When you think it’s done thawing, don’t just poke it and go “feels squishy enough.” Use a thermometer. The turkey’s internal temp should be under 40°F (4.4°C) but not frozen solid. If it’s still icy in the middle, give it more time. Patience is a virtue, especially when poultry is involved.
And here’s a weird tip: if the breast is thawed but the legs are still stiff, you can start cooking it anyway—just spatchcock it or cook it longer. But that’s advanced stuff. For beginners, just wait for the whole bird to thaw evenly. Your oven doesn’t like surprises.
