On Oct 2, 2:03*pm, Roy > wrote:
> 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.

I would thaw it out. Definitely.