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[CLAUDE 3.5 SONNET]

Okay, let's handle this turkey emergency! First - don't panic. We can work with this situation. Here's your game plan:

TONIGHT (IMMEDIATELY):
1. Fill your sink with cold water and submerge the turkey (keep it in its wrapper). This is the safest way to thaw it. Change the water every 30 minutes until bedtime. The turkey needs about 30 minutes per pound to thaw, so we need to accelerate this process safely.

2. Before bed, put it back in the fridge. This few hours of cold water thawing will help tremendously.

TOMORROW MORNING (EARLY):
- 7:00 AM: Check turkey. If still partially frozen, do another cold water bath.
- 9:00 AM: Turkey should go into the oven by this time for a 2 PM dinner.

PREP PLAN:
- Pat the turkey dry thoroughly with paper towels
- The half stick of butter will be your best friend:
  * Soften it and mix with the sage and dried parsley
  * Carefully separate the skin from the breast meat with your fingers
  * Push the herbed butter under the skin
  * Any remaining butter goes inside the cavity with salt and pepper

COOKING METHOD:
- Preheat oven to 450°F
- Start breast-side DOWN for the first hour (this lets gravity help baste the breast)
- After one hour, carefully flip to breast-side up, reduce heat to 350°F
- Cook until thermometer reads 165°F in thickest part of thigh (about 2.5-3 hours total for 15 lbs)
- VERY IMPORTANT: Let it rest 30-45 minutes before carving

FOR JUICINESS:
- Baste every 30-45 minutes with pan drippings
- If pan looks dry, add 1-2 cups water or chicken broth if you can get someone to grab some tomorrow

GRAVY PLAN:
Save ALL the pan drippings. You'll need about 4 tablespoons of fat and 4 tablespoons of flour to make a roux, then whisk in the strained drippings and any extra broth.

Would you like me to break down any of these steps in more detail? We can definitely make this work with what you have!

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