I read an article about not defrosting if you’re cooking it in the oven. It said you just add 50% time at temp.
I’m not a bird guy though, so I’m really just here to hint at knowledge that exists for you to find, which really makes you think about how knowledge works in the first place and how your brain can trigger memory from either sensory input or thought or both, but then sometimes it’s not there also.
Anyway someone in the fam got covid so I’m doing steaks instead.
Could you consider that thoughts are just a form of sensory input?
Boy howdy, I have adhd and I am certain that is correct.
How can you rub butter and spices under the skin if the turkey is frozen solid?
Sounds like a question for a bird person, I’m intrigued by the under the skin thing though.
Just set your deep fryer to 450 and sous-vide that frozen bird in hot oil for a minute.
I don’t have time for that. Can I put it to 900 and get it done in 30 seconds?
Crank it up to 27000 and gently dip it for about a second
