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Luvlylady
Earned My Bragging Rights!
Member since 5/05 6141 total posts
Name:
Alexandria
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Turkey Question?
If I pick up my Turkey today(Frozen),will it be okay to keep it in the fridge
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Posted 11/22/05 9:52 AM  |
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Long Island Weddings
Long Island's Largest Bridal Resource |
Jennifer
Happy
Member since 5/05 4230 total posts
Name:
.
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Re: Turkey Question?
It should be fine. Frozen turkeys take a while to defrost.
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| Posted 11/22/05 9:58 AM |
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Lisa
I'm a PANK!!!
Member since 5/05 22334 total posts
Name:
Professional Aunts No Kids
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Re: Turkey Question?
it will take 2 days to defrost in the refrigerator. You might have to take it out and put it on the counter tomorrow so its defrosted by Thursday.
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| Posted 11/22/05 10:10 AM |
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Luvlylady
Earned My Bragging Rights!
Member since 5/05 6141 total posts
Name:
Alexandria
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Re: Turkey Question?
Thanks ladies 
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| Posted 11/22/05 10:14 AM |
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FelAndJon
needs to update her avatar pic
Member since 6/05 10212 total posts
Name:
Felice (aka LuckyBride2004)
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Re: Turkey Question?
Posted by Lisa
it will take 2 days to defrost in the refrigerator. You might have to take it out and put it on the counter tomorrow so its defrosted by Thursday.
NEVER leave a turkey on the counter!! Too many germs and you don't want to get anyone sick. If you don't have enought time to defrost it in the fridge (3 days for a 20 pound turkey), leave it in the plastic wrap and put in in a tub or sink of cold water. Change the water every 30 minutes or so. It will cut the time significantly than leaving it in the fridge.
This is the advice from Food Channel on defrosting and cooking:
1. Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead, though. It takes approximately 3 days for a 20 pound turkey to defrost.
2. For crisper skin, uncover the turkey the day before roasting and let it stand in the refrigerator overnight.
3. Cook times will differ depending on whether your bird was purchased fresh or frozen. Figure on 20 minutes per pound in a 350 degree oven for a defrosted turkey, and 10 to 15 minutes per pound for fresh. If you’re still perplexed, estimate your bird’s cooking time with our turkey calculator.
4. A turkey will cook more evenly if it is not densely stuffed. As an alternative, add flavor by loosely filling the cavity with aromatic vegetables—carrots, celery, onion, or garlic work nicely—or by carefully tucking fresh herbs underneath the breast skin.
5. Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper, and tightly cover the breast with aluminum foil.
6. For even roasting, learn how to truss poultry.
7. Don't be a peeping tom (no pun intended)! Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you're only increasing the likelihood of a dry bird. Wait until about 45 minutes before you think the turkey is done. Then remove the foil from the breast to allow it to brown.
8. Take the turkey out of the oven when the deepest spot between the leg and the breast reads 180 degrees F on an instant read meat thermometer. Check the internal temperature of the stuffing as well; it should be at least 165 degrees.
9. After removing from the oven, tent the bird with foil and let rest for about 15 minutes before carving. If you need more time to make gravy, brown and heat up side dishes, etc., you can let it sit for up to an hour without losing too much heat.
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| Posted 11/22/05 10:40 AM |
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