Do you thaw it in the fridge? My 13 pound turkey is in the fridge but it is as hard this morning as it was yesterday.

And if it's still frozen on Thursday!

How To Cook a Frozen Turkey

Yes, you really can roast a turkey from frozen — and it’s delicious. Here’s how to save the day.

Oven-roasting is the way to go. Size translates to oven time for a whole turkey, and size will be an issue when you are faced with day-of choices in your grocer’s freezer. As in, the ideal 12- to 14-pounders will be long gone. Generally, a frozen bird needs to spend about 1 ½ times as long at a low-ish oven temperature (325 degrees); an unstuffed 19-pounder that takes almost 4 hours to roast from a fully thawed state will take 6 to 6 ½ hours from fully frozen.

The pan you use for this is nonnegotiable. It needs to be low-walled so as much air as possible circulates around the bird. You have the technology at hand:

• Seat an ovenproof wire rack inside a rimmed baking sheet.

• Hoist the bird onto the rack.

• Move the middle oven rack down one level, keeping the lower rack in place (for reheating sides) and removing any upper rack.

• Pour a cup of water into the pan.

That’s it.

At 2 ½ to 3 hours in, the turkey will be thawed enough for you to deal with the giblets packet, and deal with it you must. Chances are that it is either in the main or neck cavity. Remove the baking sheet from the oven just long enough to retrieve the packet via tongs. The packet’s contents will still be usable, whether the bag is made of food-safe plastic or paper. Even if you don’t plan to use it, you need to remove it, because leaving it in will cause the meat to be cooked unevenly around it. At that same time, you can use a small, sharp knife to cut a slit just under each drumstick, which is a Jacques Pepin trick to help that deep joint get cooked through.

Dedtired, your turkey has not been in the refrigerator long enough to thaw. It will given time. Different settings on fridges may make a difference. Some are colder than others maybe.

Sue

My bird is a big one 23 pounds and it will take some time to thaw.

Sue

Any reason not to thaw in cold water? According to Butterball's calculator the 13 pound turkey would thaw in 6 hours and the 23 pounder in 11. Seems easier to do that on Wednesday than worrying about it all week.

It just takes time to keep changing water and all with everything else that has to be done on that day. Whatever works best for you I would do it. The bigger the bird the longer it will take. I am not fixing the turkey or ham this year. My oldest is fixing them and along with all the other food we take it this year to my son and his wife's home for our meal. I will be busy as the rest on Thanksgiving morning. We do enjoy it though.

Sue