FloppyKnockers
Found some matches.
Throw it in a preheated deep fryer. That'll tell you for sure if it's still frozen or not. If you can see the flames from space it's probably frozen.
Mother Nature is a bitch. She is done with you as soon as you breed. Before modern sanitation, 30 years was a good lifespan. Doctors never washed their hands, spices were use to cover the taste of rotten meat, and sewage ran down the streets.I'm a bit OCD when it comes to food safety but it's always in the back of my mind that we as a species would not have come this far if we couldn't tolerate a little contamination. Salmonella bacteria will be killed if cooked properly and it's not a toxin-producing bacteria. Bacteria found in dirt, such as B.Cerius, produce toxins if allowed to grow and multiply enough and heat will not make it safe. It's most likely to be contaminated with toxin-producing bacteria if you put dirty celery or onions in the stuffing. If it were me I'd cook it ASAP and go from there.
You are likely just fine if you are holding below 40°F, that being said, I would cook it up, get another turkey for the actual day, store the leftover (entire free turkey) as slices for another day. Free eats are always good.
OOooohhhh.... everything I read on fresh never froze stated to use it or freeze it in 2 days. Here's a little more reading I found. Good luck Toast.
http://whatscookingamerica.net/Poultry/TurkeyBasics.htm
Dayum, should have kept it and cooked it for the TD. Nobody's gonna taste it. It would most likely have some psychedelic bark and the whole brethren voting populace would vote for it!
Maybe :wink: