Since it takes a day of thawing for every 4 to 5 pounds, that could add up to several days depending on the turkey's size. Otherwise, sticking a frozen turkey in the oven could result in a bird that looks nicely browned, but is still cold inside.
Making sure the bird is properly cooked — it should be 165 degrees at the thickest part — also means using a meat thermometer. Contrary to the advice many offered to Hughey, experts aren't fans of the pop-up thermometers that come stuck in some birds. Though there’s debate about it, Shaw also recommends cooking the stuffing outside the turkey. Otherwise, she said it could pick up bacteria from the bird. Getting the stuffing hot enough to kill any germs could mean burning or drying out the turkey, she said.Temperature control can be a problem even after everyone is done eating; experts say to refrigerate leftovers within two hours, since bacteria can grow quickly on food that's left out.
My tip, make sure turkey is thawed and take out bag of giblets. Cooking turkey for 6 hrs at 200 degrees does NOT cook the turkey. 😁
Take out.
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