Thawing 8lb turkey breast?

[Anonymous]

Everything I’m reading says 2 days is enough. Really? I don’t want to screw this up. What if I take it out Monday?

[Anonymous]

Hot tip: You don't have to thaw it at all. You can cook it frozen.

https://www.tasteofhome.com/article/cooking-a-frozen-turkey/

[Anonymous]

If it’s not completely thawed after two days, it’ll just take longer to cook.

It’s also perfectly fine if you start thawing it on Monday and roast it on Thursday. I usually allow an extra day for thawing than the time that’s recommended because I’ve had turkey that really could’ve used more time to thaw before.

[Anonymous]

I pulled my turkey breast out of the freezer (to the frig) on Saturday. Today, I will take the plastic packaging off to see how it is progressing. 2 days is NOT enough.

[Anonymous]

If it's still somewhat frozen before cooking seal it in a big ziplock and use cold running water to finish. Or the night before. Won't take long.

[Anonymous]

Anonymous wrote:I pulled my turkey breast out of the freezer (to the frig) on Saturday. Today, I will take the plastic packaging off to see how it is progressing. 2 days is NOT enough.

+1, we have a almost 8lb one defrosting in fridge right now. Started after we bought it on Saturday.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I pulled my turkey breast out of the freezer (to the frig) on Saturday. Today, I will take the plastic packaging off to see how it is progressing. 2 days is NOT enough.

+1, we have a almost 8lb one defrosting in fridge right now. Started after we bought it on Saturday.

doing same. also deciding whether to brine (wet or dry?) the last 24 hours.