I'd thaw over night..but in a hurry..sure you can probably bake it frozen..just will take a bit longer..

Thanks, Terri. Think I'll put it on the counter - it is like a cinder block and cook later - sure it will still be frozen. Gotta remember to do these things the night before.

You can give it a few minutes on thaw in the microwave and finish it in the oven.

Thawing foods on the counter is not a safe suggested method. As the outside of the meat thaws it can maintain an unsafe temperature (danger zone is 40-45°F to 140° F) and bacteria can easily grow on the surface while the inside is still frozen. Bacteria grow most rapidly in this range of temperatures, doubling in number in as little as 20 minutes.

Try one of these three methods instead:

1. Refrigerator. The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food by placing the meat in a baking dish to catch any drips.

2. In a water-proof bag in cold water. The food must be submerged UNDER the water, not floating on top. Change the water every 30 minutes and cook the food immediately once it's thawed. Do not let the food sit in cold water for prolonged periods after they have thawed. Do not thaw meat directly in the cold water. As it thaws it will draw moisture into the meat like a sponge and will change the texture of the meat.

3. Meat thawed in the microwave should be cooked immediately after it is thawed. Don't refrigerate it and cook it later.

Check the link below for more information.

-Grainlady

Here is a link that might be useful: Basics of Safe Food Handling

I'd cook from thawed but I would thaw in the microwave and cook right away.

Put it in the fridge to defrost and cook it tomorrow, get the phone and call for a pizza!!! LOL

I agree with grainlady... please don't thaw on the counter!

I'd put it in the fridge now, nuke it little before you cook it, and then just cook it a little longer if it's not totally defrosted.

Stick it in the oven and cook it...slower than you might if it were not frozen...say 325 for 1 1/2 hours....and test with an instant read....and if it's not at 165, tent it with foil to prevent over browning and drying out and continut until it registers 160 in the thickest part.
Linda C