Can I refreeze my turkey? (Bad weather forecast)

[Michael_in_TX]

This is what I get for not checking the long term forecast.

I have a 15 lb turkey that I started defrosting in the fridge Saturday night (fridge temp is 35 degrees). My plan was to dry brine it starting Friday for a cook on Saturday.

The weather for Friday and Saturday looks really bad. 60-70% chance of thunderstorms due to a passing cold front. Sunday afternoon doesn't look too bad with a 25% chance of rain, although a bit chilly (high of 63). (Hey, this is SE Texas! That's chilly!)

Right now, the forecast is pretty confident that the front will come through sometime between Saturday afternoon and Sunday morning. If it is closer to Sunday morning passage, that may make doing a cook on Sunday even untenable.

My first question is, can I refreeze the turkey?. By feel, the outer parts of the turkey are defrosted, but when I press gently it feels "icy." Obviously thawing and freezing meat does not do wonders for the meat. How bad would this be?

The next option is just to let it continue to defrost and shoot for a Sunday or even Monday cook. I know from the packaged chicken parts I get from the store that they stay relatively fresh for quite some time. Am I probably going to be okay if I don't get around to cooking this bird until Monday -- six days from now?

I am on the fence. I do know, that if I want to refreeze, I need to do it now. But if the turkey will be just fine to cook on Monday, then I probably should wait till then and cook it.

[RichieB]

I would not refreeze. Keeping in the fridge, I would think till Sunday or Monday should not be an issue.

[MBMorgan]

Jerod Broussard

[IowaGirl]

If it's still in the original bag from the packing plant, I vote with RichieB for keeping it in the fridge. Don't remove it from the package until you're sure you're committed to doing the cook, rain or shine.

[bbqLuv]

I agree on you may wait a day or two. perhaps you may dry brine over Saturday and Sunday.
Just my thoughts.

[DavidNorcross]

I would not refreeze. Do I have any proof that I am right? Nope. Just have always been told not too. So I am anxious to hear others.

[Panhead John]

If it’s still partially frozen, go ahead and refreeze it. I’ve done that several times before and never could tell any difference after cooking. Especially if it’s still in the original packaging and not opened. I’ve done it with bacon, hamburger meat and a few steaks.

[Jerod Broussard]

Either. But I wouldn't bother with refreezing. I had a thawed (by feel) turkey in the fridge for almost a week and it was still a block of ice inside with actual ice when I prepped her up on Sunday. Fingers are still cold.

[ComfortablyNumb]

It probably isn't completely thawed yet, so I would toss it back in the freezer if I wanted to wait for another time down the road. No issues with refreezing, all of us do it even if unwittingly. The meat in the stores is shipped frozen and then thawed for sale. We buy it and take it home and refreeze it.

[Panhead John]

+1

[Attjack]

Slow the defrost instead. Add ice around it in the fridge.

[LA Pork Butt]

I would think you could keep in the fridge safely for at least two weeks since it takes almost a weeknight to defrost. I wanted to be on the safe side for defrosting so by the time I put mine on the smoker Thursday it will be defrosting for eleven days. As as far as refreezing the only negative effect would be a slight down grading of the meat quality.

[Michael_in_TX]

Thank you, everyone, for your advice. After mulling this all over, I think I am going to let it continue to defrost, adding some frozen water bottles adjacent to it for a day or so. It is still encased in its original packaging. Also looks like it may be getting a 48 hour instead of a 24 hour brine. As long as the rain stops, I should be good for Sunday.

[Bogy]

I'm with @Jerod Broussard, if your fridge is at 35, that bird is still a chunk of ice on the inside.

[fzxdoc]

I'm thinking along with others that the bird is still icy in the middle, even if it feels thawed at the skin. Good call to pack some ice around it while you wait out the storm front.

Kathryn

[Michael_in_TX]

A little update....

I continue to defrost. The weather forecast has tightened up a bit. We're slated to get 2-5" of rain over the next two days. The front should move past me by sunrise on Sunday. That's a good thing. I plan to get the turkey on the PBC around noon.

Now, it's going to be quite blustery Sunday afternoon. My PBC's vent is generally shielded by the house, so I think I'll be okay there. If it adds additional oxygen, well, more crispy skin. (Although I am going to aim to keep temps 325-375.) Sunday's high is going to be about 60, so it's going to be a bit cold out there. For me.

[Bogy]

60? A heat wave! Your gonna have a hard time keeping your cooker below 400!

[MBMorgan]

I always found it best to keep the PBC vent turned away from the wind on blustery days. FWIW, I generally had the best results with poultry if I was able to maintain 350-375F in the PBC. Good luck with the cook ...