Frozen Turkey Thanksgiving Morning Recipes
FROZEN TURKEY THANKSGIVING MORNING
The night before Thanksgiving I checked my turkey and to my horror it was still frozen solid.My husband thought he was helping by turning up temperature in the fridge to the coldest setting. He meant well. I searched several sites and they all seemed to say the same thing. No problem. So I tried it. Turkey was moist and brown and yummy.Hope this helps someone.
Provided by Michele Osborne @Michelecooksalot
Categories Turkey
Number Of Ingredients 6
Steps:
- I placed the turkey in a plastic cooking bag. Rub top of turkey with cooking oil and sprinkle with 2 Tablespoons poultry seasoning. Tie bag in a knot( not tight)
- Place in oven and bake on 325 degree oven for about 45 minutes
- Carefully remove turkey from oven and remove plastic bag of giblets. Re tie bag
- Cook about an hour more. Remove turkey from oven. Carefully untie bag and with tongs remove neck from cavity. Also I basted out the cavity juices because mine looked too "bloody". Now is the time to add your own touches. I mix the butter, parsley and remaining seasoning and stuff it under the breast skin, If the skin tears (mine did) just cover the breasts with small amount of foil so it doesn't dry out.
- Re tie the bag tight and let cook until done. Check that the breast temperature has reached 170 degrees.
- Remove from oven, snip bag open and allow Turkey to settle for about 15 minutes. The juices can be made into gravy or reserved for stock.
- Serve
JUICY THANKSGIVING TURKEY
My grandmother and mother passed this recipe on to me. It changes just a little every year, because we've never written it down before. But it is always incredibly juicy and succulent!
Provided by Kirsten
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h20m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
- Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
- Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 555.6 calories, Carbohydrate 4.3 g, Cholesterol 201.2 mg, Fat 24 g, Fiber 1 g, Protein 69.3 g, SaturatedFat 7 g, Sodium 680.2 mg, Sugar 1.9 g
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- Take your first temperature. After two hours, the legs and thighs should be nicely thawed and around 90 to 100 degrees. The breast will be thawed about an inch or more deep but will be cooler than the thighs.
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- Prep and Begin the Thaw. Cooking a frozen turkey-sicle is easy, just unwrap it and place it on a rack in a shallow roasting pan ($24). Don’t worry about pulling out the bag of giblets; we’ll talk about it later.
- Season and Continue to Cook. After the turkey has cooked for just about 2 hours, let’s take a look at the bird. The drumsticks and thighs should read around 100 degrees.
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