interviewed was some food illness expert. He said....it's fine. He said to make sure you take the plastic wrapping off the turkey (duh! :lol: ) and he said to put the frozen turkey in the oven at 325 for 2.5 hours. At that time it will be thawed and you can reach in there and take all that yucky stuff out (my words, not his :D ). Then, put it back in the oven for another 2.5 hours or til done. So...yep, it can be done. Quote Link to comment Share on other sites More sharing options...
mrs.m Posted November 21, 2011 Share Posted November 21, 2011 They just had a segment about this on our local news. The guy they interviewed was some food illness expert. He said....it's fine. He said to make sure you take the plastic wrapping off the turkey (duh! :lol: ) and he said to put the frozen turkey in the oven at 325 for 2.5 hours. At that time it will be thawed and you can reach in there and take all that yucky stuff out (my words, not his :D ). Then, put it back in the oven for another 2.5 hours or til done. So...yep, it can be done. Hmmm, interesting idea. But what about seasoning? I like to put it under the skin with butter. Quote Link to comment Share on other sites More sharing options...
BatmansWife Posted November 21, 2011 Share Posted November 21, 2011 Hmmm, interesting idea. But what about seasoning? I like to put it under the skin with butter. Oh for Pete's sake!! You always have to be the difficult one, don't you!? Just kidding! :lol: I have no idea....he didn't say. I would suppose you can do any seasonings after you remove the junk (after the first 2.5 hours). Quote Link to comment Share on other sites More sharing options...
mrs.m Posted November 21, 2011 Share Posted November 21, 2011 Oh for Pete's sake!! You always have to be the difficult one, don't you!? Just kidding! :lol: I have no idea....he didn't say. I would suppose you can do any seasonings after you remove the junk (after the first 2.5 hours). yeah, it comes pretty easy for me! :lol: I think I would do it if I forgot to thaw. (Food safety says it's ok.)Which is always a possibility around here. You should have seen me shoving the 20 pound turkey in my already-too-full fridge. I don't think it will ever thaw!!! Quote Link to comment Share on other sites More sharing options...
RegGuheert Posted November 21, 2011 Share Posted November 21, 2011 I have no idea....he didn't say.Of course he didn't! He's a "food illness expert". When was the last time you met a food illness expert who knew any darn thing about seasoning? :D Quote Link to comment Share on other sites More sharing options...
twoxcell Posted November 21, 2011 Share Posted November 21, 2011 I would not do it! I have personally had two turkey disasters with turkeys that I thought were thawed but they were still frozen on the inside. It was not pretty. I cooked them for hours and the center was still partially raw, and they never turned out right.:blink: Luckily they weren't for anything special. Quote Link to comment Share on other sites More sharing options...
AK_Mom4 Posted November 22, 2011 Share Posted November 22, 2011 I suppose it depends a lot on the size. A small bird - probably could be ok. But in a larger bird, the outside would get so dry before the inside was cooked. Blech. :iagree: This would be my guess. But if the bird is 15 pounds or under, I would give it a whirl. Just don't stuff it!!!! Quote Link to comment Share on other sites More sharing options...
Farrar Posted November 22, 2011 Share Posted November 22, 2011 So... basically this is a science experiment? :D Quote Link to comment Share on other sites More sharing options...
Parrothead Posted November 22, 2011 Author Share Posted November 22, 2011 So... basically this is a science experiment? :D Yes! Exactly. Quote Link to comment Share on other sites More sharing options...
BatmansWife Posted November 22, 2011 Share Posted November 22, 2011 Of course he didn't! He's a "food illness expert". When was the last time you met a food illness expert who knew any darn thing about seasoning? :D Well....you're rather rude Reggie. :glare: Just kidding. :lol: In all honesty....I'm not exactly sure he was a "food illness expert". He was something like that. They showed his name on the screen and something below it; his job/title....it was something like that....maybe "food safety expert". Yeah.....that sounds right. Yep....and it looked like he was one of those guys that knows nothing about seasonings. :001_smile: :lol: I would not do it! I have personally had two turkey disasters with turkeys that I thought were thawed but they were still frozen on the inside. It was not pretty. I cooked them for hours and the center was still partially raw, and they never turned out right.:blink: Luckily they weren't for anything special. I wouldn't ever do it either. Quote Link to comment Share on other sites More sharing options...
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