On Monday, November 21, 2016 at 10:06:06 AM UTC-10, U.S. Janet B. wrote:
> On Mon, 21 Nov 2016 10:07:23 -0800 (PST), "
> > wrote:
>
> >On Sunday, November 20, 2016 at 10:29:44 PM UTC-6, Doris Night wrote:
> >>
> >> I always cook chickens from frozen. Don't see why it wouldn't work for
> >> a turkey.
> >>
> >> You just need to have a meat thermometer and check the bird a few
> >> times when it's getting close to being done.
> >>
> >> Doris
> >>
> >>
> >I honestly don't remember my mother ever defrosting a turkey.
> >She's put it in the oven, low temperature, with water in the
> >pan and covered. The bird would go in the oven in the wee
> >hours of the morning and would be fully cooked a bit before
> >we were ready eat. That insured it had rested before carving.
>
> My mother got hers direct from the butcher shop where a turkey was
> reserved for her. Probably got it on Tuesday afternoon. Wednesday,
> late, she whould start to roast the huge bird -- 25 pounds or so. When
> it was half done, she would put it on the steps leading to the secomd
> floor ( a back way and rough and very cold). There it would stay
> until Thursday morning. She'd put it in the oven before we went off
> to church. By the time everyone showed up at 12:30 or 1:00 the turkey
> was done. Did I mention that the bird was stuffed with a dressing
> containing meat and eggs? Makes you wonder how meny died back in
> those days from food poisoning. Or maybe they didn't.
> Janet US

Everything that I ever learned about cooking a thanksgiving turkey from my mom was wrong. My guess is nobody ever cooked a turkey properly back in the 50's and 60's. If I could travel back in time 60 years, I could teach the world how to cook a turkey. I would be as the Messiah of turkey.