FoodBanter.com - View Single Post

Melba's Jammin'

In article >,
(Steve Pope) wrote:

> Melba's Jammin' > wrote:
>
> > (Steve Pope) wrote:
>
> >> But all of the water-method instructions I've seen (including those
> >> printed on this turkey's wrapper) say do not let water contact the
> >> turkey, have it wrapped-up waterproof. Which seems reasonable
> >> to me, you don't want to soak a turkey before roasting it.
>
> >True - by the time I'm running water inside the body cavity, I'm ready
> >to roast it. I don't like ice crystals inside the cavity when I stick
> >it in the oven. <shrugs> I think I didn't do the best job writing
> >above. :-\ (I leave it wrapped while it's in the water.)
>
> Gotcha. So this is just rinsing it at the end, not soaking it.

Right. FWIW, I have NEVER had a bird thaw in the fridge within the
timing guidelines that Butterball or anyone else recommends. I think
they say something 24 hours for every five pounds of bird. Uh-uh.

> I really think my plan now is cook-from-part-frozen. Seems like
> the least effort, and it's likely to work.
>
> Steve

Please report back on how that worked and how the timing was affected.
I've got a 14-15# bird in my freezer. . . .

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller