Is it just for stuffing purposes?
Answer:
Because a frozen turkey doesn't cook evenly.
--read the Bible..... its Gods Plan...... Let us Pray
take less time and the bird will cook evenly
Because of the size of it, it wont cook through properly
because you want the turkey to cooked thouroughly baking it frozen will pilfer alot longer and you run the risk of the turkey being not done and you hold the giblets inside to get out!!
I don't think you'd be capable of get adjectives the stuff out of the inside (they put the neck and a daypack full of nasty stuff contained by there) if it was frozen.
Also, it won't cook evenly on the inside if the middle is still frozen.
Run cool to room temp dampen over it - it should thaw out within a couple of hours - or run out and buy a thawed turkey breast.
Because it will burn outside while being fresh inside. It will not cook Evenly and thoroughly...Raw Poultry will make you really sick.
You need to thaw out turkey very thoroughly contained by order to avoid cool spots, at hand by causing meat to be insufficiently cooked to kill in cold blood of all fruitless bacteria which would render the eater seriously bad.
It ensures that you can bathe it out properly and cook it evenly too.
So, sorry, but either tolerance, buy a fresh turkey, or cook something else, but with any meat never try and run short-cuts.
Frozen poultry, resembling frozen anything else, thaws from the outside inward. It also cooks from the outside inward. People commonly complain that turkey breast or chicken breast is dry / not moist. The longer you have to apply warmness to cook the inside, the more cooked (and thus drier) the outside becomes. It intrinsically follows that the best way to cease up with a bird that's moist and tender is to cook it WITHOUT stuffing. Let the warmth get to the inside at alike time. Make the stuffing separately. And if you can live without the crispy skin, one of those plastic "roaster bags" will grant you a very tender bird, no basting, and a MUCH easier clean-up afterward.
Number one reason is Health, at smallest that's what the Government says, another explanation is convenience, less time cooking it, you can cook a Turkey from the frozen stage but it would bring a long time assuming all the giblets hold been removed earlier it was frozen. The cooking process health-wise is to take the internal temp and the external temp the same as soon as possible to stave bad any potential bacteria from forming or become involved
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Answer:
Because a frozen turkey doesn't cook evenly.
--read the Bible..... its Gods Plan...... Let us Pray
take less time and the bird will cook evenly
Because of the size of it, it wont cook through properly
because you want the turkey to cooked thouroughly baking it frozen will pilfer alot longer and you run the risk of the turkey being not done and you hold the giblets inside to get out!!
I don't think you'd be capable of get adjectives the stuff out of the inside (they put the neck and a daypack full of nasty stuff contained by there) if it was frozen.
Also, it won't cook evenly on the inside if the middle is still frozen.
Run cool to room temp dampen over it - it should thaw out within a couple of hours - or run out and buy a thawed turkey breast.
Because it will burn outside while being fresh inside. It will not cook Evenly and thoroughly...Raw Poultry will make you really sick.
You need to thaw out turkey very thoroughly contained by order to avoid cool spots, at hand by causing meat to be insufficiently cooked to kill in cold blood of all fruitless bacteria which would render the eater seriously bad.
It ensures that you can bathe it out properly and cook it evenly too.
So, sorry, but either tolerance, buy a fresh turkey, or cook something else, but with any meat never try and run short-cuts.
Frozen poultry, resembling frozen anything else, thaws from the outside inward. It also cooks from the outside inward. People commonly complain that turkey breast or chicken breast is dry / not moist. The longer you have to apply warmness to cook the inside, the more cooked (and thus drier) the outside becomes. It intrinsically follows that the best way to cease up with a bird that's moist and tender is to cook it WITHOUT stuffing. Let the warmth get to the inside at alike time. Make the stuffing separately. And if you can live without the crispy skin, one of those plastic "roaster bags" will grant you a very tender bird, no basting, and a MUCH easier clean-up afterward.
Number one reason is Health, at smallest that's what the Government says, another explanation is convenience, less time cooking it, you can cook a Turkey from the frozen stage but it would bring a long time assuming all the giblets hold been removed earlier it was frozen. The cooking process health-wise is to take the internal temp and the external temp the same as soon as possible to stave bad any potential bacteria from forming or become involved
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