Why is it that raw turkeys look so much more gross than cooked turkeys?

I don’t know what to make of this. It never would have occurred to me to roast a turkey from frozen. As I read this story, I could feel my brow wrinkles deepen. I thought surely it was to be dismissed, until I read that the idea, which appeared in USA Today Wednesday, is supported by the likes of

• Peter Snyder of the Hospitality Institute of Technology and Management, which does safety training for food companies
• Donald Schaffner, a food microbiologist at Rutgers University in New Brunswick, N.J.,
• Kathy Bernard of USDA’s Meat and Poultry Hotline
• and
• Carol Miller of the Butterball Turkey Talk-line

Marnie Oberle and I were scratching our heads over this one, but it’s hard to argue with those credentials. Snyder says a turkey roasted from frozen actually tastes better.
I’m not cooking a turkey this year, but I almost want to just to try it.

With this in mind, if you’re worried about getting the bird thawed before oven-time tomorrow, don’t worry, I guess.