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Frozen Turkey Warning

civil eggineercivil eggineer Posts: 1,547
edited 10:28PM in EggHead Forum
I purchased a 13 lb frozen turkey a week ago. Tuesday morning I removed it from the freezer and placed in my beer fridge to thaw. Today, four days later removed it to cook for a little early turkey dinner. It was still FROZEN! Although not rock hard frozen, still frozen. Placed in a water bath for 2 hours and seems to be loosened up enough to cook. Hopefully this doesn't happen to a fellow egger on turkey day.

Side note:

Can't remember who posted the pictures of a turkey seperated white/dark meat before grilling but want to thank you. I cut the turkey to seperate and not only will I be able to cook each meat type to temperature perfection, I believe it takes up less space in the egg then a whole bird. Would highly recommend this technique!

Comments

  • AZRPAZRP Posts: 10,116
    That would be me, I would repost it but some dirty minded people saw porn in it. :laugh: I use a remote probe in in each half and do not have to open the Egg until one of them is up to temp, makes the bird cook very fast. -RP
  • I read somewhere that you it will take turkey 1 day per every 5 LBS of weight to thaw in a fridge. Not sure where I saw that. It may have been the link that AZRP posted a day or two ago. The article didn't say what the fridge temp should be, but I would have to guess 38° to 40°.

    How cold is your beer fridge?
  • RRPRRP Posts: 21,660
    LOL - Randy, That reminds me of the old joke about a guy taking an ink blot test. Every picture the psychologist showed the guy the guy would say it reminded him of something explicitly sexual. Finally the psychologist gave up and said "you have a disgustingly dirty mind!" The guy replied "ME? hey those are YOUR dirty pictures!"
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Thank you for the technique. It is easy to do and does away with the icing of the breasts and overcooked white meat. After one time, I am hooked.
  • I haven't checked the beer fridge temp lately but it is probably around 35 degrees which is a little cold for thawing anything. Although that is warmer then the temps outside! I just urge people to check the thawing progress a day before the cook and make adjustments so you can cook the perfect bird!
  • For what its worth, I have always found that the fridge thaw always needs to be followed by a few hours in cold water, unless you leave the frozen turkey in the fridge for a whole week give or take (depending on the size). A week in the fridge starts to throw the food safety issue into question.
  • MikeeMikee Posts: 831
    I usally let the frozen turkey in the sink or counter for a few hours. It will ice up at first as moisture in the air contact the frozen bird. Once the outside layer of ice melts it then goes into the fridge for a day followed by a half-day to full day soaking in the cooler in a brine. Having an ice cold turkey in the brine solution keeps the brine very cold.
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