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 here and your frozen turkey is still not fully thawed. Don’t panic! With some simple adjustments, you can absolutely cook a partially frozen turkey and have it turn out delicious.
Cooking a partially frozen turkey just requires a bit more time, care, and monitoring. Follow these tips and techniques for serving up a tender, juicy and safe holiday bird, even when it’s not completely thawed.
How to Cook a Partially Frozen Turkey
Cooking a partially frozen turkey is safe, it just needs some modifications from a fully thawed bird. Here are the key steps
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Allow lots of extra cooking time. A partially frozen turkey will take significantly longer to cook through than a thawed one. Plan for about 25% extra cooking time.
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Skip stuffing it, Never stuff a partially frozen turkey! The stuffing won’t reach a safe internal temperature in time, Cook it separately
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Use a meat thermometer This is vital to ensure the turkey reaches 165°F throughout Check in multiple places,
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Tent it at first. Loosely tenting with foil prevents over-browning while the inside still thaws. Remove later for crispy skin.
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Let it rest before carving. Never slice into a partially cooked turkey right away. Letting it rest allows juices to redistribute.
Handy Time and Temperature Tips
For exact times and oven temps, follow these benchmarks when cooking a partially frozen turkey:
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Allow 24 hours fridge thawing per 4-5 pounds of turkey weight.
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Use an oven temp of 325°F for even heating.
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Expect 25% longer cooking than a thawed turkey.
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Cook to an internal temp of 165°F in the thickest thigh area.
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Let sit 20-30 minutes before carving for juicy meat.
Your Cook Time Options
You have a couple options when dealing with a partly frozen bird:
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Cook it fully from the partial frozen state. This takes the most time but is safe.
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Thaw it just until pliable, then cook immediately. Thawing in the fridge is safest.
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Submerge in cold water to quickly thaw, changing the water every 30 minutes. Cook right after thawing.
No matter which method you use, always use a meat thermometer to verify doneness for food safety.
Handy Substitution Tips
If time is truly pressed, here are some alternate turkey options that require little to no thawing:
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Cook a boneless turkey breast instead of a whole bird.
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Use deli turkey meat heated in broth with vegetables.
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Make turkey tenderloins which thaw and cook faster.
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Bake turkey parts like breast, thighs, or drumsticks.
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Shred turkey for chili, soup, casseroles, sandwiches.
Turkey Safety First
When working with frozen poultry, food safety is priority number one. Follow these guidelines:
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Never leave at room temperature longer than 2 hours.
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Cook only from fully or partially frozen state. No re-freezing thawed meat.
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Check internal temp in multiple areas with a food thermometer.
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Discard any turkey with an off smell or that sat above 40°F for over 2 hours.
Bring on the Partially Frozen Bird!
While cooking a partially or fully frozen turkey requires extra care, the results can still be delicious with proper technique. Have no fear – with extended cook times, temperature monitoring, and a few backup plans, you can still impress your guests and save the holiday feast, even with a frozen bird!
What are your best tips for handling and cooking a turkey that’s still icy? Share your favorite strategies and recipes for perfectly preparing a partially frozen turkey.
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.