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Bekah Reyes asked I have 22lb turkey, I wanted to cook it tonight but its frozen! How do I cook it today?
My husband and I are going to be with his family on thanksgiving, since we have no kids of our own. I am planning to have our own little thanksgiving a week early. I have a 22lb turkey but it was bought yesterday and its frozen. I had read online that its possible to cook a great turkey frozen. But Im afraid Ill ruin it. Please help. I want to make tonight special.
And got the following answer:
A common problem on Thanksgiving is waking up on Thanksgiving morning and realizing that the turkey has not been thawed, and there is not enough time to thaw the turkey in the refrigerator or in flowing water at 70ºF, which takes hours. However, there is a very simple solution – cook the entire turkey from the frozen state. The FDA Food Code allows this, and turkey hotlines suggest it. The following is a HACCP-based procedure for cooking a 12-to-13-lb. frozen turkey that I found online on baking a frozen turkey: Method Start 5 to 5 1/2 hours before you want to serve the cooked turkey. Set the oven temperature at 325ºF. It is much better that the turkey be done 30 minutes before mealtime than to rush and serve an undercooked turkey. Remove the wrapping from the turkey and put the turkey on a rack on a pan that has been covered with foil to make cleaning easy. You can also cook the turkey in a covered roasting pan if you have one. Put the turkey in the oven. Do not worry about the bag with the heart, liver, etc. in the neck cavity or the neck in the center of the turkey. They can be removed during cooking, after the turkey thaws. There will be Salmonella spp and Campylobacter jejuni on the turkey. However, because it is frozen, there is no drip, and transfer to hands or counter is not a significant risk. Cooking the turkey on a shallow pan on a rack assures even cooking. Cooking in a pan with sides shields the bottom of the turkey from heat, and the cooking on the bottom will be non-uniform. In the first 2 to 2 1/2 hours, the legs and thighs get up to approximately 100ºF. The breast, about 1 inch into the flesh, is still at the soft ice point, about 25ºF. At this point, begin to monitor breast temperature with a tip-sensitive digital thermometer as it thaws. You may also use a dial roast thermometer. Insert it into the breast, because it is the slowest cooking part. After about 3 1/2 hours, the legs and thighs will be around 150 to 160ºF, and the breast, about 40 to 50ºF. The bag of heart, liver, etc. and the neck can be removed at this time, to be made into stock, if desired. At 4 1/2 to 5 hours, the turkey is nicely cooked. Check the temperature. The leg and thigh should be tender and at a temperature of 175 to 185ºF, while the breast will be moist at a temperature of 160 to 170ºF. The pop-up timer (if there is one) should have popped. Cooking turkeys to these temperatures is adequate to assure the reduction of Salmonella and Campylobacter jejuni to a safe level. This is an excellent way to cook turkey. Actually, cooking a turkey from the frozen state has benefits over cooking a thawed turkey. Cooking can be done in a roasting pan, but it is unnecessary. If one thaws a turkey in a home refrigerator, there is a significant risk of raw juice with pathogens at high levels getting on refrigerator surfaces, other foods in the refrigerator, counter tops, and sink, thus creating a hazard and a need for extensive cleaning and sanitizing. The second benefit is that, because the breast has greater mass, it takes longer to thaw. Therefore, the thigh and leg are well cooked and tender, while the breast is not overcooked and dried out. The breast will cook to a juicy 160-to-165ºF endpoint without difficulty.
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