You're viewing a single thread.
Nah you can actually defrost it really fast by doing sous vide or an aproximation By having somewhat regularly flowing water with it in the sink or bathtub. You can also cook frozen but you will want to really rub butter or oil on the skin on the outside since you cant get it under the skin and baste the turkey every hour or so until its up to temp.
Its too late to get a nice brine but there are reasonable answers to getting a nice dinner anyways.
who else basting their yurkey til it's up
Fast defrosting is actually not advisable.
Its not super great, but it sorta depends on how you bring it up and that you dont do it in a way that takes hours of it being above the bacteria threshold like by using an immersion circulator. And then baking it fully up to temp immediately after. Ita not best practice but its often usable if you have no other options.
Also, it (can) ruin the flavour, if done at too high temperatures. And im not sure but osmosis can also take away some flavour.