As two pre-Alzheimer seniors, my friend and myself enjoy Thanksgiving
Day together and she usually cooks turkey parts as a whole turkey is a
bit much. Last year she roasted a butterball turkey roll and it was
dryer than a f**t. I contributed a dark/light roll this year and am
hoping that it turns out better than the one she did last year.

She said cooking instructions required at least 6 hours cooking from a
frozen state. No wonder it was dry. Can anyone suggest a better way of
doing these things? Can one thaw or partially thaw them out (in a
fridge) to cut down the roasting time? The Internet search wasn't that
helpful.