I don't know exactly how long, will probably take half an hour or so. I only know this is by far the fastest way to defrost, from experience, in a panic struck restaurant kitchen on a busy saturdaynight :)
I would probably opt to wait till they are defrosted (by our math, around 6 PM), and then stick them in the oven and push back your eating time till 7. You can get through the first courses by the time they're done roasting!
And one more thing—h/t to our editor Amanda Sims: If your breasts are OFF the bone, they will take even less time to cook. If they're on the bone and you're getting nervous, just carve them and stick them back in the oven. Bulk up on gravy. And more wine. No one will even notice.
Thanks so much!
They are on the bone. So, I should put them in the oven about 3:30 if we are eating at 6:00? I got everything else going, The turkeys were placed in the fridge on Sunday, but didn't thaw.
Christine, I think a bowl or sink works better for two turkey breasts. It's faster. Just leave them wrapped and get them in water. Kenzi has you covered.
Now that they're in cold water in separate bowls (they are, right?), it will take them 30 minutes per pound to defrost. (Change the water every 30 mins or so.) In the last hour, preheat your oven—if you don't have a recipe, we're working with an estimation that they should take 2 to 2 1/2 hours at about 350° F (internal temp should read 165° F). Also in the last hour, get all of your apps ready. Pour drinks. Let people start eating—your turkey will be cooking while you start the meal. When they're at temperature, pull them—this should all work if you start now!
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They are on the bone. So, I should put them in the oven about 3:30 if we are eating at 6:00? I got everything else going, The turkeys were placed in the fridge on Sunday, but didn't thaw.