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Hi all, hubby and me bought a frozen YOUNG turkey to cook for Easter. We have heard before that young turkeys take a little longer to cook. What is the general concensus here. Sorry, but I am pretty pathetic in the kitchen, and I no longer have my mom to ask. Thanks in advance for any input. BTW - Happy Easter Everyone!!

Are there directions on the back on the package? Or does the package have a 1-800 number you can call?

Well there are directions, but, I wanted to know if people thought that younger turkeys were more tough or they just seemed like they took longer to cook.

I don't know. Would it be the same as cooking a cornish game hen vs a big chicken:wah:?

I have cooked game hens before, never had a problem with them.

But they do cooker than the bigger bird and IMO easier for two people to eat.

I meant faster then the bigger birds:)

Defrost it and you should cook for 1 hour for every kilo Ducks young or old turkey.

I know how to cook a bird, but it is rather boring, so sometimes I just put the whole thing on the grill and they have those pop up timers in them.

Got ya, also have a meat thermometer, but I always thought younger would be better than older. Just a thought. But thank you two for your help, and much appreciated.

Enjoy your bird and happy Easter!

moonpie;810790 wrote: Got ya, also have a meat thermometer, but I always thought younger would be better than older. Just a thought. But thank you two for your help, and much appreciated.


sorry got names mixed up:-5

Aren't prawns the same thing as shrimp?

moonpie;810790 wrote: Got ya, also have a meat thermometer, but I always thought younger would be better than older. Just a thought. But thank you two for your help, and much appreciated.


Have to be honest....hubby used to be a Chef so I asked him so will pass the thanks onto him:)

qsducks;810796 wrote: Aren't prawns the same thing as shrimp?


Yes they are the same:)

Yummy. What is the seafood in Marinara sauce?

qsducks;810801 wrote: Yummy. What is the seafood in Marinara sauce?


Sauce. 1 small tin of tomatoes

1 diced onion

3 cloves of garlic

teaspoon of sweet basil

1 cup water

or fish stock

dessertspoon of tomatoe paste

Blanch onion and garlic together, then add sweet basil, then add tin of tomatoes diced, simmer for 20 minutes add salt and pepper then add half kilo marinara mix half kilo=one pound cook for 15 more minutes. feeds about 4 people have with pasta

Well I know hubby & I will enjoy that with some mussels & clams. Thank you Kay. I will have to post a recipe I found in a magazine at the doctor's office of all places:) Don't have it on hand at the moment. It's for bouillibase?