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JennGM
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| Posted: Nov 23 2013 at 5:03pm | IP Logged
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My sister is hosting the family Thanksgiving, but I bought a turkey to have our own leftovers here.
Problem is...the fresh turkey is large. They couldn't get a smaller one than 16 lbs. That's a big one for a family of 4.
So, can we discuss some freezing techniques?
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JennGM
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| Posted: Nov 23 2013 at 5:37pm | IP Logged
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And those who have bought a farm fresh turkey, did you notice cooking times were considerably shorter? I was going to follow Alice Waters directions.
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Jennifer G. Miller
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juliana147
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| Posted: Nov 23 2013 at 8:46pm | IP Logged
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We did have a farm fresh turkey a couple of years ago, and it did cook faster. I didn't change my techniques, just checked it often. It was very, very good!
I'll be watching the freezing discussion. I would like to try freezing sliced turkey breasts in gravy or pan drippings to see if it would stay moist. Maybe someone has tried that.
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4 lads mom
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| Posted: Nov 25 2013 at 8:24am | IP Logged
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Watching....we might have some left overs as well....I wonder if you wrap it with plastic wrap tightly first, then a freezer ziplock? I like Juliana’s idea of putting some moisture in there first.
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MarilynW
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| Posted: Nov 25 2013 at 8:31am | IP Logged
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Can I hijack this a little?
I would love some advice on the best way to defrost a turkey quickly (I had to buy frozen)
and
if anyone wants to share how they roast. I have experimented with low heat and high heat options. Not sure what to do this year. Plus I have to turn it off at some point to go to morning Mass.
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Pilgrim
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| Posted: Nov 25 2013 at 10:35am | IP Logged
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MarilynW wrote:
Can I hijack this a little?
I would love some advice on the best way to defrost a turkey quickly (I had to buy frozen)
and
if anyone wants to share how they roast. I have experimented with low heat and high heat options. Not sure what to do this year. Plus I have to turn it off at some point to go to morning Mass. |
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I discovered after not thawing a turkey in time that you can roast a turkey from the frozen state. It makes for a very moist and delicious turkey. I have done this a couple times since, and it turns out very well. You can't stuff it, I think, but you can just bake the stuffing separately or slow cook it, put it in a counter top roaster etc.
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stacykay
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| Posted: Nov 25 2013 at 11:07am | IP Logged
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The first time we did a farm-fresh turkey, I was astonished at how much liquid came out of that bird! I had to open the oven mid-cooking to ladle out the over-flowing juices. It was probably a combo of bigger-than-normal turkey (was about 28#,) same old roaster I'd used for years previous, fresh bird, and the fact I was cooking dinner for more than 20 for the first time. 
I recall they gave us special instructions when we bought the bird, too. Here are the instructions from their web-site. 
The turkey farm (less than one mile from our house,) has great turkeys, but they are so pricey, we have been buying frozen from the store.
I have roasted our store-bought frozen turkeys that weren't completely thawed, like Pilgrim mentions, and they have turned out moist and delicious.
Happy Thanksgiving!
In Christ,
Stacy in MI
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stacykay
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| Posted: Nov 25 2013 at 12:12pm | IP Logged
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MarilynW wrote:
Can I hijack this a little?
I would love some advice on the best way to defrost a turkey quickly (I had to buy frozen)
and
if anyone wants to share how they roast. I have experimented with low heat and high heat options. Not sure what to do this year. Plus I have to turn it off at some point to go to morning Mass. |
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I am not sure how helpful this will be for you, Marilyn, because I always just cook the turkey until it is done right for me (pretty much the meat-falling-off-the-bone stage.)
I usually have a 22+pound bird. To prep it, I wash it, pat it dry. Rub inside and outside with butter. Sprinkle salt and pepper inside and outside. Place a cut onion, couple celery stalks, a halved apple, and a carrot stick into the cavity. (I make my dressing on the side.) I set the turkey on a rack in a large roaster, add usually one container of chicken stock/broth, and put it in the oven. I set the oven for 325 and let it go, until it gets the rich dark golden/brown color I like, then I cover it with foil until it is done. The large turkeys I roast usually take 7-ish hours. Some cook faster, but I don't know why. I've never cooked one at a higher temperature, so I am not much help, there.
Not sure how much help this is. 
In Christ,
Stacy in MI
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SuzanneG
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| Posted: Nov 25 2013 at 12:51pm | IP Logged
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Yes, we've roasted a turkey from frozen state several times, and it turns out GREAT! Low temp and just let it go for a LONG TIME!
Freezing from a large turkey...I don't do anything in particular....just freeze like anything else.
In serving sizes that you would need.....
::Slice (sandwiches and for dinner with rice/gravy, etc)
::Dice (casseroles & soups)
::Chunks (b/c i'm lazy and need to go to bed)
::Bone (soups, stews)
Try to use the diced and sliced up first, they tend to get freezer-burned faster than big chunks.
Just freeze like anything else....in ziplocs, glad containers, tupperware, butcher paper, bread bags...anything. Getting air out as best you can.
I use mine usually within 3 months, and don't have probs with freezer-burn even though this is "beyond" the 6 weeks recommended, which is hoo-ey.
Soups, casseroles, spaghetti sauce, shepherd's pie. Mix in with other spicy meats like BBQ pork or chicken chow mein, etc.
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MarilynW
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| Posted: Nov 26 2013 at 11:46am | IP Logged
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Thank you all for your suggestions. I so appreciate it. I did manage to make place for big bird to thaw in the refrigerator. But if it is not thawed out, I know I have a freezer option.
Stacy - I like your cooking suggestions. I like to stuff the inside of the bird with thyme, rosemary, an onion, some garlic, a lemon and an apple. I usually melt butter and pour it over the bird and rub some herbs into it. One year I tried to high heat roasting method (Pioneer Woman?) - but I think I'll do it your way this year.
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stacykay
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| Posted: Nov 26 2013 at 12:41pm | IP Logged
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Mmmmm, Marilyn, I think I will add some of the herbs, this year. The only problem with my cooking method is that you can't set a clock by it. I admire those who can say, "Dinner will be at six!" and they have everything finish at just the precise time to be hot and perfect to go. I'm more, "Come on over for dinner- we'll be eating after 5, but before 7!"
In Christ,
Stacy in MI
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Topic: Talking Turkey
