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Do you (always) defrost ground turkey b4 cooking?
DH and I disagree on this, and HE asked me to ask you guys if you have thoughts about it.
I generally try to defrost ground turkey in the fridge before browning it in a skillet, BUT sometimes I forget, and I just put it in the pan, brown and scrape the brown to cook it all (does that make sense?...it's frozen solid, but you brown a side, scrape off the brown, brown what's under, etc)...my grandma used to do this with ground beef and it works, so it's what I'm used to.
DH says it tasts different than when it is browned straight from being thawed. He prefers to microwave thaw the turkey and then brown it.
Any thoughts or opinions? I appreciate it!!