Turkey Halves Braised or Pressure Cooked from the Frozen or Defrosted State

Abstract INTRODUCTION TOTAL preparation time could be reduced and convenience increased if turkey could be cooked directly from the frozen state and still maintain high quality. Increased utilization of turkey may result if defrosting is not necessary. Commercial processors are interested in methods that will reduce cooking losses and time and still maintain palatability and quality characteristics (Bowers et al., 1965). This study compared quality and acceptability of turkey halves cooked from the frozen or defrosted state by pressure (15 p.s.i.) or braising at oven temperatures of 163° or 176°C. (325° or 350°F.) to an internal temperature of 80°C. (176°F.) in the breast. EXPERIMENTAL PROCEDURE Thirty Broad Breasted Bronze hens (5.44–6.35 kg. or 12–14 lb. dressed weight, U.S. Grade A) were purchased from the Kansas State Poultry Farm and processed by a commercial plant. Prior to packaging and blast freezing at −40°C., the birds were chilled in crushed ice . . .