On Sun, 05 Dec 2010 07:20:32 -0600, Melba's Jammin'
> wrote:

>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. . . .


My main question is how long until you can get all of the giblets
out.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)