Frozen Turkey Freshness ??


 
S

Steve Wene

TVWBB Member
I purchased an extra turkey for T-day last November. It's been in the freezer in the original shrink type wrap ever since. The tag on it is dated 10/20. What is your opinion, should I try to smoke it, throw it away or try to give it to someone with dogs??
 
What they said!
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Bill
 
OK guys. Thank you very much. I was 50/50 on throwing it away. You convinced me, I'm sticking it in the meat keeper now...Planning on smokin' it either Friday afternoon or Saturday.
Thanks again, I knew where to come for the quick and accurate opinions.
 
I'll give ya an update for sure. I plan to cook it eitehr Fri eve or Sat morn, depending on what time I can get off Fri.
 
I've held them for up to a year in the original packaging, no worries. Wouldn't go much longer than that with a Turkey. I have 2 Turkeys I got at Thanksgiving last year still in the freezer, thanks for reminding me.
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I once lost a brisket flat in the freezer for 2 years till I found it and made it, turned out just fine. IMO ribs are not freezer friendly for very long, esp BB's. 3-4 months tops.
 
She's on. Yes, I had a window of opportunity so I seized it. Using lump for the first time in the WSM, empty foiled water pan, hickory (I know some of you will laugh at me for that but I love hickory on almost everything). Grate temp is 399, 14lb bird is 39 in the breast (36 when I put it on). How long do you think it will take?? I put her on at 4:00 local time.
 
Grates wide open? Full burn? 14 pounds? No water in the pan?

Probably around 2.5 - 3.5 hours depending on ambient temp and wind conditions. Just get that internal temperature right 165 - 170 degrees. Let it rest for awhile before carving and enjoy.
 
Wide open, full burn, 14lb, no water.
Took 2hrs 25 minutes. The temps fluctuated between 390 and 420. It is/was delicious.
 
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