Last night I got out some frozen ground turkey to thaw and placed it in the fridge. I was planning on having it this evening but changed my mind...(it is now thawed)
Can I put it back in the freezer or do I have to cook it before I freeze it?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Did you leave it in the fridge the whole time or put it on the counter? While I have done this myself (where it never got below fridge temp), I don't think it's worth the risk if it made it all the way down to room temperature.
Cook before refreezing. Not worth the risk. I was always told never refreeze meat.
I did leave it in the fridge. I will cook it first though. Sigh. Thanks anyway!
Sam is a trusted home cook.
Mostly it would alter the texture and flavor of the meat.
Like they said, cook it up..and then you can freeze the cooked product.
I'm pretty happy with the 5 buck "Ziplock" vacuum bag and hand pump.
I even have a food saver, but the ziplock bags are easy to reseal, quick and cheep.
Much better for short term freezing, or storing cheese in the 'fridge, as the bags have a zip top when you want a bit of cheese and can reseal/vac. Not a complete replacement but well worth the 5 bucks .
I would fry it up. Then freeze it.
I have two freezers full of farm-raised meat: chicken, pork, beef. I refreeze all the time, cutting up a whole chicken and refreezing some of the parts, for instance. Another example: I toss pork scraps and fat from trimming a large cut into a bag and refreeze, the better to make a bit of breakfast sausage at a later date. If you take care to defrost carefully (not on a warm counter), it is really quite all right. I have been doing it for years. I think all the warnings about how it ruins the quality of the meat, etc. etc. is just untested "information" that keeps getting passed along. While we're on the topic, most guides to freezing meat drastically underestimate the time that it will keep in the freezer. The key is a cold freezer (zero); recently we had a chicken that had been butchered two years ago and ended up on the freezer bottom. It became kebabs on the grill (thigh and leg meat) and cutlets (breast) and it was delicious.
Please enter a valid email address.
Well played. You deserve a cookie.
Back and better than ever.
The Piglet Tournament of Cookbooks is Back!
Freestyling Fondues Close Out the Food52 Winter Games
$50 and Under Wonders
5 Super Quick Day-Brighteners
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.