Cooking a turkey.
 

Okay, I received a turkey from someone at work the week of Thanksgiving and it's been in the freezer in the garage since then. Well, in doing some spring cleaning this past weekend to move the freezer down to the river where my roommates parents keep thier boat I realized, much to my surprise, that the freezer was not empty. So, the turkey was put in the fridge since the freezer is leaving and there isn;t room in the freezer in the house.

So, here are my questions. Is the turkey still good? And if it sits in the refrigerator for a week will it be OK to cook?

Thanks.

Turkey is amazingly stable once frozen.
It may be a bit dry but an infusion of butter and garlic will take care of that.
A week in the fridge from being frozen is fine.

Agree with Tantalizer, deep fried is delicious, and surprisingly not greasy, I normally inject the fowl also.

I put the bird on my grill. hickory chips ,marinade injection,
salt, pepper, garlic, sage it doesn't get any better....
Indirect heat until thigh is 180 degrees breast around 165-170

cook internally to 160 degrees......very important.......salmonella........all bacteria killed at 160 degrees........even turkey bacteria. hint.......before you cook it.......rub your fingers over the skin..........is it sticky or slick?.......sticky is yicky and slick is the trick.....

Hey, thanks everyone.

Another question. What do you inject the turkey with? I mean, what do you inject into the turkey?

Jaday, you can get some mixes at camping stores, also BBQ stores, not sure if the dept store BBQ sections have it. I have also made my own teriyaki (with some whiskey) store bought italian dressing. I think the important thing is nothing too thick or with too big of chucks.

This time of year, I am all in favor of deep frying the turkey. You can inject it with just about anything you want, but I learned the hard way not to use water based recipes. I used one for frying turkeys that used beer, but after that much water hit the hot oil, I won't do that again. Here is a tip, take an old broom handle and make a notch to hold the rack handle. That way, two of you can lower the bird into the oil from a relatively safe distance.

If you don't have a turkey fryer, consider using the grill. We used to do that with small birds or turkey breasts.

I've heard so much positive comments about frying turkeys that I plan on buying a fryer before Thanksgiving this year. Hopefully I don't screw it up too badly.

Here is a hint.. dont let my dad fry the turkey..
Ahh the fire of '98.. brings back memories! :)

Seriously... Thanks for all the tips guys.. My gf is a vegetarian..but im not .. so come thanksgiving, im gonna be big as a house :)

Always get the GRAVY and STUFFING perfect...Those two are basicaaly half the turkey!!!!

That is the downside with deepfried turkey, stuffing is always better out of a bird, and I do not know of a way to deep fry the stuffing.

Hey, thanks for all of the tips. My turkey turned out a little dry, not quite the way grandma makes it, but still pretty good. Atleast I know what I'm gonna have for lunch for the next week or two.