Oh gosh you guys - I just got my brining turkey out of the fridge to rinse it off and roast it for tonight, and realised that in spite of following the directions on the turkey, it's not completely thawed through. Directions on bag: "defrost in fridge, allowing 8 hours for each 5 lbs of weight" - it's a 18 lb turkey so I had it in the fridge, bagged, for the required 28 hours which should have been enough to thaw it, then brining in the fridge overnight for an additional 12 hours!!!
OK, deep breath.
What can I do to hurry the thawing process safely? Does anyone have any advice??
I'm going to be roasting it at 250 for close to 6 hours, as recommended by Pamela Anderson in The Perfect Recipe. (I did this for Thanksgiving and it was perfect. Of course, I used a fresh, not frozen turkey... oh whaaaaaa!!!)
I'm wondering if I can just roast it at 250 for longer ?????????????? I do have one of those special meat thermometers that beeps at the right internal temp. so no worries there.