mk3_gurl
Assistant Cook
My boyfriend received a turkey from his company, sort of a british tradition I'm told. ANyways, neither of us have EVER cooked a whole frozen turkey..tips please
mk3_gurl said:My boyfriend received a turkey from his company, sort of a british tradition I'm told. ANyways, neither of us have EVER cooked a whole frozen turkey..tips please
mk3_gurl said:Ok cause on the back,( you guys were right, there are instructions) it says to allow 5 hours, and here everyone is saying days....so the answer is....???
StirBlue said:If you remove the skin from a turkey or chicken it is much easier when it is very cold.
mudbug said:Stir, I can't think of why this would be a good idea.
StirBlue said:The skin is stiffer when it is cold, same as cutting cold bacon. As I peel it back from the bird, I use a knife and cut the connective tissue. At room temperature the skin is greasy and slippery. There is less likelyhood of bruising the bird.
Candocook said:StirBlue said:The skin is stiffer when it is cold, same as cutting cold bacon. As I peel it back from the bird, I use a knife and cut the connective tissue. At room temperature the skin is greasy and slippery. There is less likelyhood of bruising the bird.
But why remove the skin at all. It is the best part!!! "Bruising the bird"? Don't understand that!! ;o)
And when I do remove skin from chicken or poultry, I find it easier to do when not frozen==just pull it straight off.
How did you get frozen out of cold? I cook turkey year round. I have mega recipes. I make "cracklins" with the skin. What's your method of getting that skin off? Yes, I roast with the skin on. I let the drippings cool and scrape off the fat and use the jelled for sauces. I use the fat for potatoes and stuffings that call for oil or butter. It adds a nice flavor.