Goomba38 wrote:
> zxcvbob wrote:
>
>> C M wrote:
>>
>>> This will sound lazy and even silly, but my friend said she has great
>>> success with cooking her turkey like this: Take it from the freezer,
>>> pull off wrapper, put in oven 350 degrees, and cook it an hour or so
>>> more than if it was thawed. I told two people I know at the senior
>>> center I planned on doing it, and they said I would get salmonella, the
>>> paper packed giblets would be awful and said I should definitely not do
>>> it!!! What do you think, please. CM
>>>
>>
>>
>> I've cooked them like that. It works great, and actually it greatly
>> *reduces* the chance of food poisoning.
>>
>> regards,
>> bob
>
>
> How does not washing out the bird and starting it frozen reduce food
> poisoning? Not to mention that by the time the center is thawed and
> heated to the apropriate temp, the outside has gotta be way dry and
> overdone?
> Goomba
>


Because you don't contaminate your kitchen with turkey juice, and
because the bacteria don't get a chance to multiply while the bird
thaws. (Eliminating the risk of cross-contamination is the big one)

I've only cooked them this way in an electric roaster, and turkeys never
turn out dry in an electric roaster.

Bob