Ok I have a major problem here this is gonna sound stupid but my turkey is half frozen and I need to know how?

Question

to cook it and baste it yes its the 1st turkey I've cooked in 16 years and I don't know what to do. Thank you in advance!

Answer 1

First, thaw the turkey, either in cool water or in the fridge depending on how frozen it is. I made last year's turkey in one of those over-sized oven bags. It came out wonderful!!! All the directions come with the oven bags and it's really easy. You don't have to baste nearly as much because it holds a lot of the moisture in, and you can add any kind of seasoning or rub, stuffing, etc. that you want. Try going to http://www.allrecipes.com for some seasoning tips.

Answer 2

half frozen?
Well people are going to screeeeeem. Leave it out to thaw the remainder of the way and it will be fine when you cook it because when you cook it that will kill anything.
for cooking I never stuff it because that is what takes hours and hours longer and that is also where you get other health problems.
Wash it inside and out...take out the giblets!!
salt pepper and garlic inside and out
place in a roaster uncovered at 325-350....yes uncovered half an hour
as that cooks melt one stick of butter in a sauce pan, add 3tbl flour and stur well and then 2 cups of water just make sure the liquid does not thicken
after half an hour in the oven take out turkey and pour that juice over it, inside and out....cover it tightly with a tent of foil and replace in the oven.
It does not matter if this turkey is 5 pounds or 50 pounds...this recipe cooks fast. ever so often give it a little basting but make sure it is sealed tightly again.
I have been cooking my turkey for 30 years this way and my family has always cooked it this way...no getting up at 5am to start it. Dinner at 6? start it about 2pm. Just keep an eye on it because it is tender and may fall apart it you allow it to cook too long.
Remove turkey and allow it to sit for half an hour as you finish with the juices for the gravey in the pan.
This is a fool proof way to do it. Something to add to it is place sliced onions under the skin of the turkey along with some sage and garlic and even toss some onions into the turkey but cook it the way I told you

Answer 3

Is it still wrapped? If so, I would suggest soaking it in hot water to try to thaw it all the way before you cook it.

If not, start it on low - 275 until it is thawed, then turn up the heat and cook it the required time.

Do you own a turkey baster? If not, go buy one. Baste it every 30 minutes during the cooking process. Be sure you cover it while cooking, so that the moisture stays in. Uncover it about 20 minutes before it is done to brown the skin.

Answer 4

put the turkey in a sink of cold water. flip it a couple times. i let mine stay there for 2 or 3 hours. just make sure the water stays cold. you should have no problem thawing it that way. mine wasnt' thawing too good in the refrigerator. i just basted mine with the juices of the turkey as it cooked but don't open the oven too often so the turkey can cook well enough.

Answer 5

Put it in a sink or tub full of cool water. Change the water every half hour. That's the safest and fastest way.

As for basting, put a cup or two of broth or stock under the rack in the roasting pan. As the butter and seasoning drip into it, grab a turkey baster or brush and use the liquid in the bottom of the pan.

Answer 6

If your microwave is big enough, thaw the turkey in it - it works very well. If not - I know the conventional wisdom is to thaw it in the fridge, but I have seen my mother, aunt, and grandmother thaw turkeys on the kitchen counter more times than I can count for Thanksgiving and Christmas, and nobody in our family EVER got sick. As long as the bird is fully cooked (at least 170F on the meat thermometer in the thickest part of the bird like the thigh), I don't know of any reason that it wouldn't be safe to eat.

Answer 7

Submerge it in cold water for a few hours to finish thawing it. Change the water every 30 minutes or so to keep it cold. When your turkey is thawed, empty anything inside the body and neck. Rinse the bird, rub with oil or butter for a crisp but not dry skin. Season with salt, pepper, rosemary and thyme (or a store bought poultry seasoning) and roast it (20 to 25 minutes per pound unstuffed, 30 to 35 minutes per pound if stuffed.

Answer 8

Greetings!

Fill the sink with cold water. and let it sit there for about 2 hours.

Wash it off, and put it in the oven at 350 for 20 min per pound. Though if you buy a baking bag, you will not need to baste it and it will cook in half the time.

Good Luck

Answer 9

I'm scared to ask what HALF frozen means, but if it's a safe turkey... it defrosts at 5hours per pound in the fridge. if it's too big/too long, then put it in a clean sink of cool water and replace water every hour to thaw.
325*, 1hr per 4lbs. of bird. 1/2 to one hour more if stuffed. It's a big, big roast 'chicken'! take out the gizzards and from it's bottom, (rinse/pat dry), put in a lidded roasting pan or turkey roasting bag. When done, let it sit on the counter for 20 mins (to reabsorb the juices) and you are done/ready to eat.

Answer 10

Too many differing answers can be confusing. Here's some help...

Butterball Turkey Talk Line: 800-BUTTERBALL
http://www.butterball.com

Reynolds Turkey Tips Hotline: [phone]
USDA Meat and Poultry Hotline: [phone]
Q&A: http://www.landolakes.com (800-782-9606)