Thanksgiving food safety coverage is saturating the Interwebs and some of it is good (evidence-based) some isn’t.
Here’s a gem from WVIB in Buffalo:
“You never want to cook a turkey frozen,” said [James] Malley. Malley, who’s been a culinary instructor with the Buffalo Public Schools for 17 years, says it’ll be stuck in the danger zone – meaning it won’t be cooked all the way through to the proper temperature. “It will never cook thoroughly. It will never reach that point,” he said.
Uh no.
And Pete Snyder, the patron saint of turkey roasting (among other things) has an excellent, science-based HACCP SOP for cooking turkey from a frozen state. From Pete’s document:
Actually, cooking a turkey from the frozen state has benefits over cooking a thawed turkey. Cooking can be done in a roasting pan, but it is unnecessary. If one thaws a turkey in a home refrigerator, there is a significant risk of raw juice with pathogens at high levels getting on refrigerator surfaces, other foods in the refrigerator, countertops, and sink, thus creating a hazard and a need for extensive cleaning and sanitizing.