On Thanksgiving, sometimes mistakes happen that make your turkey day a turkey don’t. What can you do if the turkey doesn’t cook in time? These ideas will help you get through the day.
If you don’t have time to cook a whole turkey, you can cook turkey parts instead. They’ll be done much faster. You can make sure they all stay moist by roasting turkey breasts, thighs, or wings instead of the whole bird. Set your oven to at least 325°F (163°C). Put your food thermometer in the thickest part of each piece, making sure not to touch the bone. When it reaches a safe internal temperature of 165°F (74°C), it’s done.
“Spatchcock” your turkey. With kitchen shears, cut out the turkey’s backbone. Then, turn the turkey over and press hard on the breast bones to make it lay flat. Roast it in the oven at 450°F (232°C); for a 12-pound turkey, cook for about 70 minutes. You can also grill a spatchcocked turkey. To make sure it’s done, use a food thermometer to check three spots: 1) the inside of the thigh; 2) the inside of the wing; and 3) the busiest part of the breast.
Cook two smaller turkeys. Make sure your oven has enough room for both of them so that the heat can reach them all and cook them evenly. Check that the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing all reach 165°F (74°C). Use the timing for the smaller turkey as a guide.
If your turkey is still frozen solid: Try a safe quick-thawing method. Cold water: Put the bird in cold water while it is in its airtight packaging or a bag that won’t leak. Change the water every 30 minutes. Microwave: Use your manufacturer guidelines to thaw for about 6 minutes per pound. Make sure your turkey can fit in the microwave. After using these methods, your turkey must be cooked immediately. Before you touch raw turkey, wash your hands with soap and water and clean the microwave, sink, and other surfaces.
Cook it from the frozen state (NOTE: don’t use an oven bag). A frozen turkey will take at least 50% longer to cook than a thawed turkey. After 20 to 30 minutes in the oven, you can use tongs to open the giblets package. It may be hard to get the giblets out. It’s ready to eat when the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing all reach 165°F (74°C).
If cooking a turkey is intimidating: Try a smaller poultry product like chicken, duck, or Cornish game hens. It may be easier to handle these birds and take less time for them to reach a safe temperature inside, even if they are whole. You can cook poultry parts for even more time savings. A food thermometer must be used to make sure that all poultry products are cooked to a safe internal temperature of 165°F (74°C).
You can get a rotisserie chicken or even a full Thanksgiving meal with turkey at your local grocery store. When you purchase cooked food, do not leave it out for more than 2 hours. Have your oven, chafing dishes, or warming trays ready to keep your food above 140°F (60°C). If you pick up your meal early, store it in the refrigerator. Break down the poultry and pack it into smaller containers in the fridge. You can heat it up in the oven or microwave and add water, broth, or gravy to keep the meat juicy.
This Thanksgiving, if you need help with anything, the USDA Meat and Poultry Hotline is here for you! You can call 1-888-MPHotline (1-888-674-6854) to talk to a food safety expert or chat live at ask usda. gov from 10 a. m. to 6 p. m. Eastern Time, Monday through Friday. If you need help on Thanksgiving Day, the Meat and Poultry Hotline is available from 8 a. m. to 2 p. m. Eastern Time.
You can also visit FoodSafety. gov to learn more about how to safely select, thaw and prepare a turkey. For more Thanksgiving food safety tips, follow us on Twitter @foodsafety. gov or on Facebook at Facebook. com/FoodSafety. gov.
The holidays are fast approaching and your frozen turkey is still not fully thawed! You pull it out of the freezer only to find it’s still quite icy. Now what? Can you actually cook a partially frozen turkey and have it turn out moist and delicious?
The good news is that with proper preparation and monitoring, you can absolutely cook a partially frozen turkey successfully. While it’s always best practice to thaw your bird completely before roasting, sometimes life gets busy and your turkey doesn’t defrost in time. Don’t panic! With some simple adjustments, you can serve up a perfectly cooked, juicy turkey even if it’s not 100% thawed.
How to Cook a Partially Frozen Turkey Safely
Cooking a partially frozen turkey requires a bit more time, care, and attention compared to a fully thawed one Here are some tips for safely roasting a partially frozen bird
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Allow significantly more cooking time. A partially frozen turkey can take roughly 25% longer to cook thoroughly than a thawed one.
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Never stuff a partially frozen turkey! The stuffing won’t reach a safe internal temperature in time. Cook stuffing separately.
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Monitor the temperature with a meat thermometer. Cook until it reaches 165°F in the thickest part of the thigh.
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Tent the turkey loosely with foil at first to prevent the skin from over-browning before the inside thaws. Remove foil later for crispy skin.
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Let the cooked turkey rest at least 20 minutes before carving so juices redistribute. Don’t slice it right away!
Handy Time and Temperature Guidelines
Here are some useful time and temperature benchmarks when working with a partially frozen turkey:
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Allow about 24 hours of fridge thawing time per 4-5 lbs of turkey weight.
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With a 325°F oven, expect around 25% extra roasting time for a partially frozen bird.
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Cook to an internal temperature of 165°F, measured in the thickest part of the thigh.
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After cooking, let the turkey rest about 30 minutes before carving to allow juices to settle.
Tips for a Picture-Perfect Partially Frozen Turkey
Follow these handy tips for the best results when roasting a partially frozen turkey:
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Thaw the turkey as much as possible before roasting, even if it can’t thaw fully.
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Pat the turkey dry before seasoning and roasting to maximize crispy skin.
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Brine the turkey first for extra moisture and flavor since basting is difficult.
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Use a roasting rack to elevate the turkey for even cooking.
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Make gravy with the flavorful pan drippings after roasting.
What to Do If Your Turkey is Still Quite Frozen
If you simply don’t have time to safely thaw your frozen bird, here are some handy substitutions:
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Cook just a boneless turkey breast instead of a whole turkey.
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Purchase cooked, sliced turkey breast meat and reheat it.
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Make a smaller turkey tenderloin with stuffing.
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Opt for rotisserie turkey from the deli for an instant holiday meal.
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Cook shredded turkey in soups, chilis, and casseroles.
Food Safety Tips for Frozen Poultry
When handling and cooking frozen turkeys, keep these safety guidelines in mind:
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Only thaw in the refrigerator, in cold water, or in the microwave. Never thaw at room temp.
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Cook from fully or partially frozen state only. Partial thawing breeds bacteria.
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Cook thawed turkey within 1-2 days. Cook brined turkey within 8-12 hours.
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Check for an off smell or signs of spoilage. When in doubt, throw it out!
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Wash hands, utensils, sink, and anything else touching raw turkey to avoid cross-contamination.
Conquer Holiday Cooking with a Partially Frozen Bird
Although it requires some extra care, cooking a partially frozen turkey can still result in a successful, delicious holiday centerpiece. With proper thawing, longer cook times, temperature monitoring, and safety practices, you can serve up perfect turkey despite the frozen fowl. Just remember—a meat thermometer is your best friend for doneness, and food safety comes first. Let your guests enjoy your tasty turkey feast without worry. Happy holidays!
Can I cook my turkey if it’s still partially frozen?
FAQ
Can I cook my turkey if it’s still partially frozen?
What do you do if your turkey is not fully defrosted?
Can you cook a partially frozen turkey?
The bottom line when it comes to cooking a partially frozen turkey is that while it can be done safely, you will need to ensure that you are adding extra cooking time and ensuring the turkey is at the right temp before you remove it from the oven/smoker.
How long does a frozen turkey take to cook?
Give it more time to cook. A partially frozen turkey will take significantly longer to cook than a fully thawed one Plan for about 25% extra cooking time For example, if your recipe calls for a 15 lb turkey to cook for 3 hours, a partially frozen one may need up to 3 3⁄4 hours. Thaw thoroughly before stuffing.
How long does a partially frozen turkey take to thaw?
Here are some handy benchmarks when cooking a partially frozen turkey: Allow 24 hours thawing time in the fridge for every 4-5 pounds of turkey. A 20 lb bird needs 4-5 days to fully thaw. With a 325°F oven temperature, expect around 50% extra cooking time for a completely frozen turkey.
Can you smoke a frozen turkey?
Many people choose to use a rub and this can still be effective on your bird that is mostly frozen. Smoking your turkey at this temperature when it is partially frozen will ensure that it cooks thoroughly but does not dry out. This will allow the turkey to cook low and slow and keeps it out of dangerous temperatures.
Can You defrost a partially frozen turkey?
Remember that a partially frozen turkey takes longer to cook, sometimes it can be worth it to leave the turkey in the fridge for those two extra hours to try and bring it to a safe defrosted temperature. Of course we understand that this isn’t always possible, so let’s look at a faster way to defrost a partially frozen turkey.
Can You brine a frozen turkey before cooking?
Rushing the cooking process by increasing the temperature can result in an unevenly cooked turkey. Pro tip: While it’s true you can’t brine a turkey that’s frozen solid, you can brine a partially thawed turkey before cooking. Put ice cubes in the turkey to avoid the danger zone temperature.