Turkey Cooked FROZEN, No Thawing Stage

this method for cooking a frozen solid turkey straight out of the freezer is sponsored by Squarespace if you have frozen up with apprehension when it comes to making that website that you know you really should have cozy on up to Squarespace you'll save 10% off your first registration of a domain or a new site if you use my link encode down the description okay say you didn't plan ahead for Thanksgiving you've got a rock-solid turkey and you've got ten hungry people coming over as long as you get up early Thanksgiving morning you can do this it is not my favorite method for turkey but it does work throw the unwrapped frozen bird into a roasting tray this is a twelve pound bird which is my favorite size though I like to use a tray designed for a much bigger bird so that I can easily make a huge amount of gravy the one complicating factor for this method is in here the giblet packet that little parcel containing the edible organ meats is locked in that icy prison and we're gonna have to melt that out but for now I'm just gonna turn my oven on to just 250 Fahrenheit and pour over enough neutral oil to coat this thing don't bother using melted butter it would solidify the instant you put it on whole lot of pepper whole lot of salt enough to cover everything and just smoosh everything around that's cold then just throw her in I need to clean my oven a couple hours later it'll look like this there's the giblet packet sticking out bad news is it's still frozen in there can't pull it out yet good news is it's paper and not plastic which means we don't have to worry about it melting now I haven't seen a plastic giblet packet in a long time but if you come across one you're gonna have to keep an eye on it and get it out before it melts speaking of safety I'll use my infrared thermometer and check out the surface temperatures for you even though that bird is still frozen solid inside these temperatures are hot enough to kill any surface bacteria not instantaneously but over 20 or 30 minutes easy Turkey was in for four hours before I could get the giblets out we need them out because we need heat to circulate inside the cavity to kill surface bacteria in there and to cook the deep meat that's along the bones also you can take the heart and liver and whatever else is in there and throw it in the pan it'll give great flavor to your gravy if anything looks like it's gonna burn on the bottom you can throw in a little bit of water but at this low temperature you shouldn't need much or at all here's the turkey after six hours now I like Heston Blumenthal but here's the thing he doesn't tell you when he advocates extremely low and slow roasting of unbound meat it doesn't smell very good it actually smells kind of gross when it's cooking and I think that matters on Thanksgiving Day when you want the house to smell like you know Thanksgiving but now that the deepest parts of the breasts are reading 135 to 140 Fahrenheit we're good to crank the oven up to 400 convection roast setting if I didn't have that convection setting I'd probably do 450 and let's throw in two white onions cut into big chunks red onions tend to give the gravy a pukey mauve color some chunks of celery and carrot yes those are old baby carrots that I've got there doesn't really matter what they are because we're gonna strain out the solids anyway bird goes back in and an hour or so later it looks like that now the house smells like Thanksgiving deepest part of the breast reads a hundred and sixty-three Fahrenheit that's conservative as far as food safety goes carry over heat we'll take this past the recommended hundred and sixty-five that kills most pathogens instantaneously if I was just cooking for myself I would pull that at a lower temperature but I'm usually feeding older folks at Thanksgiving who might not have great immune systems now you don't have to do this but I really like to I have put the tray on my largest burner and turned that to medium heat I'm gonna cook the bottom of the turkey some more why because the dark meat is on the bottom and dark meat is really better I think when it's cooked to the falling-apart stage I normally prefer to do this at the beginning of cooking but because the turkey was frozen then it would have been hard to get good contact between the meat and the pan I'm just slowly cooking the thighs here the breast is getting hardly any heat at all right now if you smell anything burning any smell that's not delicious turn the heat down those burned flavors will end up in your gravy so after I've done that about 15 minutes I'll turn the heat off and lift the bird out onto a plate which I do with a spatula on the inside and a clean towel on the outside that bird can rest for a long time well over an hour while you get your sides ready and you can turn to your gravy I like to roast with his little water in the tray is possible so that by now most of the water has boiled off it's mostly just fat and solids in there which means I can pour some flour in there straight away to make a roux there's no separating the fat out from the liquid heat is back on medium now can't use a whisk on a cheap nonstick surface like this which means I'm gonna get some lumps but I don't care cuz I'm gonna strain the finished product enough flour to make a thick paste and keep it moving around to let the roux cook a bit that builds flavor and darkens the color of the gravy when you're afraid that there is gonna burn it you can deglaze with a carton of chicken stock if you do this a little bit at a time you'll have an easier time integrating the liquid without sloshing it around everywhere the wooden spoon helps you scrape the Fond off the bottom the flour reaches its thickening potential when it boils and now I can see that I've got enough to thicken a second carton of stock no problem which is good there's never enough gravy I think that you want to simmer this as long as you can that'll extract more color and flavor from the solids I'll pour in the resting juices from my turkey gravy should be a little bit thinner than you want it because it'll thicken as it cools time to strain nice big bowl sieve on top and pour everything in a second pair of hands really helps here now what you got to do is stick your spoon in there and just scrape the bottom of the sieve that will push everything through you'll think that it's not working it is just give it a minute there you go then you can dump those solids out into the trash and you've got a nice clean gravy there taste it for seasoning needs a lot of pepper and not much more salt though the carton stock was salty here's the short version of how I carve a turkey rested until you can handle it then cut the skin between the leg quarters and the breasts reach in and just dislocate the hip joints those joints will always be a little pink on the inside don't freak out the fact that we can just pull those off speaks to how well cooked this meat is I'll cut the legs off the thighs and then cut the breasts off the carcass all in one big chunk then look under the breast look closely at the meat you can see the grain the direction of the meat fibers with Turkey I think it pays to cut against the grain so that you get shorter meat fibers in each slice you do that and you can afford to slice it a little bit thicker if you like it's thicker and it'll still be pretty tender now I don't care if it's going cold throughout this process I can heat it back up again in the oven slicing it really well-rested is a lot easier and it spills less juice out of the meat for the thighs since we cook them extra you can pretty much just tear the meat off with your hands which I think makes it easier to discern meat from cartilage pour over a little bit of gravy and that looks real nice for a 12 pound turkey that was about eight hours from freezer to dinner which is manageable if you get up a little bit early the flavor and the texture underwhelming I think you need longer high temperature cooking to really develop the flavor but we had to go super low and slow to let that frozen meat thaw and cook evenly and even then the outer part of this breast is noticeably a little drier than the inner part totally serviceable turkey but not my favorite what is my favorite I will show you a week hence though boy that plate does look real nice especially here in the built in image editor that Squarespace has you don't need to have Photoshop or any other expensive pieces of software that I have everything that you need in order to build your website is right in here with Squarespace especially the kind of image heavy web site that would be good for a food blogger or for a restaurant or some other kind of food business by the way welcome to where I edit video for more hours a week than I sleep anyway as long as you've got some words and some pictures you've got everything you need right here to build a website including all of the e-commerce functions that you need in order to take their reservations or their orders or most importantly their money you can start fiddling around on a new website right now for free but when you're ready to publish it or maybe you register a custom domain for it like I have go here squarespace.com slash Ragusa you tell them I sent you you'll get 10% off your first registration of a domain or the publication of your first site and you know try to get this done before the holidays so you can focus on what really matters in life your gravy

Channel: Adam Ragusea

Views: 391,522

Rating: 4.9224005 out of 5

Keywords: thanksgiving (holiday), turkey (animal), frozen turkey, how to defrost turkey fast, how to defrost turkey faster, roast turkey recipe, roast turkey, thanksgiving holiday, thanksgiving turkey recipe, thanksgiving turkey, how to cook turkey, how to thaw turkey, how to thaw turkey meat quickly, how to thaw turkey meat, how to thaw turkey meat fast, how to thaw turkey quickly, thanksgiving gravy, thanksgiving gravy recipe, easy gravy recipe, how to carve a turkey

Id: mZCWLVmeq48

Length: 8min 29sec (509 seconds)

Published: Thu Oct 31 2019