I've got a good (or at least expensive) 3 1/2 lb boned turkey breast I want
to cook tomorrow -- I see some recipes say thaw first, others use it
frozen. Any comments on the advantages and disadvantages of both?
And any simple recipes?

Thanks.

Doug

In article >,
babbled on about...
> I've got a good (or at least expensive) 3 1/2 lb boned turkey breast I want
> to cook tomorrow -- I see some recipes say thaw first, others use it
> frozen. Any comments on the advantages and disadvantages of both?
> And any simple recipes?
>
> Thanks.
>
> Doug
>
Most slow cooker manufacturers do not recommend putting frozen meats in
to the cooker. They should be thawed first.
--
-Cornelius
Remove "NOSPAM" from email address to reply

In article >,
babbled on about...
> I've got a good (or at least expensive) 3 1/2 lb boned turkey breast I want
> to cook tomorrow -- I see some recipes say thaw first, others use it
> frozen. Any comments on the advantages and disadvantages of both?
> And any simple recipes?
>
> Thanks.
>
> Doug
>
Most slow cooker manufacturers do not recommend putting frozen meats in
to the cooker. They should be thawed first.
--
-Cornelius
Remove "NOSPAM" from email address to reply