From Newsgroup: rec.arts.tv

I waited till Monday to buy the turkey but there were no thawed turkeys
in the supermrket. Even a small turkey takes four days to thaw.

I tried a JENNIE-O frozen turkey already in an oven bag, which is
supposed to cook in four hours or less. I'd heard of this cooking
method and wanted to try it, not having an option. You make slits in the
oven bag, try to keep the plastic away from oven racks and the top of
the turkey.

Checking it as instructed at three hours, there were a lot of drippings,
way too much, and portions of the breast were fully cooked with the rest underdone. The cooked breast was dry. I spent some time carving off the
cooked parts then took off the legs and wings. The legs were underdone
but the wings were perfectly done and moist.

The rest of the bird got cooked another 40 minutes tented under aluminum
foil.

I was not happy.

I guess I'll make tetrazzini out of the leftovers but that really
doesn't restore moisture.
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From Newsgroup: rec.arts.tv

On Fri, 28 Nov 2025 20:42:56 -0000 (UTC), "Adam H. Kerman"
<ahk@chinet.com> wrote:

I waited till Monday to buy the turkey but there were no thawed turkeys
in the supermrket. Even a small turkey takes four days to thaw.

I tried a JENNIE-O frozen turkey already in an oven bag, which is
supposed to cook in four hours or less. I'd heard of this cooking
method and wanted to try it, not having an option. You make slits in the
oven bag, try to keep the plastic away from oven racks and the top of
the turkey.

Checking it as instructed at three hours, there were a lot of drippings,
way too much, and portions of the breast were fully cooked with the rest >underdone. The cooked breast was dry. I spent some time carving off the >cooked parts then took off the legs and wings. The legs were underdone
but the wings were perfectly done and moist.

That's typical when cooking turkey. I've found spatchcocking makes a
huge difference in getting the various piece cooked together at the
same time.

The rest of the bird got cooked another 40 minutes tented under aluminum >foil.

I was not happy.

I guess I'll make tetrazzini out of the leftovers but that really
doesn't restore moisture.

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From Newsgroup: rec.arts.tv

On Nov 28, 2025 at 2:38:06 PM PST, "shawn" <nanoflower@notforg.m.a.i.l.com> wrote:

On Fri, 28 Nov 2025 20:42:56 -0000 (UTC), "Adam H. Kerman"
<ahk@chinet.com> wrote:

I waited till Monday to buy the turkey but there were no thawed turkeys
in the supermrket. Even a small turkey takes four days to thaw.

I tried a JENNIE-O frozen turkey already in an oven bag, which is
supposed to cook in four hours or less. I'd heard of this cooking
method and wanted to try it, not having an option. You make slits in the
oven bag, try to keep the plastic away from oven racks and the top of
the turkey.

Checking it as instructed at three hours, there were a lot of drippings,
way too much, and portions of the breast were fully cooked with the rest
underdone. The cooked breast was dry. I spent some time carving off the
cooked parts then took off the legs and wings. The legs were underdone
but the wings were perfectly done and moist.

I've found spatchcocking makes a huge difference

Hey, hey! What you do in the privacy of your own home is your business. No
need to broadcast it here!


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From Newsgroup: rec.arts.tv

On 2025-11-28 3:42 p.m., Adam H. Kerman wrote:

I waited till Monday to buy the turkey but there were no thawed turkeys
in the supermrket. Even a small turkey takes four days to thaw.

I tried a JENNIE-O frozen turkey already in an oven bag, which is
supposed to cook in four hours or less. I'd heard of this cooking
method and wanted to try it, not having an option. You make slits in the
oven bag, try to keep the plastic away from oven racks and the top of
the turkey.

Checking it as instructed at three hours, there were a lot of drippings,
way too much, and portions of the breast were fully cooked with the rest underdone. The cooked breast was dry. I spent some time carving off the cooked parts then took off the legs and wings. The legs were underdone
but the wings were perfectly done and moist.

The rest of the bird got cooked another 40 minutes tented under aluminum foil.

I was not happy.

I guess I'll make tetrazzini out of the leftovers but that really
doesn't restore moisture.

I've never cooked a real turkey but after my mother died, my brother and
I sometimes bought Butterball turkey breast for about $20. A few hours
in the oven and you get a pretty tasty turkey breast, with stuffing and
no bones to mess with. I may get another one of those at Christmas this
year. I don't know if you have those in your area but I thought they
were worth a go.

Of course if you want to gnaw on bones, they won't be the ideal solution
for you.
--
Rhino
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From Newsgroup: rec.arts.tv

Adam H. Kerman <ahk@chinet.com> wrote:

I waited till Monday to buy the turkey but there were no thawed turkeys
in the supermrket. Even a small turkey takes four days to thaw.

I tried a JENNIE-O frozen turkey already in an oven bag, which is
supposed to cook in four hours or less. I'd heard of this cooking
method and wanted to try it, not having an option. You make slits in the
oven bag, try to keep the plastic away from oven racks and the top of
the turkey.

Checking it as instructed at three hours, there were a lot of drippings,
way too much, and portions of the breast were fully cooked with the rest underdone. The cooked breast was dry. I spent some time carving off the cooked parts then took off the legs and wings. The legs were underdone
but the wings were perfectly done and moist.

The rest of the bird got cooked another 40 minutes tented under aluminum foil.

I was not happy.

I guess I'll make tetrazzini out of the leftovers but that really
doesn't restore moisture.

Butterball sells a “cook from frozen” bird.
--
The last thing I want to do is hurt you, but it is still on my list.
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From Newsgroup: rec.arts.tv

In <10gd1gg$2o4oc$1@dont-email.me> "Adam H. Kerman" <ahk@chinet.com> writes:

I waited till Monday to buy the turkey but there were no thawed turkeys
in the supermrket. Even a small turkey takes four days to thaw.

[snip]

Sorry, Adam, but they're onto how you really tried
cooking it, namely bringing it over to the Chicago
Mercantile Exchange complex and hooking into their
very extensive power supply...
--
_____________________________________________________
Knowledge may be power, but communications is the key
dannyb@panix.com
[to foil spammers, my address has been double rot-13 encoded]
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From Newsgroup: rec.arts.tv

On Fri, 28 Nov 2025 19:28:59 -0700, anim8rfsk <anim8rfsk@cox.net>
wrote:

Adam H. Kerman <ahk@chinet.com> wrote:

I waited till Monday to buy the turkey but there were no thawed turkeys
in the supermrket. Even a small turkey takes four days to thaw.

I tried a JENNIE-O frozen turkey already in an oven bag, which is
supposed to cook in four hours or less. I'd heard of this cooking
method and wanted to try it, not having an option. You make slits in the
oven bag, try to keep the plastic away from oven racks and the top of
the turkey.

Checking it as instructed at three hours, there were a lot of drippings,
way too much, and portions of the breast were fully cooked with the rest
underdone. The cooked breast was dry. I spent some time carving off the
cooked parts then took off the legs and wings. The legs were underdone
but the wings were perfectly done and moist.

The rest of the bird got cooked another 40 minutes tented under aluminum
foil.

I was not happy.

I guess I'll make tetrazzini out of the leftovers but that really
doesn't restore moisture.

Butterball sells a “cook from frozen” bird.

Never tried one of those but when dealing with a frozen bird it's easy
enough to fill up the sink with cold water and some ice and use that
to thaw the turkey. Just add in a bit of ice ever fifteen minutes or
so to keep the temp under 40F and you should be good to go after two
to three hours. Or be a bit riskier and just put it under the tap with
running cold water. My mom always did that and we never ran into
issues. (Just keep the bird in the wrapping till thawed.)
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.arts.tv

shawn <nanoflower@notforg.m.a.i.l.com> wrote:

On Fri, 28 Nov 2025 19:28:59 -0700, anim8rfsk <anim8rfsk@cox.net>
wrote:

Adam H. Kerman <ahk@chinet.com> wrote:

I waited till Monday to buy the turkey but there were no thawed turkeys
in the supermrket. Even a small turkey takes four days to thaw.

I tried a JENNIE-O frozen turkey already in an oven bag, which is
supposed to cook in four hours or less. I'd heard of this cooking
method and wanted to try it, not having an option. You make slits in the >>> oven bag, try to keep the plastic away from oven racks and the top of
the turkey.

Checking it as instructed at three hours, there were a lot of drippings, >>> way too much, and portions of the breast were fully cooked with the rest >>> underdone. The cooked breast was dry. I spent some time carving off the
cooked parts then took off the legs and wings. The legs were underdone
but the wings were perfectly done and moist.

The rest of the bird got cooked another 40 minutes tented under aluminum >>> foil.

I was not happy.

I guess I'll make tetrazzini out of the leftovers but that really
doesn't restore moisture.

Butterball sells a “cook from frozen” bird.

Never tried one of those but when dealing with a frozen bird it's easy
enough to fill up the sink with cold water and some ice and use that
to thaw the turkey. Just add in a bit of ice ever fifteen minutes or
so to keep the temp under 40F and you should be good to go after two
to three hours. Or be a bit riskier and just put it under the tap with running cold water. My mom always did that and we never ran into
issues. (Just keep the bird in the wrapping till thawed.)

Never tried one either, but apparently it’s brined and you just oil it up
and toss it in the oven for four hours. Check it and maybe have to tint it
with foil and give it one more hour.

https://youtu.be/CWsvrUDnnwc?si=25yf-op0dUC-JjxO
--
The last thing I want to do is hurt you, but it is still on my list.
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From Newsgroup: rec.arts.tv

danny burstein <dannyb@panix.com> wrote:

Adam H. Kerman <ahk@chinet.com> writes:

I waited till Monday to buy the turkey but there were no thawed turkeys
in the supermrket. Even a small turkey takes four days to thaw.

[snip]

Sorry, Adam, but they're onto how you really tried
cooking it, namely bringing it over to the Chicago
Mercantile Exchange complex and hooking into their
very extensive power supply...

Heh. They really did shut down the country the other day, didn't they.

I'm not sure where the Merc is these days. I think somewhere west of
Aurora. None of the vast trading floors in downtown Chicago at any of
the exchanges is in use.
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