Eek! Who's got expertise with turkey dinners?!?

Helena

Hi there,
I am hosting a turkey dinner for 15 for the first time ever this year - I have all my side dishes tried and tested (or outsourced!), and will be able to do most of them as make-aheads on the 24th, to be warmed up the next day. My plan was to do the cook-from-frozen Butterball to make life easier for myself, but I bought the one you have to defrost by accident, which was the one step I was hoping to avoid!

Anyone good with this stuff - are the directions usually good, or should I allow extra time for defrosting? For 15 pounds it recommends four days of defrosting in the fridge, but says you can have it in there for up to four additional days once defrosted - so my idea is to start it defrosting 6 days ahead to allow for buffer? Sensible? Help!! Thank you!!!

9 years ago

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13 replies

Latest reply was from Helena

Inge

(website)

Moderator

As someone who has never cooked a turkey, I'm afraid I have no advice, but I wanted to wish you good luck:-)
I am sure everything will work out fine, TG, and that other Fabbers will have good advice.

9 years ago

Susie

Veteran

I buy fresh not frozen turkeys so I'm not too familiar with defrosting them. But 4 days does sound like plenty of time, especially for 15 pounds, which isn't an overly large turkey. Let's compromise and say go with 5 days!!
Good luck!

9 years ago

crutcher

Veteran

I cook a turkey breast about every other week (I am vegan but my little guy is on a special diet so I adjust my cooking for him)...I would agree with Susie, six days with a defrost is too long...I wouldn't go over 4 and then you can thaw them in an ice water bath, changing the water frequently and the turkey will defrost even quicker...Google simplest way to cook a turkey...and you will be able to fill in what you may not be doing...
I cook my breast in a cooking bag...Season first, then put in bag with 2 T flour, cutting 6 slits.in the bag..Easy way to cook the turkey...
Hope this helps

9 years ago

carter

Veteran

I would probably go with 5-6 days. Mine always seem to take a bit longer than the package says. The thing you don't want to have to deal with is having the gizzards package still frozen to the cavity. Then you're stuck flushing the cavity with water until it defrosts. Not fun or sanitary and probably makes for a tough bird. Good luck!

PS, I thought you were running off to the islands for Christmas?

9 years ago

deb

Veteran

Count me out. I go to the grocery store and get an already prepared one.

9 years ago

Laura (rhubarbgirl)

(website)

Veteran

Nothing bad will happen if it sits in the fridge for an extra day or two once it's defrosted. Better that than try to cook a half-frozen bird on the day...

9 years ago

Makrame

Veteran

5-6 days is good. I either cook it in an oven bag (turkey sized) as described by Crutcher or use the dry brining method http://articles.latimes.com/20.....y-20111117

9 years ago

Anonymous

I did the same thing a few years ago, bought the Butterball that had to be defrosted, and to make sure it was fully thawed had it in the fridge for 6 days to make sure the inside was fully thawed.

9 years ago

rachylou

Veteran

Four days is sufficient.

The info on how long the turkey is good for after thawing is for people like me, who believe they're gonna have time on one day and end up not having it. But for a holiday dinner... you'll have time or you'll be ordering pizza!

9 years ago

bj1111

Veteran

now that everyone has answered the burning question of defrosting duration...after the turkey is thawed, BRINE! amazeballs.

i;ve used this one from alton brown, omitted the allspice and candied ginger, substituted szechuan peppercorns for black pepper corns, use a garbage bag, start breast side down then rotate half way through the brining time.

amazeballs.

9 years ago

Aziraphale

Veteran

Haha, I saw this just after I put up a related post on how I ordered my turkey dinner from Whole Foods! I am not the gal to ask.

9 years ago

MsMary

Veteran

Six days sounds good! Remember that the Butterball is probably already brined (check the label for something like "x% salt water solution") so you may be able to skip that step. If you do decide to brine, I love the dry method from the LA Times that Makrame posted above.

9 years ago

Helena

Veteran

How did I know you guys would be able to help?? Thanks! I'll go with a slightly longer thawing time since it okay to be thawed in the fridge for a day or two - I am worried about my fridge, it tends to run a little on the colder side at times.
Thanks all!!
PS - Aziraphale and deb, I tried that route but the local store didn't have a big enough turkey pre-done!!

9 years ago

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