Hi Guy:If your container was of large size(Over 10 Gal.)the chances of roots being alive are very good. In that case it will grow,from soil level. Do not disturb or add nothing to it,except water if the soil is completelly dry for 2 inches deep. At this stage it needs very little water. Too much watering will kill it. Set it in a sunny place protected from cold winds and Hope for the best. As a note ,My young trees,that i planted inground last year are also dead to soil surface. At least 10 of them. Yet I know they are not dead. This winter had long colds periods,that lasted. That is why many fig trees on the east coast,had damage this year. My wife Brugmansia,3 plants died in Garage. Like I said figs do not die easily. Best Regards Best Regards

lazycook, be sure you roast at no lower than 325, I usually do mine at 350 and a 13-14 pound turkey would take about 3 and a half hours, unstuffed. How to thaw? A bird that size will take 2-3 days to thaw in the fridge or you can submerge it, still wrapped, in cold water. Change the water every half hour or so and it'll be thawed in 8 hours, give or take an hour. I've been known to leave a frozen turkey overnight in the sink, although I realize that the USDA says that's an absolute no-no, so I don't advise other people to do it. As for temperature, I roast to 165F, I find that 180F in the thigh gives you way overcooked breast meat. I do hope that you have company coming or you are going to have a ton of leftover turkey, the "experts" recommend a pound per person. Good luck, cooking turkey is easy, actually. If you want the skin crispy, roast uncovered. You can start at a higher heat and turn the heat down if you prefer, and Ann T does a quicker high-heat method, but it can make a mess in the oven if you don't have the right pan. Annie

You can order a fresh one and then you will not have to wait for it to thaw. If you are planning to do the "dry salt" method of roasting, you will need to pick it up on Monday, November 19 to start the salting process. Personally, I am not cooking a whole turkey this year. If you wanted to dry salt a frozen turkey, you would need to start thawing it on Sunday at the latest. Lars

My mom always bought the largest turkey she could find -- had to be over 20 lbs and was 24 lbs one year. For Thanksgiving, I have tended to follow suit because I now have the gang, and the saddest thing ever at Thanksgiving is not having leftovers (it happened one year. I was really upset and cooked another turkey that weekend. :D This year, we had a 20-21 lb turkey but only had 10 coming. We had more leftover than usual, but it wasn't too much. The turkey was free in a grocery store promotion, so it is a lot of good eating for very little money (some with the rub and brine), it's easy to cook and everyone loves it. I have cooked 2 smaller turkeys side by side in a very large roasting pan. That works too. If it is just for us, I will cook a 12-14 lb turkey. Rhome, have you used the convection roast cycle on that Wolf oven of yours for roasting turkey or whole chickens? Fabulous! We brine our turkey, but not the chickens. I use a dry rub, may stick some lemon or orange in the cavity (the rub we use most often has citrus in it too) and pop them in on the preset convection roast cycle. The hot air of the convection sears the skin, seals in juices and it cooks fast. I think our 21 lb bird took about 3 hours - and it was moist, juicy and the flavor was fantastic. We may do turkey at Christmas or New Year's and experiment, but I doubt we will every make our Thanksgiving turkey any other way. I love that convection roast cycle.