I am required to bring a already cooked turkey to a pot luck dinner. I defrosted the breast for 2 days in the fridge then rinsed it and covered it with bacon to keep the bird moist. It smells amazing in here!!!I'm afraid the inside wont be cooked thru. I've followed the directions on the bag. I don't have a meat thermom. How do I know when its cooked thru?

Oh...I don't think 2 days defrosting would thaw too much. Without a meat thermometer I think your only choice is to cut into it or poke deeply and see if the juices run clear. It will take longer than the directions say.

It came out dry buttasty cause I put alot of herds under the skin. Thanks for the info

If I could make a recommendation... I've found that one of the best ways to do a turkey is to steam or moist heat cook one in a crock pot. Don't use a steamer like the commercial kind that blast steam at the food into a chamber, you want to let the bird cook in its own juices and anything you add. I like to use about 2 cups of water and a pack of Lipton french onion soup mix (or the equivalent) mixed with a few traditional bird / turkey seasonings, and a few thick slices of butter. If you have a large crock pot like I do, Cram the bird right in there, dump your "seasoning juice" in, and let it chill out from early dawn to evening on low to medium. You want to slow cook the bird, the slower the better. Check the temperature every hour or 2 with a good, calibrated meat thermometer. It will take all day, but you will have a simple, no effort turkey - the tastiest you will ever eat - moist and tender, and it falls right off the bone.

Try it out... you won't look back

Thanks for that info. I am going to try that tomorrow.