Turkey = freaking out!

[pinkdinosaur]

AIBU to be freaking out over the cooking of this monster turkey!!

DH picked a 6kg frozen turkey today it says it takes 72 hours to defrost in the fridge!!

Its been defrosting since 5pm in the kitchen

I now have 34 hours i think!! until i need to start cooking on xmas day!!

Can i defrost at room temp and not kill us all with food posioning!!?????

First ever full turkey i am cooking too!! Its going to take 3 1/2 hours to Cook the fucker!!

So.....

Am i going to posion everyone?

Should i says sod it and let the DH be in charge of this monster

Or can you lovely lot calm me down!!

I came on to say defrost in a bath full of cold water but someone beat me to it. It does work.

Cooking times said 20mins per kg plus another 90mins

So that is the 3 1/2 hours might and another half hour though

Then 30 to 45mins to rest it said

My turkey has a cooking time on it - it's 2 hours 25 mins for 3.7 kilo Turkey.

I feel blessed to be having my nut roast :)
Sorry that doesn't help 😬

I think this is why many folk buy turkey crowns now. I remember all this stress years ago with my parents.

I am shocked at how expensive turkeys are and I am intrigued how people get some of the bigger ones in their ovens.

Do the legs hang out? Or do people have massive bloody ovens now or what.

Weird, I put 6kg turkey in the calculator I used earlier (BBC good food) and it said 4hrs 20mins. Must be using a lower temp I guess

I've just tried this cooking calculator and it comes out spot on for the time on the packet:

www.britishturkey.co.uk/cooking/cooking-calculators.html

comes out at 3 hours 30 for a 6kg turkey

Brine it, defrost in the brine. I do turkey every year for thanksgiving and I haven't poisoned anyone yet. Mine always goes in mostly frozen the night before and is mostly defrosted when I take it out the next day ( often have to wrestle the giblets out as they are still frozen in there but the rest of the bird is not ). look up a brine recipe and follow that, the turkey will cook so much faster after its been brined too and is NEVER dry. I start checking for done in 1/2 the time recommended after its been brined, it honestly cooks that much faster

It in kitchen worktop, have done it every year (my mum did the same) still not dead.

Fluffy - defrosting will now be known as defritsnit

Is that maybe German or something?

Mine was defrosted this morning, cooked this afternoon, rested and now carved and gravy made :)

That's nice wankers

Have to say I think dementedpixie first post is probably the most useful post I've ever seen posted on here ever!

Have you read the full thread haveacupoftea or did you just decide to fly in with your sarcastic face without?

If you'd read the thread you may have noticed that I was in the same boat as the OP and suggested what I'd looked up. I was confirming that the method worked and that my turkey defrosted successfully etc. But you crack on with your face, having supplied no helpful information to anyone.

Probably not much use, but if I'm defrosting hearts/lungs, it's usually a day at room temp, or a few hours in cool water. Mind you, that's not to eat..