While at the store yesterday, I glanced at a Jenny-O turkey that
claimed to go from freezer to oven with no defrosting. I assume all
the giblets are out. Anyone tried these kinds of birds?

--
Jani in WA

Little Malice wrote:
> While at the store yesterday, I glanced at a Jenny-O turkey that
> claimed to go from freezer to oven with no defrosting. I assume all
> the giblets are out. Anyone tried these kinds of birds?
>


I started cooking freezer to oven without defrosting a couple of years
ago. I've never used any "special" turkeys.

You can take the giblets and neck out after it's cooked about 90 minutes
to 2 hours.

Bob

One time on Usenet, zxcvbob > said:
> Little Malice wrote:

> > While at the store yesterday, I glanced at a Jenny-O turkey that
> > claimed to go from freezer to oven with no defrosting. I assume all
> > the giblets are out. Anyone tried these kinds of birds?

> I started cooking freezer to oven without defrosting a couple of years
> ago. I've never used any "special" turkeys.
>
> You can take the giblets and neck out after it's cooked about 90 minutes
> to 2 hours.

And I assume that since you're still doing it, it must be good?

--
Jani in WA

Little Malice wrote:
> One time on Usenet, zxcvbob > said:
>> Little Malice wrote:
>
>>> While at the store yesterday, I glanced at a Jenny-O turkey that
>>> claimed to go from freezer to oven with no defrosting. I assume all
>>> the giblets are out. Anyone tried these kinds of birds?
>
>> I started cooking freezer to oven without defrosting a couple of years
>> ago. I've never used any "special" turkeys.
>>
>> You can take the giblets and neck out after it's cooked about 90 minutes
>> to 2 hours.
>
> And I assume that since you're still doing it, it must be good?
>


Yes.

I use an electric roaster. The last one I started out in the oven to
thaw so it could brown on top. I extracted the giblets before
transfered it to the roaster. Using a covered roaster ensures that the
bird will be moist even if you overcook it.

Bob

One time on Usenet, zxcvbob > said:
> Little Malice wrote:
> > One time on Usenet, zxcvbob > said:
> >> Little Malice wrote:
> >
> >>> While at the store yesterday, I glanced at a Jenny-O turkey that
> >>> claimed to go from freezer to oven with no defrosting. I assume all
> >>> the giblets are out. Anyone tried these kinds of birds?
> >
> >> I started cooking freezer to oven without defrosting a couple of years
> >> ago. I've never used any "special" turkeys.
> >>
> >> You can take the giblets and neck out after it's cooked about 90 minutes
> >> to 2 hours.
> >
> > And I assume that since you're still doing it, it must be good?
> >
>
>
> Yes.
>
> I use an electric roaster. The last one I started out in the oven to
> thaw so it could brown on top. I extracted the giblets before
> transfered it to the roaster. Using a covered roaster ensures that the
> bird will be moist even if you overcook it.

I have an electric roaster too. Thanks for the info, Bob...

--
Jani in WA

On Sat, 01 Dec 2007 17:29:22 GMT, (Little
Malice) wrote:

>While at the store yesterday, I glanced at a Jenny-O turkey that
>claimed to go from freezer to oven with no defrosting. I assume all
>the giblets are out. Anyone tried these kinds of birds?

No, but I've seen the commercial.
http://www.youtube.com/watch?v=c0OZvjeMiUM

--
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remove the smiley face first

One time on Usenet, said:
> On Sat, 01 Dec 2007 17:29:22 GMT, (Little
> Malice) wrote:
>
> >While at the store yesterday, I glanced at a Jenny-O turkey that
> >claimed to go from freezer to oven with no defrosting. I assume all
> >the giblets are out. Anyone tried these kinds of birds?
>
> No, but I've seen the commercial.
> http://www.youtube.com/watch?v=c0OZvjeMiUM

LOL! That's great, the family loved it... :-)

--
Jani in WA

zxcvbob wrote:

> I use an electric roaster. The last one I started out in the oven to
> thaw so it could brown on top. I extracted the giblets before
> transfered it to the roaster. Using a covered roaster ensures that the
> bird will be moist even if you overcook it.
>
> Bob

I've wondered about this, too... How big a bird can you put in one of
the electric roasters? Do you use a rack, to get the bird up off the
drippings? Still get good pan scrapings for gravy?

How long in the oven, at what temp? And how long in the roaster?
I assume it takes a bit more than in the oven, but freeing up the main
oven, and trapping the steam are great advantages!

Dave

Dave Bell wrote:
> zxcvbob wrote:
>
>> I use an electric roaster. The last one I started out in the oven to
>> thaw so it could brown on top. I extracted the giblets before
>> transfered it to the roaster. Using a covered roaster ensures that
>> the bird will be moist even if you overcook it.
>>
>> Bob
>
> I've wondered about this, too... How big a bird can you put in one of
> the electric roasters? Do you use a rack, to get the bird up off the
> drippings? Still get good pan scrapings for gravy?
>
> How long in the oven, at what temp? And how long in the roaster?
> I assume it takes a bit more than in the oven, but freeing up the main
> oven, and trapping the steam are great advantages!
>
> Dave


An 18-qt roaster will hold about a 21 or 22 pound turkey. They cook a
little faster than in an oven, but if the bird gets done too fast just
turn the roaster down to 175° to hold it until everything else is ready.
You don't have to use the oven at all, but the turkey breast will not
brown in the roaster (the rest of the bird will brown.) I put it in the
oven at 375 this year and that seemed to work pretty good. It was high
enough to get the skin on the breast brown.

I've browned one with a heat gun before -- looks like a hair dryer but
blows 900° hot air. I use the rack, but the rack in my roaster is not
really tall enough so it ends up sitting in the drippings a little. The
rack really helps lift it out.

Starting the bird from frozen adds about 2 hours. Maybe a little longer
for a 20+ pounder. I usually buy the biggest hen I can find, and they
top out around 17#.

All of this is assuming you cook it unstuffed.

Hope this helps,
Bob

zxcvbob wrote:

> An 18-qt roaster will hold about a 21 or 22 pound turkey. They cook a
> little faster than in an oven, but if the bird gets done too fast just
> turn the roaster down to 175° to hold it until everything else is ready.

Bigger than I thought! Have to try it for Christmas...

> You don't have to use the oven at all, but the turkey breast will not
> brown in the roaster (the rest of the bird will brown.)

Breast down, maybe? Or flip it part way through.
I did that this year, starting it breast-down at 500, then down to 350
after turning it over.

> I put it in the
> oven at 375 this year and that seemed to work pretty good. It was high
> enough to get the skin on the breast brown.
>
> I've browned one with a heat gun before -- looks like a hair dryer but
> blows 900° hot air.

Yep, I know heat guns! Good trick...

> I use the rack, but the rack in my roaster is not
> really tall enough so it ends up sitting in the drippings a little. The
> rack really helps lift it out.
>
> Starting the bird from frozen adds about 2 hours. Maybe a little longer
> for a 20+ pounder. I usually buy the biggest hen I can find, and they
> top out around 17#.

We had a hen last week, and I had to dig quite a bit to get one that was
under 18#. Waited too late, really, buying it Monday evening.

> All of this is assuming you cook it unstuffed.

I really like to roast it stuffed, but adding an hour should do it.
I go by temp, anyway.

> Hope this helps,
> Bob