Larry Swain wrote:

>=20
>=20
> Bob (this one) wrote:
>=20
>> 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, t=
he
>>> paper packed giblets would be awful and said I should definitely not =
do
>>> it!!! What do you think, please. CM
>>
>>
>>
>> They're wrong. It's a good way to cook a bird. Take giblets out when=20
>> they're thawed. Salmonella will be dead by the time the meat reaches=20
>> 140=B0F. Use a thermometer and pull it when the thigh registers 160=B0=
F=20
>> and let it rest for about 20 minutes before carving.
>>
>> Pastorio
>>
>=20
> 100% agree; but I have to say that I find trying to stuff a frozen bird=
=20
> not the best experience of my life. So I've thawed it for an hour or s=
o=20
> in the oven then stuffed it, and that worked ok.

Difference of opinion here... I never stuff birds. By the time the=20
stuffing gets to a safe temperature (165=B0F) the outside is overcooked. =

Matter of taste.

Pastorio