Cook Your Turkey From Frozen (Trust Me)"

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**Check out my newest video -- the secret to how we made stock at The Fat Duck: https://youtu.be/3k20zFlbFfE Forgot to thaw? No problem! Cook from frozen tonight 🧊🥩 We've all been there: It's 6 PM, you're starving, and that chicken you meant to thaw is still a block of ice. Takeout seems like the only option, right? Ready to score a weeknight win from your freezer? Then watch this video! Cooking from frozen isn't just possible – it's often better: It's faster, juicier, and safer. And it works for everything from steak to entire frozen turkeys! Say goodbye to the last-minute dinner panic and hello to delicious meals, straight from your freezer. PRODUCT LINKS Combustion Predictive Thermometer: https://combustion.inc Drill bit I used: https://amzn.to/3YSuCIM Kuhn Rikon pressure braiser (one of my favorite tools): https://amzn.to/3Mf6h8B FOLLOW ME HERE Combustion Inc: https://combustion.inc​ X | Twitter: https://twitter.com/chefchrisyoung Instagram: https://www.instagram.com/chrisyoungcooks TikTok: https://www.tiktok.com/@chefchrisyoung Reddit: https://www.reddit.com/r/combustion_inc/ PAST WORK ChefSteps: https://chefsteps.com​ ChefSteps Joule: https://amzn.to/3jSxpvg​ Modernist Cuisine: https://amzn.to/2MXB5zR​ The Fat Duck: https://thefatduck.co.uk INQUIRIES [email protected] RECIPES **GRANDMA’S FROZEN BEEF POT ROAST** 4 to 6 lbs (1.8 kg to 2.7 kg) beef chuck roast 1 quarts / 1 liters beef stock 2 medium sweet onions (18 oz / 500 g) 8 medium waxy potatoes like Yukon Gold (28 oz / 800 g) 6 carrots (18 oz / 500 g) 4 celery stalks (11 oz / 300 g) 1 bunch of parsley A1 Steaks sauce (2 oz / 60 g) Ranch dressing powder (2 oz / 60 g) Oil for frying, as needed Brown the beef on all sides in the oil, then remove the beef and drain off the oil. While the beef browns, chop the onions into large pieces by quartering the onion, and then cutting each quarter into thirds. Add the onions and begin to sweat them. Then add the ranch dressing powder and A1 Steak Sauce and stir to coat the onions. Then add the back the seared beef, and fill the pressure cooker with beef stock so that the liquid covers the beef about a quarter of the way up. Bring to full pressure and pressure cook for 90 minutes (if using an Instapot, increase this time to 120 minutes). While the meat pressure cooks, prepare the potatoes and carrots by cutting them into equally sized pieces about 1 inch / 2.5cm in size. Cut the celery into 0.5 in / 1 cm pieces. And finely chop the parsley. When the meat has cooked, cool and open the pressure cooker. Remove the beef and check that it readily pulls apart. If not, return it to the pressure cooker and cook for another 30 minutes. Once the beef is flaky tender, separate the chuck roast into individual muscles and clean away the gristle and connective tissue. Check the seasoning of the braising liquid in the pressure cooker and add salt, pepper, or more steak sauce to taste. Then return the cleaned meat to the pressure cooker with the potatoes and carrots and cook at full pressure for 10 minutes (15 minutes in an Instapot), then cool and check that the vegetables are fork tender. Add the diced celery and cover the pressure cooker with the lid for 2 to 5 minutes and let the residual heat soften the crunch of the celery. Finish by garnishing with plenty of chopped parsley. **WEEKNIGHT WIN FROZEN PORK CHOPS** 1 to 1.25 inch / 2.5 to 4 cm thick frozen pork chops Mayonnaise, as needed Salt and pepper, as needed Brush the frozen pork chops with mayo and then generously season with salt and pepper. Place on a rack over a baking sheet and then broil at full power for ~15 to 20 minutes. Rotating as necessary for even browning. Reduce oven temperature to 175 °F / 80 °C and cook pork chops to ~130 °F / 54 °C and then remove and let rest until core temperature reaches 145 °F to 150 °F for a juicy and pink doneness. **SPROUT SLAW** 8 to 10 large Brussels sprouts (200 g) 4 Tbsp whole grain mustard (60 g) 4 Tbsp apple cider vinegar (60 g) 3 Tbsp olive oil (40 g) 1 Tbsp sugar (10 g) ¾ tsp salt (4 g) 1 tsp caraway seed (3 g) Shave the Brussels sprouts thinly with a mandoline. Then dress with the other ingredients, tossing thoroughly to incorporate. Allow at least 15 minutes for oil to wilt and soften the shaved sprouts. **TART APPLE PUREE** 4 Granny Smith apples (600g after peeling and coring) ¼ c water (100 g) 2 Tbsp butter (35 g) ½ tsp salt (3 g) 1 Tbsp apple cider vinegar (15 g) Peel and core the apples, then thinly slice. Cook the slices in water, butter, and salt until very soft. Puree in a blender and then blend in the apple cider vinegar to taste. It should be tart to cut the richness of the meat. **TURKEY SKIN ELIXIR** See my earlier YouTube video: https://youtu.be/lGlZqdoSswk