We have a 21 lb turkey, I currently have it in the refrigerator but it's still pretty much frozen!!! We plan on using a bag to cook it in, does it have to be completely thawed out? How is the best way to thaw it? Just the fridge doesn't seem to be doing the trick.

thanks!

By Cat on Wednesday, November 26, 2008 - 11:51 am:

You can submerge it in COLD water to help it thaw (think laundry sink or tub! lol) or you can cook it in the bag partially frozen--it'll just take longer. Remember to check the internal temperature and NOT go by the little pop up (if it has one). The insides will thaw last, therefore they'll cook last. So the little pop up may pop and the inside may not be done, especially if it's still frozen. Good luck.

By Ginny~moderator on Wednesday, November 26, 2008 - 12:37 pm:

According to the Philadelphia Inquirer: Keep the bird wrapped. Submerge it in ice water in a sink, ice chest or large pail. Add more ice as it melts to keep the surface cold as it thaws. Allow 30 minutes per pound (that would be 10-1/2 hours for you, ). When thawed, drain, blot dry, remove the giblets, and refrigerate.

I think it is important to use the ice to keep the surface of the bird cold as the inner parts thaw. I agree with Cat, use a meat thermometer to check the temperature (in the thick part of a thigh or the breast and be careful not to touch bone with the thermometer). When you pull the thermometer out, if the juices don't run absolutely clear, with no sign of pink, your bird is not yet done. Another way to check is to wiggle the leg to see if the "knee" joint is loose and wiggles easily - if it doesn't, the bird isn't done.

By Colette on Wednesday, November 26, 2008 - 12:55 pm:

put it in the sink and fill the sink w/cold water. change water every 1/2 hour. tonight, once it is mostly thawed, take it out of the wrapping, remove giblets, cover with plastic wrap and refrigerate til you are ready to cook it.

I use a meat thermometer too. If you stuff it, you can put the thermometer in the center of the stuffing as well as the thigh.

go to butterball.com for tips.

By Tayjar on Wednesday, November 26, 2008 - 01:41 pm:

Whatever you do, make sure the bird is thawed before you go to remove the giblets. If it seems like a tight fit because it's still partially frozen, don't even try to force your hand inside. It will get stuck and you will have a 21 lb turkey for a glove. BTDT.

One year, my husband woke up to, "Oh God, Oh God" and a weird pounding noise. I tried to look cool as he came in the kitchen but really, it's tough to do when you have your hand stuck in a turkey.

By Bellajoe on Wednesday, November 26, 2008 - 01:52 pm:

Dora that's hilarious!

By Colette on Wednesday, November 26, 2008 - 02:41 pm:

lol!

By Insaneusmcwife on Wednesday, November 26, 2008 - 05:22 pm:

ROFL! That sounds like something I would do.

By Vicki on Wednesday, November 26, 2008 - 06:09 pm:

Oh my, THAT is too funny!