What if you thawed Jenni o oven ready turkey?

Here's why:

* Food Safety: Thawing a turkey in the oven creates a "danger zone" where bacteria can multiply rapidly. This is because the oven temperature isn't consistently cold enough to keep the turkey safe, but it's also not hot enough to cook it through.

* Uneven Thawing: Thawing in the oven often leads to uneven thawing. The outer parts of the turkey might cook while the inside remains frozen.

* Potential for Spoilage: If the turkey isn't completely thawed before cooking, it's more likely to be undercooked and may harbor harmful bacteria.

Safe Thawing Methods:

* Refrigerator: The safest and most recommended way to thaw a turkey is in the refrigerator. It takes about 24 hours for every 5 pounds of turkey.

* Cold Water: You can submerge the turkey in cold water, changing the water every 30 minutes. This method takes about 30 minutes per pound. Make sure the turkey is completely submerged and keep it in a container large enough to prevent overflow.

* Microwave: Some microwaves have a defrost setting, but this is not recommended for large turkeys. It's better to use this method for smaller portions.

Always check the USDA guidelines for specific thawing times and safety recommendations.

Remember, food safety is paramount! Always thaw a turkey properly to avoid foodborne illnesses.