How do you black the blank and doesn't blank do blank? Questions? Bring it on.
How could this happen? I did what was state thawed for 24 hours...actually it was 36.
I'm trying to brine it now on time for a 3 PM dinner on Thursday.
It's frozen solid and is even encrusted with ice in places. Temp of fridge was on normal.
How do I save it fast so I can still brine for 24 hours. Soaking it will stake take hours and ruin my Thanksgiving.
Maybe I should just buy a new one?
Things thaw at different rates. The refrigerator will keep frozen foods frozen for quite some time.
I suggest that you simply add the turkey to the brine, it's okay if it's still a bit frozen. In fact, it will help to keep the brine nice and cold...and at the same time the brine will help to speed up the defrosting.
If you are still worried that your turkey is too frozen, just leave the turkey (in the brine) out for an hour or two. If the turkey is still frozen it will be like an ice block, which will keep things food safe.
Don't worry though Lois, everything will be okay. I am here if you need me. Hope this helps!
Thank you so much. I'm so sorry I freaked out thinking I may not get an answer on time....so I went out and bought a fresh but smaller turkey. ( Ours was too big anyway.) Now it's brining and I see your answer. There are no time notations here to see when it came in exactly.
Anyhow, I learned from it which is what counts. So still a GREAT BIG HUG and THANKS to you! (I'm Italian on my Dad's side. So I get emotional.)
I love your site. I've been on constantly. Only learned from my mom bless her Betty Crocker heart. Lol!
I am teaching my 16 year old some things from this site now for a HS elective. ( Homeschooled temporarily)
You must be a Rouxbe student to ask questions and comment. If you are already a Rouxbe student, please login. Note: Individual lessons purchased a-la-carte do not include this service.