Okay. . . so I called the Butterball Turkey Hotline today to ask a few questions. I noticed that my 21 lb turkey (don’t ask me why I got such a big turkey) doesn’t seem to be very thawed out even though it has been in the fridge since Saturday. So, I called to check on what to do. Here is all I learned from JANE from Butterball:
1. A 21 pound turkey can take 5-6 days to thaw in the fridge. Don’t know where I got “3 days to thaw”!
2. Now I will need to put my turkey in a clean sink of cold tap water and change the water every thirty minutes. I need to do this for 6-7 hours tomorrow. No problem. Like I really have 7 hours to hang around my kitchen sink. But a girl’s gotta do what a girl’s gotta do, huh?
3. I was planning on “brining” my turkey. I already bought lots of herbs and spices and a special bag to “brine” the bird in. JANE let me know that brining is not good for frozen turkeys. They have already been injected with flavor and salt. If I brine my turkey it will be WAY too salty. Good to know.
4. I was told to cook my bird for 20 minutes per pound, which would equal about 7 hours for me. I was planning to get up at 4:30 a.m. on Thursday to tie up my Tom Turkey and get him in the oven. JANE informed me that it would take 3 1/2 to 4 hours for the bird to cook. Seriously?? Good thing I called and talked to JANE.
5. I planned to cover the turkey with foil except for the last 45 minutes of cooking to get it brown. JANE informed me that I should cook the bird UNCOVERED for the first 2/3 cooking time and then lightly cover the breast with foil during the last 1/3 cooking time. Also good to know.
This Thanksgiving, I am thankful for JANE at the Butterball Turkey Hotline. She saved me from crying many tears this Thursday. I can invision it now. . . my first turkey. . . still partially frozen. . . I brine it and it is so salty your lips pucker. . . not to mention that it is waaaayyyy overcooked from seven hours in my oven. . . and it is barely brown because I covered it during most of it’s cooking time. I mean seriously! I am about ready to chuck the bird and call Honeybaked Ham for an already cooked tasty turkey breast. I’ll let you know how it goes!!!