Oh No, My Turkey is Still Frozen! Tips for a Frozen Bird on Thanksgiving
Thanksgiving is almost here and your frozen turkey is still a solid block of ice. Panic sets in as you realize your centerpiece turkey may not be ready in time for the big meal. Don’t worry, with some quick action, you can still pull together a delicious Thanksgiving feast even with a frozen bird. Here are tips for safely thawing and cooking a frozen turkey at the last minute.
Act Fast with Cold Water
The fastest way to thaw a turkey is submerging it in cold water, which transfers heat much quicker than air. Place the wrapped turkey in a clean sink or tub and cover with cold tap water. Allow 30 minutes per pound, changing the water every 30 minutes. The constant water flow helps carry heat away. A 12 pound bird may thaw in 6-7 hours. Monitor to ensure the turkey remains chilled. Once thawed, cook immediately.
Microwave ThawingIf you have a large enough microwave, you can thaw a turkey using the defrost setting based on the manufacturer’s directions. Allow 6 minutes per pound, stopping to check often and rearrange the turkey Once thawed, cook right away. Be sure to clean your microwave thoroughly after due to potential spattering.
Cook from FrozenYou can roast a frozen turkey without thawing first but it will take significantly longer. Figure 50% more time compared to a thawed bird. Check often and use a meat thermometer as the thighs near the cavity may thaw first. Cook until the breast, thigh and wing reach 165°F. Let rest 30 minutes before carving. The meat may be slightly drier but still tasty.
Try Turkey PartsCook smaller turkey parts like boneless breasts drumsticks and thighs. They require far less time than a whole bird thawing and cooking in under 5 hours. Place in a baking dish, season, cover and roast at 350°F until 165°F.
Spatchcock for Quicker Cooking
Remove the backbone from your turkey and flatten it out to speed roasting. Roast at 450°F for about 70 minutes total for a 12 lb spatchcocked turkey. Check the temperature in multiple spots before removing from the oven.
Whip Up Turkey Breast Cutlets
Butterfly turkey breast slices, pound to 1⁄4 inch thickness and quickly pan-fry like cutlets. Cook 4-5 minutes per side until 165°F. Make a nice platter along with stuffing and gravy.
Cook Other Poultry
Switch to quicker cooking options like chicken, Capon, Cornish hens, duck legs or wings. Roast or braise poultry parts to 165°F internal temperature. A rotisserie chicken from the store can also save the day.
Order Take-Out
Many grocery stores sell complete heat-and-serve Thanksgiving meals or roasted turkey breasts. Pick up early and keep chilled until ready to reheat thoroughly to 165°F. Or order from your favorite restaurant if available.
Stay Safe
When thawing, keep raw turkey chilled at 40°F or below. Use thawed turkey within 1-2 days. Discard any frozen stuffing. Cook stuffing separately. After handling raw turkey, wash hands, utensils and surfaces. Cook all turkey to 165°F as measured by a food thermometer. Refrigerate leftovers within 2 hours.
Don’t panic if your turkey is frozen on Thanksgiving morning. With some adaptability and food safety diligence, you can still make it a meal to remember. Focus on creating cherished memories and don’t sweat the small stuff – like a frozen bird!
What to do if your turkey is still frozen
Updated from an original article written by Beth Waitrovich, Michigan State University Extension.
To avoid the frozen bird disaster, plan ahead. Here are some safe ways of quickly thawing and preparing a frozen turkey.
Photo: Pexels/Monstera.
The turkey is still frozen, and you have a big gathering. It is still possible to safely thaw and prepare the turkey for your event.
First and foremost, do not thaw the turkey at room temperature on the counter! As the frozen turkey begins to thaw, any bacteria present before freezing will still be present after thawing. In addition, thawing the turkey at room temperature allows the bacteria to grow and multiply. This creates an unsafe meal despite being cooked.
According to Michigan State University Extension, it takes 24 hours per four to five pounds of turkey to thaw in the refrigerator. A 20-pound turkey takes four to five days to completely thaw in the fridge.
There are other ways to thaw a turkey, though.
One way is to submerge the turkey in cold water. To do this, leave the turkey in the original package and put it in a properly sanitized sink or container full of cold water under 70 degrees Fahrenheit. Set the timer for 30 minutes. Next, change the water, replacing it with cold water. Changing the cold water every thirty minutes until the turkey is completely thawed. A 20-pound turkey will take up to 10 to 12 hours to thaw, while a four- to 12-pound turkey will take two to six hours.
Once the turkey is thawed, it must be cooked to prevent further bacterial growth.
Check and follow your microwave manufacturer’s instructions for thawing the turkey. Once defrosted, cook the turkey immediately to prevent further bacterial growth. Since microwave ovens do not heat evenly, you may have a partially cooked turkey in one area and still frozen in another.
It is safe to cook a turkey that is frozen. A solidly frozen turkey will take 50% longer to cook than a thawed turkey. If it is only partially frozen, it will still take longer to cook than a thawed one.
Michigan State University Extension recommends using a food thermometer to determine if the turkey has reached a minimum internal temperature of 165 degrees Fahrenheit in the innermost portion of the thigh and thickest part of the breast. Only when the turkey has reached that temperature is it ready to serve. The oven should be at a minimum temperature of 325 degrees Fahrenheit.
For more information on safely preparing poultry, check out this Michigan Fresh Poultry factsheet.
What to do if turkey is still frozen?
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