SMF Premier Member
- Sep 15, 2012
Basically the same here. Defrost the day before on the counter. Then she'd fire up the oven early TGD and we'd be eating by 4 or 5. I also remember when we got our first microwave oven, The thing was HUGE. That year she tried to cook the TGD turkey in it. When she hit the start button all the lights in the kitchen dimmed and everyone freaked out. After an hour or so she stopped the microwave and finished it up in the oven. The turkey wasn't her best effort, but an important lesson was learned.I thought I posted this yesterday. I guess not it was still in drafts
So, I grew up eating frozen turkeys thawed on the countertop then stuffed and cooked overnight for 10-15 hours at 180°F. (Don't get Dave started on pasteurization). The white meat was dry as chalk. Gravy was the only path to it being edible.