So here are my tips if you end up with a frozen bird...
1. Get the largest bucket or pot you have that will accommodate the turkey and immerse the unwrapped turkey it in for 1 hour at least in cold water. Change the water every thirty minutes. This will "unthaw" the bird enough to soften the skin to insert the marinade and get out all the bits and bobs from the inside of the cavity.
2. Roast your partially frozen turkey and take the cooking time and add 1/2 the cooking time to the final cooking time. So a 4 hour turkey will take you about 6 hours. Remember the final indicator of a done turkey is the meat thermometer reaching 165 degrees at the thickest part of the bird.
3. Rest your turkey for at least 30 minutes before trying to carve it. Otherwise, all the juices will run out of the turkey. To keep your resting turkey hot, tent it in aluminum foil.
4. If your breast meat is less than moist, slice and immerse in some chicken stock for a minute.
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For the butter rub:
1 stick butter unsalted - softened
1 Tbs paprika
2 tsp black pepper
1 tsp garlic powder
salt as needed.
Aromatics to stuff while baking:
1 lemon sliced
1 small bunch of sage leaves
1 small bunch of rosemary
1 small bunch of thyme



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Roasted turkey looks very tempting and inviting..beautiful clicks.
ReplyDeleteGreat job! That turkey looks beautiful :)
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Happy Valley Chow
what a gorgeous turkey! Sorry I'm not making one this year. My BIL is smoking one, so I'm bringing the sides. Hope you and your family have a very Happy Thanksgiving Ramona!
ReplyDeleteA beautiful bird indeed! I am relieved that I have yet to be in charge of a turkey (just side dishes for me!) but I love all your tips and tricks! :D
ReplyDeleteWhat a beautiful turkey my friend, Happy Thanksgiving! I hope you have a wonderful time with friends and family :)
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CCU
Excellent tips and this bird looks tasty!
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