Fresh turkeys mean turkeys that have been quick-chilled to 40°F or
lower and then stored at temperature greater than 26°F, so that it
is only partially frozen, if it has already been stored for days. Fresh
turkeys need to be transferred to the refrigerator as quickly as
possible and should be cooked within two days. Frozen turkeys are the
ones that are frozen so quickly in the blast freezer that no ice
crystals are formed on it (so that thawing does not damage the turkey)
and then, are stored at 0°F or lower.
They can be packaged tightly in plastic and stored in the freezer for
more than a year. To thaw these turkeys, you just have to transfer them
to the refrigerator and keep them there for about five hours for every
pound of turkey's weight. After thawing, the turkey should be cooked
within the two days. Re-frozen turkeys are not so good as ice crystals
will form and can damage it. Both fresh and frozen turkeys can make
excellent roast turkeys but fresh turkeys cost more than frozen ones.
