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hey everybody, I'm back from last weekend, almost ready to roast my frozen turkey. It's been thawing now since Sunday, so for a 24lb turkey that should be fine, but unfortunately my bird still seems frozen (some places seem like they have crunchy ice on them) even after the proper amount of time. Most of it seems soft though. Should I go for it now or thaw it a little more in the sink? I'd rather get it started by 1pm at the latest.
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>>8269508
I should clarify, I mean that some small sections seem crunchy when I press with my thumb. Most of it feels soft and squishy (maybe there's liquid in the turkey bag?)
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>>8269508
>start at 1pm
What, are you eating at midnight?
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>>8269517
no, 6
everything I've seen says my bird will be done in 5-6 hours.
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>>8269508
You're an idiot
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>>8269541
great post champ
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>>8269533
Rule of thumb is 20 minutes per pound for defrosted, 15 minutes per pound for fresh. Seems like that works out to 8 hours. Plus at least a 30 minute rest.
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>didn't brine the turkey
It's already fucked. Time to call for strip plaza chinese takeout.
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>>8269647
it was injected, a bird this big would end up too salty if you tried to brine it
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>>8269722
Not if you used the right amount of salt.
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>>8269740
from what I understand it's not the body but the skin, you can get some very salty skin from brining large turkeys
Thread posts: 11
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Thread images: 1