Freezer to Oven Turkey?

Little Malice said:

While at the store yesterday, I glanced at a Jenny-O turkey that
claimed to go from freezer to oven with no defrosting. I assume all
the giblets are out. Anyone tried these kinds of birds?

I started cooking freezer to oven without defrosting a couple of years
ago. I've never used any "special" turkeys.

You can take the giblets and neck out after it's cooked about 90 minutes
to 2 hours.

Bob

One time on Usenet said:

Little Malice wrote:

Quoted message said:

Quoted message said:

While at the store yesterday, I glanced at a Jenny-O turkey that
claimed to go from freezer to oven with no defrosting. I assume all
the giblets are out. Anyone tried these kinds of birds?

Quoted message said:

I started cooking freezer to oven without defrosting a couple of years
ago. I've never used any "special" turkeys.

You can take the giblets and neck out after it's cooked about 90 minutes
to 2 hours.

And I assume that since you're still doing it, it must be good?

--
Jani in WA

Little Malice said:

One time on Usenet said:

Little Malice wrote:

Quoted message said:

Quoted message said:

While at the store yesterday, I glanced at a Jenny-O turkey that
claimed to go from freezer to oven with no defrosting. I assume all
the giblets are out. Anyone tried these kinds of birds?

Quoted message said:

I started cooking freezer to oven without defrosting a couple of years
ago. I've never used any "special" turkeys.

You can take the giblets and neck out after it's cooked about 90 minutes
to 2 hours.

And I assume that since you're still doing it, it must be good?

Yes.

I use an electric roaster. The last one I started out in the oven to
thaw so it could brown on top. I extracted the giblets before
transfered it to the roaster. Using a covered roaster ensures that the
bird will be moist even if you overcook it.

Bob

One time on Usenet said:

Little Malice said:

One time on Usenet said:

Little Malice wrote:

Quoted message said:

> While at the store yesterday, I glanced at a Jenny-O turkey that
> claimed to go from freezer to oven with no defrosting. I assume all
> the giblets are out. Anyone tried these kinds of birds?

Quoted message said:

I started cooking freezer to oven without defrosting a couple of years
ago. I've never used any "special" turkeys.

You can take the giblets and neck out after it's cooked about 90 minutes
to 2 hours.

And I assume that since you're still doing it, it must be good?

Yes.

I use an electric roaster. The last one I started out in the oven to
thaw so it could brown on top. I extracted the giblets before
transfered it to the roaster. Using a covered roaster ensures that the
bird will be moist even if you overcook it.

I have an electric roaster too. Thanks for the info, Bob...

--
Jani in WA

On Sat, 01 Dec 2007 17:29:22 GMT, [email hidden] (Little

Malice) said:

While at the store yesterday, I glanced at a Jenny-O turkey that
claimed to go from freezer to oven with no defrosting. I assume all
the giblets are out. Anyone tried these kinds of birds?

No, but I've seen the commercial.

--
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One time on Usenet said:

On Sat, 01 Dec 2007 17:29:22 GMT, [email hidden] (Little

Malice) said:

While at the store yesterday, I glanced at a Jenny-O turkey that
claimed to go from freezer to oven with no defrosting. I assume all
the giblets are out. Anyone tried these kinds of birds?

No, but I've seen the commercial.

LOL! That's great, the family loved it... :-)

--
Jani in WA

zxcvbob said:

I use an electric roaster. The last one I started out in the oven to
thaw so it could brown on top. I extracted the giblets before
transfered it to the roaster. Using a covered roaster ensures that the
bird will be moist even if you overcook it.

Bob

I've wondered about this, too... How big a bird can you put in one of
the electric roasters? Do you use a rack, to get the bird up off the
drippings? Still get good pan scrapings for gravy?

How long in the oven, at what temp? And how long in the roaster?
I assume it takes a bit more than in the oven, but freeing up the main
oven, and trapping the steam are great advantages!

Dave

Dave Bell said:

zxcvbob said:

I use an electric roaster. The last one I started out in the oven to
thaw so it could brown on top. I extracted the giblets before
transfered it to the roaster. Using a covered roaster ensures that
the bird will be moist even if you overcook it.

Bob

I've wondered about this, too... How big a bird can you put in one of
the electric roasters? Do you use a rack, to get the bird up off the
drippings? Still get good pan scrapings for gravy?

How long in the oven, at what temp? And how long in the roaster?
I assume it takes a bit more than in the oven, but freeing up the main
oven, and trapping the steam are great advantages!

Dave

An 18-qt roaster will hold about a 21 or 22 pound turkey. They cook a
little faster than in an oven, but if the bird gets done too fast just
turn the roaster down to 175° to hold it until everything else is ready.
You don't have to use the oven at all, but the turkey breast will not
brown in the roaster (the rest of the bird will brown.) I put it in the
oven at 375 this year and that seemed to work pretty good. It was high
enough to get the skin on the breast brown.

I've browned one with a heat gun before -- looks like a hair dryer but
blows 900° hot air. I use the rack, but the rack in my roaster is not
really tall enough so it ends up sitting in the drippings a little. The
rack really helps lift it out.

Starting the bird from frozen adds about 2 hours. Maybe a little longer
for a 20+ pounder. I usually buy the biggest hen I can find, and they
top out around 17#.

All of this is assuming you cook it unstuffed.

Hope this helps,
Bob

zxcvbob said:

An 18-qt roaster will hold about a 21 or 22 pound turkey. They cook a
little faster than in an oven, but if the bird gets done too fast just
turn the roaster down to 175° to hold it until everything else is ready.

Bigger than I thought! Have to try it for Christmas...

Quoted message said:

You don't have to use the oven at all, but the turkey breast will not
brown in the roaster (the rest of the bird will brown.)

Breast down, maybe? Or flip it part way through.
I did that this year, starting it breast-down at 500, then down to 350
after turning it over.

Quoted message said:

I put it in the
oven at 375 this year and that seemed to work pretty good. It was high
enough to get the skin on the breast brown.

I've browned one with a heat gun before -- looks like a hair dryer but
blows 900° hot air.

Yep, I know heat guns! Good trick...

Quoted message said:

I use the rack, but the rack in my roaster is not
really tall enough so it ends up sitting in the drippings a little. The
rack really helps lift it out.

Starting the bird from frozen adds about 2 hours. Maybe a little longer
for a 20+ pounder. I usually buy the biggest hen I can find, and they
top out around 17#.

We had a hen last week, and I had to dig quite a bit to get one that was
under 18#. Waited too late, really, buying it Monday evening.

Quoted message said:

All of this is assuming you cook it unstuffed.

I really like to roast it stuffed, but adding an hour should do it.
I go by temp, anyway.

Quoted message said:

Hope this helps,
Bob