On Sunday, November 20, 2016 at 10:29:44 PM UTC-6, Doris Night wrote:
>
> I always cook chickens from frozen. Don't see why it wouldn't work for
> a turkey.
>
> You just need to have a meat thermometer and check the bird a few
> times when it's getting close to being done.
>
> Doris
>
>
I honestly don't remember my mother ever defrosting a turkey.
She's put it in the oven, low temperature, with water in the
pan and covered. The bird would go in the oven in the wee
hours of the morning and would be fully cooked a bit before
we were ready eat. That insured it had rested before carving.