| C M |
This will sound lazy and even silly, but my friend said she has great
success with cooking her turkey like this: Take it from the freezer,
pull off wrapper, put in oven 350 degrees, and cook it an hour or so
more than if it was thawed. I told two people I know at the senior
center I planned on doing it, and they said I would get salmonella, the
paper packed giblets would be awful and said I should definitely not do
it!!! What do you think, please. CM
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| Goomba38 |
C M wrote:
> This will sound lazy and even silly, but my friend said she has great
> success with cooking her turkey like this: Take it from the freezer,
> pull off wrapper, put in oven 350 degrees, and cook it an hour or so
> more than if it was thawed. I told two people I know at the senior
> center I planned on doing it, and they said I would get salmonella, the
> paper packed giblets would be awful and said I should definitely not do
> it!!! What do you think, please. CM
>
That someone was pulling your leg. And it wasn't
the two people you later asked.
Goomba
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| zxcvbob |
C M wrote:
> This will sound lazy and even silly, but my friend said she has great
> success with cooking her turkey like this: Take it from the freezer,
> pull off wrapper, put in oven 350 degrees, and cook it an hour or so
> more than if it was thawed. I told two people I know at the senior
> center I planned on doing it, and they said I would get salmonella, the
> paper packed giblets would be awful and said I should definitely not do
> it!!! What do you think, please. CM
>
I've cooked them like that. It works great, and actually it greatly
*reduces* the chance of food poisoning.
regards,
bob
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| Goomba38 |
zxcvbob wrote:
> C M wrote:
>
>> This will sound lazy and even silly, but my friend said she has great
>> success with cooking her turkey like this: Take it from the freezer,
>> pull off wrapper, put in oven 350 degrees, and cook it an hour or so
>> more than if it was thawed. I told two people I know at the senior
>> center I planned on doing it, and they said I would get salmonella, the
>> paper packed giblets would be awful and said I should definitely not do
>> it!!! What do you think, please. CM
>>
>
>
> I've cooked them like that. It works great, and actually it greatly
> *reduces* the chance of food poisoning.
>
> regards,
> bob
How does not washing out the bird and starting it
frozen reduce food poisoning? Not to mention that
by the time the center is thawed and heated to the
apropriate temp, the outside has gotta be way dry
and overdone?
Goomba
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| zxcvbob |
Goomba38 wrote:
> zxcvbob wrote:
>
>> C M wrote:
>>
>>> This will sound lazy and even silly, but my friend said she has great
>>> success with cooking her turkey like this: Take it from the freezer,
>>> pull off wrapper, put in oven 350 degrees, and cook it an hour or so
>>> more than if it was thawed. I told two people I know at the senior
>>> center I planned on doing it, and they said I would get salmonella, the
>>> paper packed giblets would be awful and said I should definitely not do
>>> it!!! What do you think, please. CM
>>>
>>
>>
>> I've cooked them like that. It works great, and actually it greatly
>> *reduces* the chance of food poisoning.
>>
>> regards,
>> bob
>
>
> How does not washing out the bird and starting it frozen reduce food
> poisoning? Not to mention that by the time the center is thawed and
> heated to the apropriate temp, the outside has gotta be way dry and
> overdone?
> Goomba
>
Because you don't contaminate your kitchen with turkey juice, and
because the bacteria don't get a chance to multiply while the bird
thaws. (Eliminating the risk of cross-contamination is the big one)
I've only cooked them this way in an electric roaster, and turkeys never
turn out dry in an electric roaster.
Bob
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| C M |
Wish you two would solve this controversy!!! I have heard that it much
better to cook steaks frozen. Well, Bob believes it is alright, I'll go
with his judgment. The lady told me she has done it for years.
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| zxcvbob |
C M wrote:
> Wish you two would solve this controversy!!! I have heard that it much
> better to cook steaks frozen. Well, Bob believes it is alright, I'll go
> with his judgment. The lady told me she has done it for years.
>
I wouldn't extrapolate this to steaks if I were you, although it might
be OK if you like them rare.
From a USDA web site (I've seen better descriptions elsewhere, but
can't find them right now):
<http://www.fsis.usda.gov/oa/pubs/altroute.htm>
COOKING AN UNSTUFFED TURKEY FROM THE FROZEN STATE
It is safe to cook a turkey from the frozen state; however, it will take
longer than a fresh or thawed bird. To determine an approximate cooking
time, consult a timetable for oven-roasting a whole turkey. Use the
timing for the size turkey you have; then add 50 percent of that time to
the original time.
This timing is approximate, so check the turkey for doneness often
toward the end of the estimated cooking time. Insert a food thermometer
in the inner thigh meat when it has defrosted enough to easily insert
one. Cook to an internal temperature of 180°F; then check for doneness
in several places.
Giblets packages and the turkey neck may be found inside the turkey
cavity and/or tucked under the flap of skin at the front of the
breastbone. When the turkey has sufficiently defrosted, the packages can
be removed carefully with tongs and/or forks during cooking.
Bob
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| C M |
Thanks, Bob, for the USDA website. I will use it for other things, too.
Carol
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| zxcvbob |
C M wrote:
> Thanks, Bob, for the USDA website. I will use it for other things, too.
> Carol
>
There is a problem with that web site. It says to cook the turkey to
180 degrees internal temperature, and that's too high. (they keep
creeping up the temperature recommendations) If you roast the turkey to
180 degrees internal temperature, it will be dry unless you cooked it in
a covered roaster. You should cook it until the thigh measures 170
degrees in the thickest part.
Bob
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| Bob (this one) |
C M wrote:
> This will sound lazy and even silly, but my friend said she has great
> success with cooking her turkey like this: Take it from the freezer,
> pull off wrapper, put in oven 350 degrees, and cook it an hour or so
> more than if it was thawed. I told two people I know at the senior
> center I planned on doing it, and they said I would get salmonella, the=
> paper packed giblets would be awful and said I should definitely not do=
> it!!! What do you think, please. CM
They're wrong. It's a good way to cook a bird. Take giblets out when=20
they're thawed. Salmonella will be dead by the time the meat reaches=20
140=B0F. Use a thermometer and pull it when the thigh registers 160=B0F=20
and let it rest for about 20 minutes before carving.
Pastorio
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| Bob (this one) |
Goomba38 wrote:
> zxcvbob wrote:
>=20
>> C M wrote:
>>
>>> This will sound lazy and even silly, but my friend said she has great=
>>> success with cooking her turkey like this: Take it from the freezer,=
>>> pull off wrapper, put in oven 350 degrees, and cook it an hour or so
>>> more than if it was thawed. I told two people I know at the senior
>>> center I planned on doing it, and they said I would get salmonella, t=
he
>>> paper packed giblets would be awful and said I should definitely not =
do
>>> it!!! What do you think, please. CM
>>>
>> I've cooked them like that. It works great, and actually it greatly=20
>> *reduces* the chance of food poisoning.
>>
>> regards,
>> bob
>=20
> How does not washing out the bird and starting it frozen reduce food=20
> poisoning? Not to mention that by the time the center is thawed and=20
> heated to the apropriate temp, the outside has gotta be way dry and=20
> overdone?
You're guessing and I've done it.
FDA says don't wash birds. Not necessary for the bacteria likely to be=20
on them and only serves to spread contamination in your sinks and=20
surrounding areas.
Bacteria are essentially close to suspended animation when frozen and=20
are a surface phenomenon. As such, they're killed pretty quickly as=20
the surface temperature gets above 140=B0F.
Conduction insures that the meat won't dry before it's cooked. With an=20
open cavity, the meat is heated from both sides.
Pastorio
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| Larry Swain |
Bob (this one) wrote:
> C M wrote:
>
>> This will sound lazy and even silly, but my friend said she has great
>> success with cooking her turkey like this: Take it from the freezer,
>> pull off wrapper, put in oven 350 degrees, and cook it an hour or so
>> more than if it was thawed. I told two people I know at the senior
>> center I planned on doing it, and they said I would get salmonella, the
>> paper packed giblets would be awful and said I should definitely not do
>> it!!! What do you think, please. CM
>
>
> They're wrong. It's a good way to cook a bird. Take giblets out when
> they're thawed. Salmonella will be dead by the time the meat reaches
> 140°F. Use a thermometer and pull it when the thigh registers 160°F and
> let it rest for about 20 minutes before carving.
>
> Pastorio
>
100% agree; but I have to say that I find trying to stuff a frozen bird
not the best experience of my life. So I've thawed it for an hour or so
in the oven then stuffed it, and that worked ok.
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| sf |
On Sat, 11 Dec 2004 22:16:16 -0600, zxcvbob
<zxcvbob@charter.net> wrote:
> I wouldn't extrapolate this to steaks if I were you, although it might
> be OK if you like them rare.
I happen to like my steaks charred on the outside and rare
inside. I think it's the only way to cook a previously
frozen steak... because they lose too much moisture content
when they thaw.
sf
Practice safe eating - always use condiments
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| Goomba38 |
C M wrote:
> Took so long to respond since I clicked this group from the webtv list
> and didn't know which group it was. Have the turkey in oven now, 3
> hours and it hasn't reached 170 degrees yet. Will watch it as it is
> close. I probably should have mentioned it is a turkey breast with
> giblets inside it says, and didn't have the weight on it (came from Food
> Bank). So, I appreciate your advice on temp. It is nice and crispy and
> browned right now, so won't be long. Thanks again. Carol
Sorry, I can't help you with that turkey question
but PLEASE turn that silly webtv cartoon crap off.
It isn't welcome on a TEXT only newsgroup.
Thanks.
Goomba
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| sf |
On Sun, 12 Dec 2004 19:28:33 -0500, Goomba38
<goomba38@comcast.net> wrote:
> C M wrote:
> > Took so long to respond since I clicked this group from the webtv list
> > and didn't know which group it was. Have the turkey in oven now, 3
> > hours and it hasn't reached 170 degrees yet. Will watch it as it is
> > close. I probably should have mentioned it is a turkey breast with
> > giblets inside it says, and didn't have the weight on it (came from Food
> > Bank). So, I appreciate your advice on temp. It is nice and crispy and
> > browned right now, so won't be long. Thanks again. Carol
>
> Sorry, I can't help you with that turkey question
> but PLEASE turn that silly webtv cartoon crap off.
> It isn't welcome on a TEXT only newsgroup.
> Thanks.
Scared the beejeebers outta me! I had no warning like a
binary would have.
sf
Practice safe eating - always use condiments
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| Bob (this one) |
Larry Swain wrote:
>=20
>=20
> Bob (this one) wrote:
>=20
>> C M wrote:
>>
>>> This will sound lazy and even silly, but my friend said she has great=
>>> success with cooking her turkey like this: Take it from the freezer,=
>>> pull off wrapper, put in oven 350 degrees, and cook it an hour or so
>>> more than if it was thawed. I told two people I know at the senior
>>> center I planned on doing it, and they said I would get salmonella, t=
he
>>> paper packed giblets would be awful and said I should definitely not =
do
>>> it!!! What do you think, please. CM
>>
>>
>>
>> They're wrong. It's a good way to cook a bird. Take giblets out when=20
>> they're thawed. Salmonella will be dead by the time the meat reaches=20
>> 140=B0F. Use a thermometer and pull it when the thigh registers 160=B0=
F=20
>> and let it rest for about 20 minutes before carving.
>>
>> Pastorio
>>
>=20
> 100% agree; but I have to say that I find trying to stuff a frozen bird=
=20
> not the best experience of my life. So I've thawed it for an hour or s=
o=20
> in the oven then stuffed it, and that worked ok.
Difference of opinion here... I never stuff birds. By the time the=20
stuffing gets to a safe temperature (165=B0F) the outside is overcooked. =
Matter of taste.
Pastorio
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| Katra |
In article <10rqe93od3epu1d@corp.supernews.com>,
"Bob (this one)" <Bob@nospam.com> wrote:
> Larry Swain wrote:
>
> >
> >
> > Bob (this one) wrote:
> >
> >> C M wrote:
> >>
> >>> This will sound lazy and even silly, but my friend said she has great
> >>> success with cooking her turkey like this: Take it from the freezer,
> >>> pull off wrapper, put in oven 350 degrees, and cook it an hour or so
> >>> more than if it was thawed. I told two people I know at the senior
> >>> center I planned on doing it, and they said I would get salmonella, the
> >>> paper packed giblets would be awful and said I should definitely not do
> >>> it!!! What do you think, please. CM
> >>
> >>
> >>
> >> They're wrong. It's a good way to cook a bird. Take giblets out when
> >> they're thawed. Salmonella will be dead by the time the meat reaches
> >> 140°F. Use a thermometer and pull it when the thigh registers 160°F
> >> and let it rest for about 20 minutes before carving.
> >>
> >> Pastorio
> >>
> >
> > 100% agree; but I have to say that I find trying to stuff a frozen bird
> > not the best experience of my life. So I've thawed it for an hour or so
> > in the oven then stuffed it, and that worked ok.
>
> Difference of opinion here... I never stuff birds. By the time the
> stuffing gets to a safe temperature (165°F) the outside is overcooked.
> Matter of taste.
>
> Pastorio
>
Ditto here...
I cook my "stuffing" on the stove top and serve it separately.
If you brown any meat you put into it first, (I use a mix of pork
sausage and ground turkey) it will sort of give it that "roasted" flavor
that you want.
I just HATE overcooked birds!!!
--
K.
Sprout the Mung Bean to reply...
>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.d...=0&userid=katra
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| Larry Swain |
Katra wrote:
> In article <10rqe93od3epu1d@corp.supernews.com>,
> "Bob (this one)" <Bob@nospam.com> wrote:
>
>
>>Larry Swain wrote:
>>
>>
>>>
>>>Bob (this one) wrote:
>>>
>>>
>>>>C M wrote:
>>>>
>>>>
>>>>>This will sound lazy and even silly, but my friend said she has great
>>>>>success with cooking her turkey like this: Take it from the freezer,
>>>>>pull off wrapper, put in oven 350 degrees, and cook it an hour or so
>>>>>more than if it was thawed. I told two people I know at the senior
>>>>>center I planned on doing it, and they said I would get salmonella, the
>>>>>paper packed giblets would be awful and said I should definitely not do
>>>>>it!!! What do you think, please. CM
>>>>
>>>>
>>>>
>>>>They're wrong. It's a good way to cook a bird. Take giblets out when
>>>>they're thawed. Salmonella will be dead by the time the meat reaches
>>>>140°F. Use a thermometer and pull it when the thigh registers 160°F
>>>>and let it rest for about 20 minutes before carving.
>>>>
>>>>Pastorio
>>>>
>>>
>>>100% agree; but I have to say that I find trying to stuff a frozen bird
>>>not the best experience of my life. So I've thawed it for an hour or so
>>>in the oven then stuffed it, and that worked ok.
>>
>>Difference of opinion here... I never stuff birds. By the time the
>>stuffing gets to a safe temperature (165°F) the outside is overcooked.
>>Matter of taste.
>>
>>Pastorio
>>
>
>
> Ditto here...
> I cook my "stuffing" on the stove top and serve it separately.
>
> If you brown any meat you put into it first, (I use a mix of pork
> sausage and ground turkey) it will sort of give it that "roasted" flavor
> that you want.
>
> I just HATE overcooked birds!!!
>
I've never had a problem...my biggest problem with a turkey is getting
the legs cooked to the right temp without letting the breast dry out,
but I rotate frequently and baste, that seems to get everything to the
temp needed, including stuffing, and usually only the very front of the
breast gets dry, but not too badly.
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| zxcvbob |
Larry Swain wrote:
>
>
> Katra wrote:
>
>> In article <10rqe93od3epu1d@corp.supernews.com>,
>> "Bob (this one)" <Bob@nospam.com> wrote:
>>
>>
>>> Larry Swain wrote:
>>>
>>>
>>>>
>>>> Bob (this one) wrote:
>>>>
>>>>
>>>>> C M wrote:
>>>>>
>>>>>
>>>>>> This will sound lazy and even silly, but my friend said she has great
>>>>>> success with cooking her turkey like this: Take it from the freezer,
>>>>>> pull off wrapper, put in oven 350 degrees, and cook it an hour or so
>>>>>> more than if it was thawed. I told two people I know at the senior
>>>>>> center I planned on doing it, and they said I would get
>>>>>> salmonella, the
>>>>>> paper packed giblets would be awful and said I should definitely
>>>>>> not do
>>>>>> it!!! What do you think, please. CM
>>>>>
>>>>>
>>>>>
>>>>>
>>>>> They're wrong. It's a good way to cook a bird. Take giblets out
>>>>> when they're thawed. Salmonella will be dead by the time the meat
>>>>> reaches 140°F. Use a thermometer and pull it when the thigh
>>>>> registers 160°F and let it rest for about 20 minutes before carving.
>>>>>
>>>>> Pastorio
>>>>>
>>>>
>>>> 100% agree; but I have to say that I find trying to stuff a frozen
>>>> bird not the best experience of my life. So I've thawed it for an
>>>> hour or so in the oven then stuffed it, and that worked ok.
>>>
>>>
>>> Difference of opinion here... I never stuff birds. By the time the
>>> stuffing gets to a safe temperature (165°F) the outside is
>>> overcooked. Matter of taste.
>>>
>>> Pastorio
>>>
>>
>>
>> Ditto here...
>> I cook my "stuffing" on the stove top and serve it separately.
>>
>> If you brown any meat you put into it first, (I use a mix of pork
>> sausage and ground turkey) it will sort of give it that "roasted"
>> flavor that you want.
>>
>> I just HATE overcooked birds!!!
>>
>
> I've never had a problem...my biggest problem with a turkey is getting
> the legs cooked to the right temp without letting the breast dry out,
> but I rotate frequently and baste, that seems to get everything to the
> temp needed, including stuffing, and usually only the very front of the
> breast gets dry, but not too badly.
>
If you roast the turkey in a covered roaster, the breast will not be dry
even if you overcook it. I accidently roasted mine to 185 degrees this
year because it cooked faster than I expected. I was afraid it would be
dry and tasteless, but it was still juicy and delicious.
Bob
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