METROlD
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The time it takes to thaw a turkey in the refrigerator depends on the turkey's weight, but it generally takes 24 hours for every 4–5 pounds:
4–12 pounds: 1–3 days
12–16 pounds: 3–4 days
16–20 pounds: 4–5 days
20–24 pounds: 5–6 days
AskThisGuy
Go straight into a brine by Monday. Even if its just a water, salt, sugar brine. It makes the turkey much more juicy.
sambaah05
GhostOfAnrui
Thank you for the reminder to check on my turkey boobs.
CaptianObvious
27.2 lb monster chillin fresh in my fridge. Brine Wednesday, roast Thursday at 5 AM, carve at noon, nap by 3.
PatrickMcChunky
This is 135 pounds.
DeucesMongooses
Pork shoulder
grandfaloon
Thanks for the reminder, nice
allenvasher3000
How long for 1 lbs of turkey lunch meat?
NorrinxRadd
Jokes on you, our 13.5# turkey has been in the fridge 8 days and still frozen. Found out the spare fridge is cooling way too much.
PuppyCat36
Ewww. Steak is a better IMO
Cranbananarama
No. Drop it in the oil and let the heat do the work. Make sure it's indoors so leaves and stuff can't fall in.
ElbowDeepInUserSub
https://www.youtube.com/watch?v=_jKYjg35Cm0
Erumun
my turkey is already marinading.
Cholf
Eh, probably be eating pbj or something with the wife. Holidays have lost their magic.
DeeplyBroken
I took mine out yesterday morning. I intend to brine it on Wednesday. It's 15 pounds; timing will be tight. I guess it can finish thawing while it is brining.
ShimmerinStrider
If you're brining it, you're already too late. Use the water bath method.
Hotsauceman
Thank god for Costco.
KitchenClean
?
Zanzetuken
That's why I've been buying the ones you cook from frozen in a bag. It's so easy I dunno why folks still buy normal turkeys (turkies? Idk too drunk for this shit).
METROlD
This is how Im cooking mine: https://www.youtube.com/watch?v=EhYIlntrxDs
BloodyDisappointment
My family will be having two chickens. But thanks for the reminder.
welldoneamigo
Frozen turkey will deep fry faster if fully frozen. Don't forget to record and post.
obarey
In case you don't know, don't do it, it's very dangerous.
Etrigan77
Why… it is ages until Christmas!!!
jfitz
Now I'm feeling weird for doing my Thanksgiving yesterday.
Fanner50
Got my Chinese takeout planned
MikeRInternetTraveler
Mine has been in the fridge since Saturday morning, and it’s still rock hard.
jimd1954
Careful the mods
MikeRInternetTraveler
I said what I said
woozle
VampKillian
nothingelsetodo
Stand aside, I’ve got this.
tarataqa
"In his house at R'lyeh, dead Cthulhu waits dreaming..."
PostalHeathen
Eh, no need. The deep fryer will defrost it.
BlackHoleSon01
I look forward to the fire video
schismatosis
UserNamesArentEasy
Arkonnos
ArcaneConjecture
https://www.youtube.com/watch?v=XVixbf-bubs
TinyBadger101
/cries in insurance company employee
danielsan1977
GiantFlyingLabia
It will defrost your whole house too
PostalHeathen
Oh, good. I'll be warm for the rest of my life!
downrightmike
word
ZK383
Um. That's a duck.
terrifyingspacemonkeys
Hotsauceman
Yep! Bought one Friday and I’m planning to brine it Tuesday evening. Then I’m smoking it starting around 5:30 am. Its a 21lbs bird
Canigetbannedagain2
I've smoked a 23lbs bird in a little over 3.5 hours, are you doing yours whole or did you butterfly it, it cooks much faster that way.
Hotsauceman
I’m spatchcocking it.
Hotsauceman
I spatchcocked it, but it was colder outside so it took longer. I’m getting up early to do it.
Canigetbannedagain2
It's surprising how pretty cold weather really affects BBQ/smoking, makes sense giving yourself extra time to cook.
Hotsauceman
Two years ago I started at 9 and got done at 4:30, last year I did 8 and got done at 3:00. This year I’m doing by 6 am and go from there. Every time it was spatchcocked