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.

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.

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.

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.

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.

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/

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?