Would you cook a year old frozen turkey? - Mothering Forums
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#1 of 21 Old 09-28-2009, 11:50 AM - Thread Starter
 
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So I cleaned out the freezer today and found a turkey from last November.

I am toying with the idea of cooking it for a party we are having in two weeks.

The package isn't crusted with frost or ice crystals. What is the likelyhood it is freezer burned? (this is our fridge freezer, not a chest freezer)

I also found a four year old bag of frozen breast milk! That I did discard.

Mom to DS, born fall 05 after ,,, wife/best friend to DH We have
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#2 of 21 Old 09-28-2009, 11:51 AM
 
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Sure. Done it before. It was fine.

-Angela
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#3 of 21 Old 09-28-2009, 11:55 AM
 
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Yup, I would.
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#4 of 21 Old 09-28-2009, 11:59 AM - Thread Starter
 
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OK, I will try it.

Another question relating to cooking it - any tips on a put it in the oven and leave it method/recipe?

We only make turkeys at Thanskgiving and use the same, labor intensive, complicated recipe year after year.

I would like to put this turkey in the oven and leave it alone most of the day. Any tips/suggestions?

Mom to DS, born fall 05 after ,,, wife/best friend to DH We have
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#5 of 21 Old 09-28-2009, 12:23 PM
 
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Oven bag Magic. Season it up, stuff cavity with celery and onions, put it in a bag and stick it in the oven.

-Angela
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#6 of 21 Old 09-28-2009, 12:26 PM
 
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Or if you're afraid it might be dried out, you can put it in the crock pot with some sort of juices. I use a can of V-8 with chicken sometimes to keep it moist and for flavoring. (not the healthiest, I know, but you could do bone broth or similar).

If your crock pot is big enough.

DS, 10/07. Allergies: peanut, egg, wheat. We've added dairy back in. And taken it back out again. It causes sandpaper skin with itchy patches and thrashing during sleep. Due w/ #2 late April, 2012.

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#7 of 21 Old 09-28-2009, 12:34 PM
 
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Yes, but I wouldn't necessarily serve it at party.
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#8 of 21 Old 09-28-2009, 12:41 PM
 
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I usually get 2-3 free turkeys around Thanksgiving and cook them over the following year. So yeah, I'd cook it.

Oven bag is the way I go too.
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#9 of 21 Old 09-28-2009, 01:57 PM - Thread Starter
 
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It is a monster so I will need to do it in the oven. Will try the oven bag.

Mom to DS, born fall 05 after ,,, wife/best friend to DH We have
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#10 of 21 Old 09-28-2009, 06:02 PM
 
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I would.

I always get a really moist turkey by making a brine and soaking it in a five gallon paint bucket (that did not previously contain paint) in my fridge.

The next day I rinse it off and stick it in the oven.

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#11 of 21 Old 09-28-2009, 07:28 PM
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I start off birds by baking at 450 for about half an hour. This makes the skin crispy. Then I turn it down to about 325 until done. The skin will keep in moistness.
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#12 of 21 Old 09-28-2009, 08:02 PM
 
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I've done it before and it was fine. I also used a brine and it worked really well.
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#13 of 21 Old 09-28-2009, 08:03 PM
 
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Sure would!

Brine it. Cook breast side down for first 30 minutes and then turn over and leave alone!

Happy Homesteading Homeschooling Homebirthing Beekeeping Dready (& a bit redneck even) Mama to 4 fab kids :  dd (23), dd (13), ds (11), dd (5)

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#14 of 21 Old 09-28-2009, 08:06 PM
 
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Yes! I use my Roaster Oven. Quick and moist.

Homeschooling mama of four fantastic kids and wife to one great guy.
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#15 of 21 Old 09-28-2009, 10:31 PM
 
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Quote:
Originally Posted by abimommy View Post
I would.

I always get a really moist turkey by making a brine and soaking it in a five gallon paint bucket (that did not previously contain paint) in my fridge.

The next day I rinse it off and stick it in the oven.
Quote:
Originally Posted by Noelle C. View Post
I start off birds by baking at 450 for about half an hour. This makes the skin crispy. Then I turn it down to about 325 until done. The skin will keep in moistness.
I do both of these and get a great bird every time!
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#16 of 21 Old 09-28-2009, 11:41 PM
 
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That's funny. We just defrosted our freezer, and I saw the big turkey sitting there and I thought the same thing. I'm not making it for company though. I'm just going to thaw it and cook it for us.

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#17 of 21 Old 09-28-2009, 11:54 PM
 
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Definetly. We're eating year+ old chickens, and 9-11 month old venison and its just peachy fine (and this stuffs not even professionally shrink wrap packed!!)
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#18 of 21 Old 09-29-2009, 01:40 AM
 
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I might have a backup for the dinner party, in case it doesnt turn out quite right.

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#19 of 21 Old 09-29-2009, 01:53 AM
 
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Yep, I would. Actually, we often find meat in our freezer that's been over a year old. Mainly because I put meat for my dog in there, and meat for us. Meat for my dog overwhelms the amount of meat for us. So we usually only find the meat that's for us when the freezer is semi-empty, which happens like once a year.

We've never had freezer burn problems (but, I wrap like a maniac) and have never been sick.

First special delivery - April 2010 :
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#20 of 21 Old 09-29-2009, 02:03 AM
 
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Yep, I've cooked a year-old turkey before and it was fine.

We use Alton Brown's brine recipe. I found a 5G food-grade bucket at Home Depot and I line it with an XL ziplock bag.

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#21 of 21 Old 09-29-2009, 02:07 AM
 
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I'd do it too. AND I second the idea to cook it breast side down, but for the whole time! It stays so much moister that way :-)

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