Can I cook this turkey breast from frozen?

JacksDad

Picked this up at the farmers market this AM. Frozen solid, probably would take a few days to thaw in the fridge... Can I put it on frozen, if I want to smoke it tomorrow? Then just stick my maverick probe in when the middle thaws enough? Any recommended temp/time? 

(Price obscured so you don't judge me for how much I spent on this little hunk of meat!)

RedSkip

Yes, just plan on it taking longer.  Put your rub on, if you desire, once the exterior has thawed.  Poultry needs to be cooked to 160 F, or higher if you like.

MaskedMarvel

I do lots of turkey breasts and don't recommend not thawing first for multitudes of reasons. Let us know how it turns out. 

SGH

JacksDad said:

 Can I put it on frozen, 

To answer the above quoted without getting into the debate of which is better between frozen vs thawed, yes you can. Most turkeys (at least in my area) come with directions right on their packaging  for cooking them thawed and/or frozen. 
With that said, I will offer this. It's a little harder to nail a rock solid, frozen turkey than it is say a frozen pork butt for obvious reasons. But can it be done? No question of it my friend. 

Mattman3969

I've done it before with no issues.  Apply your run after the bird starts thawing. 

JacksDad

Okay thanks all. I will try and thaw it if I can, but wanted to know if it was possible to do frozen. 

If this thing is 2.8 lbs, and goal is IT of 160, any rough guesstimates on how long it might take? 

Love this forum, learning so much from everyone, thanks for the advice everyone! 

Gamecockeggman

I would put it in a bowl of water in the ice box and it will thaw in no time.  Then there is no betting...  Or guessing.  Best of luck.

RedSkip

If you want to thaw it, put it in a bowl under the sink with the faucet barely on.  The slow trickle of water will de thaw it faster than putting in water and resting.  The heat transfer from moving fluids is greater than stagnant.

JacksDad

Update: two days in the fridge it was still rock solid frozen. So I put it into a bowl of cold water in the fridge and it thawed within four hours. Dried it off, rubbed it down, and put it on indirect at about 300. Final pics to follow! 

JacksDad

And here's the final result (a little roast turkey sammy on white toast with mayo and salt and pepper and a little white sauce):



Nothing fancy, but delicious! And leftovers for the rest of the week! 

SmokeyPitt

Man that looks great.  I love a simple turkey sammich like that.  Good call on the white sauce.  

Mickey

JacksDad said:

And here's the final result (a little roast turkey sammy on white toast with mayo and salt and pepper and a little white sauce):



Nothing fancy, but delicious! And leftovers for the rest of the week! 

For me that is the only use for a turkey breast. Toast and mustard please. 
Now for the legs, wings I am your go to guy.....

JacksDad

I really liked the spice blend. Picked it up in this small boutique grocery in upstate New York, thought it was a cool find. Went to bed bath and beyond today (to buy a foodsaver, but that's for another thread), and they had shelves of this stuff. So not so unique. But still tasty...! 

blind99

you jerk.  i was looking forward to the answer to "can i cook a frozen turkey breast." 

sandwich looks awesome. that sauce is from a BBQ place near where we used to live - their 'hot smoky' is one of my favorites.  

Now explain to the wife that you will need a slicer.  why? so you can cut that nice turkey breast into sandwich meat, which you will vacuum pack.  you will save even MORE money!

Sweet100s

MaskedMarvel said:

I do lots of turkey breasts and don't recommend not thawing first for multitudes of reasons. Let us know how it turns out. 

I was about to ask you "why not thaw first? - please  tell me all those reasons!"

but then I re-read..  My eyeballs were momentarily confused by the double-negative

You do not recommend leaving it frozen.  (right?) 

MaskedMarvel

Maybe I missed it - that's a boneless?